Have you ever wondered why there are so many different choices of jellied products?
Well, I was confused too! Read on if you’d like to know the difference between jelly, jam, preserves, marmalade, and fruit butter!
1. It’s all about the thickening and consistency of the jelled product
Jellies Jams and preserves characteristics are all defined by the thickening element.
There are a great variety of flavors, textures, thicking consistencies, as well as colors.
The specific fruit utilized also provides a variety of textures that may or may not cook down smoothly or may have seeds and fruit texture.
Jelly is a semi-solid mixture when cooked down has a clear smooth consistency that is firm enough to hold its shape but very easy to spread.
Jam is made from crushed or chopped fruits and sugar. The jam will hold its shape, although less firm than jelly, Jams made from a mixture of fruits are many times called conserves, especially when they include citrus fruits, nuts, raisins, or coconut. As you can imagine with the variety of additional elements to the jam, there are some very tasty products!
Preserves are made of small, or whole fruits of uniform size pieces. Generally, the fruits rest in a clear, thick, slightly jellied syrup consistency.
Marmalades are generally soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly.
6. Fruit Butters
Fruit butter is generally made from fruit pulp cooked with sugar until distilled down to a thickened spreadable consistency.
Come on down to our MVGA Farmers’ Markets to pick from the variety of Jellied products!