If you have a sweet tooth then you are more than just familiar with both Jam and Jelly. Both of these often grace the breakfast table but chances are that you are not aware of the key differences between both. So the next time you use either jam or jelly or both on your toast, you may want to consider a few key differences between both. It can be very confusing, especially if you add Marmalade to the mix. If you want to know more about the key differences between jam and jelly, then do read on.
All jams, jellies, and marmalades are but a mix of fruit, and sugar, and as this process clearly highlights, it should show the key differences between both. All fruits contain pectin though not necessarily in the same amount and it is this pectin that gives both jams and jellies their structure. If you take some fruit juice, the natural version and heat it up so that the excess liquid is removed, and then you take the remnants and make your jam or jellies depending on your preference. There are various methods to make both but the basics still remain the same. The excess liquid is first removed by heating the fruit, and then sugar is added to the mix. Some even add a powdered form of pectin to get the desired structure. Jam and jellies are prepped in a similar fashion, both of which are posted below.
Jelly: The process is simple enough, you take the cut fruit or fruit pulp and heat it up to an extent to remove some of the excess moisture, and then add sugar to the mix. You then remove it from the stove and allow it to cool a bit, before straining all the pulp and collecting the excess liquid which forms the base of your jelly. If you have not added sugar earlier, you can reheat the juice and add the sugar. Keep stirring until all the sugar dissolves, and you should be set. All you have to do is to add some extra pectin if required and then pour the mix into jelly jars and allow it to set. That’s it, you have now prepared some delicious tasting jelly from scratch.
Jam: Here you take some fruit pulp, after removing the skin and those seeds, and then heat the mix on the stove. The idea here is to remove all the excess moisture and after a while, as the pulp starts solidifying you may want to measure some cups of sugar and add it to the mix. Do note that each fruit jam may have a different requirement when it comes to sugar and the quantity needed. Stir the mix until the sugar dissolves completely and you may also want to add a little bit of water to prevent the mixture from sticking to the bottom of the pan. Keep stirring at all times and soon, you should be able to see that the pulp has consolidated and when you lift it with a soon, it slides off the end of the spoon in a sheet-like structure. That’s the cue for adding in flavoring agents, a few drops of vanilla essence, and maybe some dried pectin. You can now turn off the stove, and allow the mixture to cool. You have managed to create fresh and delicious jam from scratch.
It is easy to prepare both jams and jellies which is good as both these condiments are an essential part of any breakfast table. The process listed above is the one used by all to prepare both jams and various jellies and if a survey was done, it is expected that jam would top the scale.
The other key difference between Jam and Jellies happens to be the amount of sugar added to the mix; jellies usually contain less than jams. While both jams and jellies started out in the same way as fruit pulp, the process for creating the same resulted in two finished products, which are both similar and different from each other. In fact, there are jams and jellies of nearly every taste and flavor, making it all very interesting. From gooseberry to pumpkin, it is possible to make jams and jellies of everything but it all comes down to your individual taste as to which you prefer and whichever one you choose, it should still taste delicious on a toast.