pardon my “it’s that easy?” questioning but this sounds super simple and worth giving a try. So put a bowl on the scale, measure out 30g of of bicarb and glob onto that 100g of jam, mix it up and spoon it down? Do you or have you put it on toast or is this purely utilitarian and as such it’s about getting it in without faff? Is accuracy with the jam necessary or just as an example of weight/ratios? Would there be any reason more jam than you mention would be an issue?
Close, but I forgot to mention one ingredient - water! I make the bicarb “soup” the night before by pouring around 0.5dl of boiling water on top of the bicarb-jam-thing. This makes for a thick soup that is much more palatable. Could also work fine without the water, but I wouldn’t like the texture too much.
Oh, and credit about this goes to my wonderful coach Marinus Petersen who came up with it when he tried to reverse-engineer Maurten’s bicarb gel. His recipe has jelly instead of jam, but anything seems to work that has generous amounts of pectin and carbs 