Difference between Jelly and Jam

Key Difference: Jelly is a translucent fruit spread that is made from sweetened fruit. Jam is a food preserve that is commonly used as a spread on bagels, bread, donuts, etc.

Jelly and jam are two delicious fruit preserves that are used as desserts or breakfasts. Though these words are often used interchangeably, they refer to two different things.

Jelly has a smoother texture compared to jams. Jelly is a translucent fruit spread that is made from sweetened fruit. Jelly is made using fruit juice which is then heated with water, pectin (or other jelling agent) and sugar in order activate the jelling effect. It starts with mashing up fruit, which is then strained through a muslin or stockinette to remove all the pieces and get maximum juice out of the fruit. It is best to leave the bag hanging over a bowl for a day or so in order to keep the chunks out of it and get maximum juice. The juice is then mixed with sugar and a gelling agent (pectin or gelatin) and then left to cool. The cooling allows the jelly to freeze and from a gel like substance. Jelly is made from various different fruits including berries, grapes, peaches, etc. Jelly is best served cold and is commonly consumed as a desert. Jelly can also be modified and sold as candy.

Jam is a food preserve that is commonly used as a spread on bagels, bread, donuts, etc. It is commonly eaten as a breakfast dish. Jam is made from crush fruits and fruit juice, which is added with sugar, pectin and lemon juice. This mixture is then heated on the stove until thick and then left to cool. It can have fruit pieces or just pulp. It has a thick and rough texture. Jams are usually made from one fruit, but some jams can also be found as a mixed fruit jams. Berries are the most common fruit that are used for jams. Jams are best served at room temperature and commonly used as a fruit spread.

 

Jelly

Jam

Type of food

Fruit preserve

Fruit preserve

Ingredient

Fruit juice, gelling agent and sugar.

Fruit chunks, fruit juice, water, sugar and pectin.

Process

Fruit is mashed, headed with sugar and gelling agent and then left to drip into a bowl before being cooled.

Fruit is mashed and then heated with water, sugar and pectin. It is reduced and then left to cool.

Physical form

Jelly has a clear or translucent form, which is held together. It jiggles when shaken.

Jam is thick, paste form that has fruit chunks in it.

Texture

Smooth

Lumpy

Examples

Strawberry, Grapes, Blackberry, etc.

Peach, Strawberry, Grapes, etc.

Uses

Dessert, spread

Spread, topping for desserts.

Image Courtesy: jelly.jonathan-geiger.com, purplefoodie.com

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