> Jelly inherently, as a direct consequence of its very reason for existing, contains a lot of sugar, duh.

If a typical jelly recipe calls for pounds of fruit and a few cups of sugar wouldn't be normal to expect fruit to be the first ingredient? If a company is using more added sugars than fruit that should be obvious without having to look at the nutrition facts

Typical jelly & jamrecipes call for close to 1:1 fruit to sugar. E.g. ¹Ball mason jars strawberry jam recipe calls for 7 cups sugar to 5 cups strawberries. Martha Stewart calls for 3/4 cup sugar for every cup of juice² in making jelly. The Joy of Cooking (44th printing 1988)notes that "Store-bought jellies, according to law, must have at least 45% fruit and 55% sugar". Etc.

¹https://www.ballmasonjars.com/blog?cid=classic-strawberry-ja...

²https://www.marthastewart.com/1127955/basic-jelly-recipe

³ ISBN 0-02-604570-2, Joy of Cooking, Irma S. Rombauer, Marion Rombauer & Becker, page 832

For the product in question, they aren't using more added sugars than fruit.

As you can read on the label:

    Ingredients: Strawberries, High Fructose Corn syrup, Corn syrup, Sugar, Fruit Pectin, Citric Acid.

    Serving Size              20g

    Total Sugars              12g
       Total Added Sugars      9g

And that's weighted by share of the output. If you're measuring the input, this recipe is going to take a lot more "fruit" than "sugar", because part of making jam is boiling away a bunch of the water that occurs in fruit, whereas all of the added sugar is retained. (Corn syrup, however, seems to be about 2/3 water, which will make that comparison look worse.)