Jam is basically loaded with sugar, it's fruit ( full of fructose before you start) and sugar, when I used to make jam with my own fruit, it was equal weight sugar. Having said that, I agree with the other comment, if you're *aware* of how much sugar is in everything, you can get away with a swipe of jam, if you're super careful to have no fruit/no fructose the rest of the day. Personally, I've abandoned jam altogether. There's also recipes in the recipes section to make jam with dextrose, so that's another option. I'd use that to do scones for a special occasion, and avoid jam day to day as an obvious source of fructose, but, I do allow a little fructose in other things ( last night I cooked arancini balls, and I could not find a fructose free aioli, so I sucked it up, for example ), so it's probably not that different if jam from time to time is how you let some fructose in, in a very limited and controlled way.
