What is the difference between “jams” and “jellies’?
Jams, jellies and preserves are all cooked, pectin-gelled fruit products. In the USA and Canada, “jelly” refers to a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and is set by using its naturally occurring pectin. Whereas jams and preserves are gelled fruit (or vegetables) that may include the seeds, pulp and chopped or even whole fruits.
What is the difference between he term ‘preserves’ and ‘jams’?
Some folks (like our FDA in the USA) consider preserves and jams to be synonymous; gelled fruit. However, there is a resurgence wherever the art of preparing fruits (or even vegetables) for jellies, fruit-butters, jams or preserves is taken more seriously, a simplified guideline would be that a fair portion of the finished “preserves” are generally left in larger chunks or even some whole fruits, whereas “jams” are generally a finer chop, closer to a mashed or pulp consistency.
Whether you call them “jams” or “preserves”, in more discerning kitchens (no matter the country) there would likely be an agreed-upon percentage of the finished product established for actual fruit content, commonly ranging around 35% to 45%.
~answers derived in part from: http://en.wikipedia.org/wiki/Jelly_%28fruit_preserves%29#Jelly
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