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Jam and jelly could help stop the spread of cancer, according to new research!

Both contain the gelling agent pectin which blocks the progression of cancer, the Institute of Food Research study found.

Pectin - a natural fibre product found in fruits and vegetables - is widely used in the manufacture of jelly, jam and many other foods, including confectionery, yogurts and milk drinks. The new research has shown that under the right conditions pectin releases a molecular fragment with anti-cancer properties.

The released fragment binds to galectin 3 (gal3), a protein that influences all stages of cancer progression, including the growth of tumour-nourishing blood vessels and the invasion of cancer cells into body tissue.

The binding with gal3 is thought to affect its ability to promote the growth of cancerous cells, according to the study published in the Federation of American Societies for Experimental Biology Journal.

Professor Vic Morris, who led the study, said the modified pectin used in jellies and jams was likely to produce the anti-cancer effect.

"The treatments used by the food industry to modify pectin would emphasise the release of the fragment we've identified," he said.

"I expect you would get some protection from jam, but it's packed full of sugar.

"It might be better to get the same protection from fruit and vegetables which would give you other anti-cancer magic bullets as well."

At present it is not clear whether unprocessed fruits and vegetables contain pectin in a form that can fight cancer. Most pectin comes from the peel of citrus fruits and apple pulp.

Prof Morris is planning new research to see if natural pectin releases its anti-cancer fragment after being swallowed. He suspects that it does.

A laboratory study published in the journal Glycobiology last year showed pectin can slow the growth of prostate cancer.

So let's go make some jam and jelly sarnies :)