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Jelly, jam and preserves are all made from fruit mixed with sugar and
pectin. Pectin is an indigestible carbohydrate (fiber). It is found in
the cell walls of most fruit. When heated with sugar in water, pectin
gels, giving jam, jelly and preserves their thickness.
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The difference between the three spreads comes in the form that the
fruit takes.
In jelly, the fruit comes in the form of fruit juice. Jelly has the
smoothest consistency and is usually clear.
In jam, the fruit comes in the form of fruit pulp or crushed fruit. This
makes jam less stiff than jelly.
In preserves, the fruit comes in the form of chunks in a gel or syrup.
Preserves will have more fruit in them than jam will. Marmalade is a
type of preserve with citrus fruits in it.
Jell-O is entirely different. It is made from gelatin, which is a
protein made from animal skins and bones. Jell-O will have artificial
colorings and flavorings but no fruit, unless you add it yourself when
you make it.
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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. |