Strawberry Jam: Sugar

Sugar, primarily sucrose, is a common carbohydrate found naturally in many plants. It is most often extracted from sugarcane or sugar beets. The process involves crushing the plants, extracting their juice, and then purifying and crystallizing the sucrose.

Manufacturers add sugar to foods primarily as a sweetener, but it also acts as a preservative in products like jams and jellies. It contributes to texture, bulk, and browning in baked goods. Sugar is widely used in beverages, candies, baked goods, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the FDA. It provides energy to the body. The Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that intake of free sugars should be less than 10% of total energy intake. JECFA has evaluated sugars.