Jam Too Sweet? Simple Tips to Bring Back the Full Flavor of the Fruit

Jam that is too sweet can mask the fruit’s flavor and become thick or crystallized. The imbalance can result from naturally sweet or overripe fruit, insufficient acidity, or too much gelling sugar. If the jam is still in the pot, adding about 250 to 300 grams of fresh fruit per kilogram of jam can dilute the sweetness and strengthen the fruit flavor. The article also suggests adding acidity or using the jam in other recipes to restore balance.