Jelly vs Preserves

Jam, preserves, jelly, marmalade are different products made from fruits. When different forms of fruits, like pulp and juice and chunks are mixed with pectin and sugar, different products are obtained. The two most common types of breakfast food involve fruit preserves or fruit jams and fruit jellies. Fruit preserves and fruit jams are the same thing and can be used interchangeably.

Fruit Preserves
Fruit preserves are also called fruit jams, and they are made by using whole or cut fruit pulp or by crushing the fruit. They are made by boiling the fruit pulp so that all the bits are gone. Good jams or preserves have an even consistency, are soft, have a bright color, and have no free liquid. Sometimes jams and preserves are differentiated from each other in the fact that some of the preserves are made along with the seeds of the fruit, small seeds like that of the guava and fig. Once the pulp is cooked with pectin and sugar, it produces a thick spread.

Commercial as well as homemade preserves can be sealed or canned for long-term usage. The usage of the words “preserves” and “jams” differ from country to country. In America, “preserves” plural, refers to fruit preserves as well as vegetable preserves of squash, tomatoes, etc. It also refers to all kinds of jellies as well as jams together. In Britain, fruit “preserve” singular, refers to jams only. Some fruit preserves are; pear preserve, peach preserve, apple preserve, etc.

In North America, people use frozen preserves or jams. These are cooked minimally, almost less than five minutes, and are kept frozen. They are popular for their absolutely fresh taste.

Fruit Jelly
Fruit jelly is made from fruit juice. It is translucent and clear and is made to set by using the pectin occurring naturally in the fruit. Sometimes pectin needs to be added with the fruit if they do not have enough natural pectin like with grapes. The process of making jelly is similar to jam except for the fact that filtering out the pulp is involved in making jelly as only the juice is required. For making jelly it is very important to maintain the clarity of the final product. Thus, during filtering nothing should be forced while straining the pulp.

To extract the pectin, the fruit is heated until it is soft and then it is strained to separate the juice from the pulp. A good jelly should be sparkling and clear. Jelly should hold angles when it is cut and should quiver when it is moved.

Summary:

1.Fruit preserves are also called fruit jams, and they are made by using whole or cut fruit pulp or by crushing the fruit; fruit jelly is made from fruit juice.
2.Preserves have an even consistency. They are soft, bright in color, and have no free liquid; jelly should be sparkling and clear. Jelly should hold angles when it is cut and should quiver when it is moved.

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