NOVA considers most homemade jams ultra-processed not because of sugar, which is widely understood and proven to be unhealthy, but because of the use of fruit p

NOVA considers most homemade jams ultra-processed not because of sugar, which is widely understood and proven to be unhealthy, but because of the use of fruit pectin as a gelling agent. The irony here is that the more processed pectins can be used to reduce the amount of sugar in homemade jams (while still maintaining a jam-like consistency.)