Marmalade, chutney, conserve, fruit butter, confit, fruit curt, compote, and fruit spread are different types of fruit preserves we love to eat with a variety of baked foods.
A type of fruit preserve, although possessing different names and definitions, both jam and jelly are popular across the globe. For people in the U.S., you will find them being used with, for, or in breakfast foods, desserts, and baked items. On the other hand, people residing in the U.K. love to consume them during an afternoon tea.
Even though we indulge in these sinful and delectable fruit preserves whenever and however we like, majority of us can’t tell the difference between the two. Do you what it is? Can you distinguish between jam and jelly? If your reply is ‘no’, then perhaps the following explanations can be the answers you’ve been looking for.
Jam Vs. Jelly: Which is Better?
Even though both jam and jelly are prepared with fruit, there are many elements that separates one from the other. In this following section, we will reflect over these dissimilarities and understand once and for all what each of these food accompaniments are.
WHAT IS JAM?
One of the more popular fruit-based preserve, jams are prepared with one or more fruits (chopped, crushed, puréed, frozen), sugar, water, pectin (thickening agent), and lemon juice. You can use jams by spreading them between two layers of cake, topping a cheesecake, filling cookies, muffins, and cupcakes, or using to flavor frostings.
To prepare different types of jam, all the ingredients are cooked (more like simmered) together until the fruit(s) turns soft and lumpy as they lose