Jams, Jellies and Preserves
Updated: Oct 19, 2018
Have you ever wondered what exactly are conserves? Or what is the difference between jam and jelly? I often get asked by inquisitive customers about the distinction between all these fruity accoutrements. The difference lies in the form the fruit takes which is a result of the manufacturing process.
1. What is pectin?
Pectin is a naturally occurring starch found in fruits and vegetables. It is a key ingredient in jams and jellies and can be used as a fat substitute.
2. What is the difference between jam, jelly and conserves?
The biggest difference between jelly, jam, and preserves is how much of the original fruit is used to make them.
Jelly has the smoothest consistency and is made by the juice of fruit.
Jam has a chunky consistency, can be made by crushing the fruit or using fruit pulp which makes it less stiff than jelly as a result.
Preserves are chunky in texture. It is a thick fruit spread made from fruit and has large pieces of the fruit, or the whole fruit (as in the case of berries).
Marmalades are usually made of citrus fruits and contain pieces of the peel suspended in a transparent jelly.
Fruit butter utilizes the pulp of the fruit, cooked with sugar into a thick spreadable mixture.
Conserves are a lot like jam but are made from combining fruit and sometimes raisins, nuts, and coconut.