Check the labels when buying gelling agents for making jam!
In Germany the jam sugar from Dr. Oetker contains palm oil! I wrote off and asked why. The answer: It reduces the foam when boiling the jam and many customers don’t “like” this foam. And I don’t like the fact that palm oil is finding its way into nearly all our foods. Here my post on “palm oil“. Keep stirring the jam and the foam is kept at bay, that’s my experience. And isn’t it the fruity foam scraped from the side of the pot and enjoyed either straight off the spoon or on a piece of bread which is so tasty?
The product by Ruf (on the right) doesn’t contain any palm oil.