What's the Difference Between Jelly, Jam, and Fruit Preserves? (2024)

FAQs

What's the Difference Between Jelly, Jam, and Fruit Preserves? ›

Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

We don't need to get into too much detail here because preserves are made almost the same way as jam. The biggest difference is that preserves are made with whole or larger pieces of fruit instead of pureed fruit.

Which spread should you use? That depends on what you're trying to do. For sandwiches, jelly or jam is preferred as they spread easier. For recipes, preserves would deliver more fruit flavor, though jam could also be used.

Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and ...

Marmalade is a jelly with pieces of fruit suspended in it. Citrus peel and juice are frequently the basis of marmalade. Preserves contain whole fruit or small pieces of fruit in a thick sugar syrup. Conserves are jams made from a mixture of fruits.

Sealed jars of homemade preserves can also be stored at room temperature. Once the jam or jelly is opened, however, it is best to refrigerate them. Richard explains that this prevents mold and yeast from growing.

Welch's Jelly is made from fruit juice and Welch's Jam is made from pureed fruit. So to put it simply, though we use the same ingredients, the texture of both products will be different.

The biggest difference between freezer jam and canned jam is in taste. Both are jams and are great on sandwiches, rolls, biscuits and the like, but freezer jam is never cooked, thus making it taste fresh just like a perfectly ripe strawberry.

Is spread the same as jam? ›

Jam is a bit chunkier and has a lot more sugar. According to the Food and Drug Administration (FDA), a spread has to be made from at least 55% sugar to classify as a jam. It also uses small fruit particles, giving the spread more texture.

Raspberries - one of the most popular, raspberries should be firm and dry with no juice or mildew. Rhubarb - outdoor rhubarbs have the best flavours. Look for rhubarb with firm stalks that aren't too large or rough. Strawberries - the most popular and versatile fruit for jams and jellies.

Both can have a high sugar content. According to the U.S. Department of Agriculture, a tablespoon of jelly has 10.8 grams of sugar, while the same amount of jam has 9.7 grams.

Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.

THE PRESERVATION OF JAM DEPENDS ON ITS SUGAR CONTENT

One ingredient plays a major role in the shelf life of jam: the amount of sugar. Jam with at least 55% sugar will last longer than a low-sugar or unsweetened jam (40% sugar or less). The reason is simple: for bacteria to proliferate, they need water and air.

Whether it's jam, jelly, marmalade, or another kind of fruit preserve, there is no limit to their use in your sweet and savory cooking. For sweet applications, try using preserves as a filling for pastries or cakes, or mix them into yogurt or oatmeal for a healthy breakfast.

Healthy Ways to Use Fruit Spreads

In general, spreads with more fruit tend to be healthier; so, for instance, concord grape jam would be better than grape jelly and strawberry jam would be better than strawberry jelly.

Jelly and jam are technically different, but when it comes to making a PB&J sandwich, they both work! I personally prefer using jam. Both are made by cooking sugar and almost any fruit; apples, blueberries, strawberries, grapes and raspberries are some of the most common.