What is the difference between jam and jelly?

The main difference between jam and jelly is that jam is a jellied syrup that cannot hold itself in shape, while a properly adjusted jelly is clear and tingly and can keep its shape.

Both jams and jelly are two different types of fruit spreads that we often consume as an accompaniment to foods such as bread, cakes, and other baked goods. Both jam and jelly, however, differ in the ingredients used, their texture and the method of preparation.

Key areas covered

1. What is jam - definition, properties, preparation 2. What is jelly - definition, properties, preparation 3. Similarities between jam and jelly - overview of the common characteristics 4. Difference between jam and jelly - comparison of the main differences

key terms

Jam, jelly, fruits Difference Between Jam and Jelly - Comparative Summary

What is jam

Generally, jam is made from pureed or chopped fruits or vegetable pulp. This pulp is boiled with water and sugar. The amount of sugar to be added and the amount of fruit used can vary depending on the type of fruit used and, above all, depending on the degree of ripeness of the fruit. If the pulp mixed in the sugar solution rises to a temperature of 104 ° C, the fruit acid and the pectin in the fruit start to react with the sugar, so that the jam solidifies when it cools down.

Jam against jelly

There are different types of jams that are used in every corner of the world. However, orange, mango, mixed fruit, and strawberry are some of the most popular jam flavors around the world. When making jelly, the fruits and vegetables come as juice, while the jam contains a pulp. Also, unlike jelly, jam does not usually stick to its place and shape.

What is jelly?

Jelly is a popular food product made from fruit juice. Here, sugar is mixed with pectin and added as a gelling agent to the juice obtained from fruit and vegetables. Lemon juice is also added as an acid to balance the consistency and texture of this mixture. In general, jellies rarely contain pieces of fruit, except in specialty jellies like pepper jelly, which may contain pieces of jalapeño, etc.

Compare jam and jelly

Compared to the consistency and shape of jams, jelly is firm and can stick in its shape. In addition, a good jelly always looks clear and sparkling when it is well set. Grape, strawberry and cherry are among the most popular jelly flavors.

Similarities Between Jam and Jelly

  1. Both jam and jelly are popular fruit spreads.
  2. Jams and jellies are both sweet and sticky
  3. Fruits, pectin, sugar and acid are used as ingredients for making jams and jellies
  4. Therefore, jams and jellies have a similar nutritional composition.
  5. Both jams and jellies are used as accompaniments to a wide variety of foods such as bread, cakes, and other baked goods.

Difference between jam and jelly

definition

Jam is a fruit spread made from crushed or cut fruit, while jelly is a clear fruit spread made from solid fruit or vegetable juice.

Physical form

Jam is a jellied syrup that cannot hold in shape, while a properly set jelly looks clear and sparkling and can hold its shape.

preparation

In addition, jam is made from fruit pulp, while jelly is made from fruit or vegetable juice.

diploma

In short, the main difference between jam and jelly is that jam is a popular fruit spread made from fruit pulp, while jelly is a fruit or vegetable spread made from fruit or vegetable juice. These two spreads both taste sweet and take on a sticky texture. Since they use similar ingredients in preparation, they usually have similar nutritional compositions. However, both jams and jellies are high-sugar products; Hence, it is better to consume them in small amounts.

Reference:
  1. 1. Filth, Pamela. " Basics of Jelly Making ". Information center for home & garden | Clemson University, South Carolina , November 5, 2020.
Image courtesy:

1. " Strawberry jam, toast, food and drink, breakfast, HD wallpaper, jam, strawberries, strawberry, food, healthy nutrition " (CC0) via Pxfuel 2. "Stacked glasses of crab apple jelly (10289733585) " By Rebecca Siegel - crab apple jelly (CC BY 2.0) via Commons Wikimedia

About the author: Anuradha

Anuradha holds a BA in English, French and Translation Studies. She is currently studying English literature in a second language context in the master’s course. Her areas of interest include arts and literature, language and education, nature and animals, cultures and civilizations, food and fashion.