“why is there no nutritional goodness in jam when the primary ingredient is fruit?”
Why not? Curious, I started to experiment in my kitchen.
I soon realized that not only is it important to change the traditional recipe, but also to change the way that, traditionally, jam is made.
As cooking jam the traditional way, by boiling it on a hot stove in an open pan, does not help to preserve the flavour, the aroma nor the goodness of the fresh fruit. Better to make it under pressure so that the cooking temperature can be significantly lowered.
I also saw that when I doubled the amount of fruit I added to the recipe, I could remove the pectin. There was no need for it.