What's the Difference Between Jam and Jelly?
By: Kayla Brown
For some, there is a clear difference between jelly and jam. But for many others, the two preserves feel like the same thing. We thought we’d clear things up for everyone!
- All jelly, jam and preserves are made from fruit mixed with sugar and pectin!
The true difference isn’t what each one is made up of – but more so the form of the fruit and how much pectin is in each!
- What is pectin?
Pectin is a carbohydrate found in the cell wall of fruits. When it’s heated and combined with sugar and water, pectin gels – creating the thickness you see in jam, jelly and preserves.
The fruit in jam is in the form of a pulp, which is basically crushed fruit. Jam has less pectin and fruit juice than jelly, making it more solid. Not only is jam a wonderful spread, it is great for fillings. (Click here for our awesome homemade jam recipe!)
The fruit used in jelly is typically in the form of juice. There are no bits of fruit in jelly – jelly uses more pectin than jam to obtain its thick gel quality. It is firm, holds shape well, and can be made from ingredients other than fruit, including wine, vegetables liqueurs and more.
Preserves are made up of larger chunks of fruits that are cooked in sugar until soft. Then, the fruits are put into a jelly or syrupy base. However, preserves are often used to describe fruit spreads as a whole.
We hope this helped clarify the world of jellies and jams! Be sure to like us on Facebook and let us know which one is your favorite!Back to News & Announcements