The difference between jam and jelly aren’t so much as they all share some very distinctive features both made from fruit sources.
Jam is made by crushing a fruit, but this spread leaves in most of the solid pieces of the fruit’s fibers and seeds to give it a spreadable consistency. Jelly is prepared by boiling fruit juices or fruit syrup with sugar and pectin.
What is Jelly?
Jelly has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatinous spread.
Jelly is prepared by boiling fruit juices or fruit syrup with sugar and pectin. Pectin is a carbohydrate that is indigestible in nature. Pectin is a good source of fiber that binds the jelly well. Fruit chunks also can be used in the jelly but it has to be completed crushed.
To simplify, jelly is made of out fruit contains, sugar and pectin which is kept on the slow burner. The content of jelly is when it comes to a gel consistency that is strained through a muslin cloth or cheesecloth.
The thin syrup helps in retaining the clear appearance and also holds the jelly in one place. The point to note is pectin is of utmost importance to prepare jam but for jelly, it is not mandatory.
Jelly is usually relished as a dessert and most commercially made through the use of preservatives, gelatin, and pectin.
What is Jam?
Jam is made out of boiling fruit juice, fruit chunks, with sugar. This is the first step for making both, Jam and Jelly. Jams are usually made out of berry fruits that have seeds, chunkiness, and pulps.
Fruits like raspberry, strawberry, blueberry, fig, and mango, cherry are commonly used. You would rarely hear of an orange jam and if you do, you will find contains mango to give that pulpiness.
Jams are made by boiling the fruit content and stirring it well and also continuously smashing the pulp. Pectin is a byproduct of fruit which is usually found in the walls of a fruit. This is naturally produced while boiling the fruit base.
A commercially made pectin can be used but it is rarely done. Jams are consumed by using on a doughnut, bread, cookies or layering an inch in the cakes.