Before the invention of the at-home
refrigerator in 1913, it was rare to find a strawberry in the winter or a gala
apple in the spring unless it had been preserved.
Jams, jellies,
and preserves were developed by industrious fruit eaters of days past as
methods of keeping fruits fresh out of season. When the option to freeze and
refrigerate became available, fresh food that was in season in warmer climates
could survive a trip elsewhere for consumption, removing the need for old-time
preservation techniques.
While no longer a necessity, some
older methods of storing foods became traditional delicacies. Fruit jams,
jellies, and preserves have lasted beyond becoming outdated and are popular
sweet spreads for breads, sandwiches, and many other foods. But what are the
differences between these three very similar approaches to preserving fruit?
Jelly has the smoothest consistency and is usually clear. It’s
made by crushing a fruit and discarding the solid chunky leftovers. After
the initial cooking, jelly is strained through a muslin jelly bag (stockinette)
to remove any solids. This leaves only the fruit juice,
which is then mixed with a substance called pectin and heated
to form the gelatinous spread.
Jam
is a thick spread made from fruit juice, chopped, crushed, or puréed fruit, and
sugar. Pectin may also be added to help it gel, but jams are usually looser
than jellies. Jam typically contains a bit of fruit pulp, so it’s not entirely
transparent. Jam is similarly 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. Jam is less stiff than jelly.
Preserves are
another thick fruit spread made from fruit cooked with sugar. Unlike jams and
jellies, preserves are chunky in texture. Preserves
use the most of the fruit and are simply chopped smaller pieces of fruit that
are mixed with sugar to keep them fresh and combined with a syrup or jam to
contain them. Preserves
will have more fruit in them than jam will. Marmalade is a type of preserve with citrus fruits in it.
Looking
for the most authentic flavor? Jam or preserves will contain the richest
portions of fruitiness, while a jelly’s flavor will be slightly bogged down by
the gelatin. This is why preserves are often called for in cooking and baking
as they contain the largest amount of the fruit’s flavor in a mixable form. Jam
is most often used to complement cheeses and crackers because it sacrifices
only a little flavor for an easier spread. But in order to optimize ease of
spreading on, say, a peanut butter and jelly sandwich, the obvious choice is in
the name.
“I like peanut
butter and jelly sandwiches. In a dream world, the bread is super soft, like
the Wonder Bread of my childhood, and the sandwich will have crunchy peanut
butter, strawberry jam, and a cup of cold milk to go with it.” (Shaun King) [i]
[i] Sources used:
·
“Jelly vs. Jam vs. Preserves”
·
“What Is the Difference
between Jelly, Jam and Preserves?” Kathryn Whitbourne
·
“What’s
the Difference Between Jam, Jelly, and Preserves?” By Jonathan Hogeback
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