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Different Variations Of Jam And Jelly
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Different Variations Of Jam And Jelly

You could say Millions of people love to spread a thick layer of fruity goodness across a piece of plain bread and partake of its yummy goodness. Jam and jelly are very popular condiments that deliver a pleasing taste. They come in a wide variety of flavors to satisfy both the connoisseur of simple basics like strawberry, as well as those who prefer a more exotic mix like chocolate-raspberry, and everyone who falls between.

Most people can easily testify that there is a definite difference in the two spreads even though the United States Food and Drug Administration classifies them as the same product. That is because they are both created using the same basic concept, though preparation and final outcome are quite varied. The three main ingredients- fruit, sugar and pectin- are combined and used in unlike manners that result in dissimilar delights.

Both jam and jelly will deliver an energy boosting burst of fruit flavor to the taste buds. They contain no fat and only half the calories found in margarine or butter. There are several variations on the recipes such as apple butter and marmalade that are just as delicious in totally unique way.

Methods of preparation are the most major differences between the two. Jam is made with whole fruits. Every edible piece, from the skin to the pulp and sometimes even the seeds is used to form the mash. They are crushed, allowing small chunks to remain, then boiled and sugared. As the mixture heats, natural pectin is released from the peels and causes the liquids to become firm like gelatin, although slightly lumpy.

The tiny fruit chunks that were left in the jam mix give it a texture and crunch that is enjoyed by many people across the world. The pulp is what makes it turn into a strangely creamy gel that slides smoothly over the tongue and down the throat. Sometimes, the small seeds, like those in berries will be left in to provide extra nutrition and a pleasing pop of flavor to every bite.

Jellies are made by crushing fruit through a strainer and discarding everything but the juice, which is the primary ingredient. Sugar and pectin are added once the liquid begins to boil. As it heats, a reaction occurs between the two added items and the whole mixture begins to thicken to a smooth gel that when set, will spread as easy as butter.

Pectin substitute must be used in this recipe since the fruit skins were removed from the liquid. Being made from the juice and having sugar added gives this formula a sweeter taste than jam, which has the natural tartness of the pulp to tone the sweetness down. Peanut butter and jelly has long been an unexplainable favorite meal for children of all ages and most will manage to eat more than a thousand PBJ sandwiches before they reach adulthood.

Using the same three basic ingredients in very different ways creates two delicious types of spread. Jam and jelly are both nutritiously flavor-filled ways to enjoy nature's goodness. Whether one prefers a smooth texture to a lumpy one, or a sweet taste to a tart burst; there is a blend that is sure to please


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