When we hear the word jam and jelly the first two things that we can visualize are fruit and sugar. It is true that jam and jelly; both basic ingredients are similar but both are processed differently and relished in special ways.
The difference is about the way they look, texture and the proportions of the common ingredients that they both share. Jam and jelly are created by boiling fruit, sugar, acid or lime to get a uniformed consistency.
Jam vs Jelly
The difference between jam and jelly is that in jelly the boiled fructose content is strained to have the extract left of only fruit juice. Jam maintains the fruit chunks through smashing the end product and doesn’t necessarily strain the end product.
Comparison Table Between Jam and Jelly
|Parameters of Comparison||Jam||Jelly|
|Delicacy||Used as a sweet or dessert||Used for bakery and confectionery|
|Pectin||May or may not be used||Compulsory used|
|Consistency||Chunky, thick, rich||Transparent, frosty, gelatin|
|Components||Vegetables, Fruit, fruit juice, lime, sugar||Pectin, gelatin, fruit juice|
What is Jam?
Jam is made out of boiling fruit juice, fruit chunks, with sugar. This is the first step for making both, Jam and Jelly. Jams are usually made out of berry fruits that have seeds, chunkiness, and pulps.
Fruits like raspberry, strawberry, blueberry, fig, and mango, cherry are commonly used. You would rarely hear of an orange jam and if you do, you will find contains mango to give that pulpiness.
Jams are made by boiling the fruit content and stirring it well and also continuously smashing the pulp. Pectin is a byproduct of fruit which is usually found in the walls of a fruit. This is naturally produced while boiling the fruit base.
A commercially made pectin can be used but it is rarely done. Jams are consumed by using on a doughnut, bread, cookies or layering an inch in the cakes.
Jams are flavorful, texture-rich, delicious, sweet and sour and extremely palatable. The sourness is a must and it comes from lime juice.
What is Jelly?
Jelly is prepared by boiling fruit juices or fruit syrup with sugar and pectin. Pectin is a carbohydrate that is indigestible in nature. Pectin is a good source of fiber that binds the jelly well. Fruit chunks also can be used in the jelly but it has to be completed crushed.
To simplify, jelly is made of out fruit contains, sugar and pectin which is kept on the slow burner. The content of jelly is when it comes to a gel consistency that is strained through a muslin cloth or cheesecloth.
The thin syrup helps in retaining the clear appearance and also holds the jelly in one place. The point to note is pectin is of utmost importance to prepare jam but for jelly, it is not mandatory.
Jelly is usually relished as a dessert and most commercially made through the use of preservatives, gelatin, and pectin.
Main Differences Between Jam and Jelly
Jams are used on everything and anything. You can dollop it on ice cream, spread it on a chapatti; add in your home-baked cake. So much more can be done with jam.
Try making slush or a milkshake as well. Jellies, on the other hand, can be added to custard or consumed as a snack. Jellies are usually enjoyed by the children, unlike jams which are enjoyed across all age groups.
Pectin is a lump of sugar is that derived from galactose which is a glue-like structure. Pectin is the main acidic ingredient in the formation of galacturonic acid.
This galacturonic acid is very important to retain the sourness of jam and jelly. Pectin is naturally found in the walls of the fruits or vegetables and aid in the binding if jam and jelly.
But Pectin is also commercially marketed and used. It is widely used in the making of jelly as jelly needs a binding agent. Pectin is a kind of gelatin. To make it simple pectin is used to thicken the product that is made. Natural pectin is found in berry fruits/
Jams are made out of fruit pulps or chunks boiled with lime, fruit juice, and sugars. Also, jams can be made out of vegetable extracts as well.
Jelly, on the other hand, is strictly made out of fruit juices made in the same procedures of Jam. The acidic content of lime is a very important tool of preservative as well as a taste enhancer.
Texture and Consistency
Jam is made of all the edible parts of a smooth-bodied chunky product. The jelly is made with the only liquid part of the extracts.
The jam is thicker, richer, and uneven and takes a while to spread on bread or chapatti. Jelly just falls like water and spreads by itself. The texture of jam is like a blob that needs to be scooped and evenly spread onto anything that is to be eaten.
Jams go very well with pastries. Jelly has 90% water and it immediately leaves its water content and by itself merges on whatever edible it is put onto.
Both jam and jelly are delicious at the own right and merit. Both are a sweet delight mixture. Jelly is more clear and with reduced consistency of jam without the fruit pulp.
The jelly extract is totally pureed. Jams are less jelled than jellies and retain their berries seeds. There are no strict rules that jelly cannot be used on bread or jams cannot be used on ice creams.
Both conserve and preserve fruit extracts that in turn are the best go-to for sugar cravings. Both jams and jelly have a longer shelf life. If kept in refrigerators both can celebrate next New Year eve with you as well.
Table of Contents