Overview
About Apricot jam
Apricot jam concentrates every trigger the fresh fruit already carries and then adds sugar on top.
Cooking the fruit down and sweetening it pushes the sorbitol to a very high polyol level, tips it into excess fructose from the added sugar, and keeps the salicylates high, so apricot jam is a high FODMAP spread that also rates poorly for SIBO and fails paleo, AIP and low-sugar diets. If a spoonful on toast leaves you bloated or reacting, the concentration is why.
Sensitivities
How Apricot jam scores
Watch for
What trips people up
- Very high in polyols (sorbitol) and high in excess fructose once cooked and sweetened, a double FODMAP hit that plain fruit does not give you
- High in salicylates, concentrated further by cooking the fruit down, so a little spread carries a real salicylate load
- Rated poor for SIBO and a poor fit for DASH because of the added sugar, so it is a spread to keep small if fermentation or sugar is your problem
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Apricot jam
Is apricot jam worse than fresh apricot for FODMAPs?
Yes. Fresh apricot is high in sorbitol but balanced on fructose. Cooking it into jam and adding sugar concentrates the sorbitol to a very high level and adds excess fructose, so apricot jam is a heavier FODMAP load than the fresh fruit, spoon for spoon.
Why does a small amount of apricot jam bother my stomach?
Because it is concentrated. Turning fruit into jam removes water and adds sugar, so the sorbitol, fructose and salicylates are all packed into a small serving. A teaspoon can deliver more of those triggers than a whole fresh apricot, which is why even a little can cause bloating or discomfort.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.