. I have a zillion jars of jams, chutneys, jellies, sauces etc that I make every summer to see us through winter. It can be -34 degrees over here - brrr!
How on earth can I work out the syns? They're obviously all made with cooked fruit, veg, sugar......... What would you think would be a reasonable guess on, say, 1 tbsp jam on my toast? I never spread it thickly. Tbsp of chutney on a sandwich? One jar (jam jar size) of plum or BBQ or rhubarb sauce to go into a stir fry for two people?
Probably impossible to answer but they really have to be eaten!!! Just wondered what the general consensus of opinion would be. Thanks