Jellies

Jellies land at 6 of 100, a Low-band score ranking 41 of 60 sweets, below the category median of 9, with no standout nutrients at the thresholds tracked here since the fruit's original vitamin content is lost in the sugar-set process.

Spread thin on toast or stirred into a glaze, a tablespoon is the typical serving. It is high in sugars at 51.2 g per 100 g, so it functions as a sweetener rather than a fruit serving; fruit butters, apple is a same-category option that scores higher on this per-calorie scale.