The FDA actually regulates what’s included in each!
Were talking about whats inside the glass jars that are nearly ubiquitous in American refrigerators: Fruit spreads.
Theyre apantry staplein many households, however, theyre highly misunderstood.
Credit:Jason Donnelly
Whats the Difference Between Jam, Jelly, and Preserves?
Turns out, there are some major differenceswhich are regulated by the FDA.
Grapes, plums, and apples are usuallyhigh enough in pectinto gel on their own.
Jam contains the fruit, seeds and all.
We prefer making jams because they can be made with less sugar and contain the whole fruit.
Jam is spoonable yet spreadable, and is usually looser, chunkier, and less sweet than jelly.
Commercial pectin is usually added to yield a jiggly and firm yet spreadable viscosity.
Since jelly recipes start with juice instead of fruit, the finished product is evenly-textured throughout.
If you take a scoop out from the jar, jelly will hold its shape.
Think of fruit preserves like a mash-up of jam and jelly.
Preserves are made with fruits simmered in boiling water until soft.
The fruit is then cooked with sugar and fruit juice, which allows this blend to thicken.
Jam and jelly are ideal for spreading and sandwiching.
If you prefer no chunks, jelly will be your jam.
For small pieces that perk up an easily-spreadable blend, jam is a great investment.
Store unopened fruit spreads in a cool, dark place.
