Using jam/jelly instead of gels?

I've seen a few threads here about DIY nutrition for racing . But I haven't seen anyone suggesting to use jam (or jelly as Americans would call it). I'm talking about the super low quality type with, with no real fruit pieces or anything. The jar I have right now says 66g of carbs per 100g.

It seems like it's pretty cheap, and even less troublesome than boiling water to dissolve table sugar & maltodextrin. Plus if I mash it with a fork, it's pretty much in a gel like form rather than being watery/syrupy like a sugar solution.

Has anyone tried it and can share your experience? Or any downsides anyone can forsee?

Thanks in advance!