ThroughNancy Mock/June 27, 2021 2:00 p.m. EST
What do you like to spread on your toast? Jam? Jelly? Preserved? If you tend to use these and other terms interchangeably when it comes to a small jar of pickled fruit, don't worry: you're not alone! After all, they're all made out of fruit, they're sweet and spreadable, and you can "stand" them in mason jars to get through the winter, right? Well, there are actually differences between all of these types of preserved fruit, and what sets them apart is worth exploring so you can find the jamChutneyor jam that will make your meal truly spectacular.
While all these spices start withFruit,The differences arise depending on which parts of the fruit and other ingredients go into the mix. CorrespondingEsser,Jelly is made from only fruit juices, which is why it is clear with no chunks or pieces. Jam is made from whole fruit that is mashed and boiled, so seeds or pieces of fruit may be included in the mix.fine cookingsays canned foods are also thick and undercooked, but contain larger chunks of fruit or even whole berries. All three can also contain little or a lotZucker,plus pectin, which makes the sauce firmer.
Here's a closer look at jams, jellies, and preserves, as well as some other fruit sauces you've been wondering about.
what is jelly
Let's start with jelly. CorrespondingBritannica,Jelly is made using only fruit juices by compressing the pulp and straining out any solid pieces.Eat this, not that!shares that pectin turns the juice into jelly. Pectin is a fiber that is naturally found in fruit and can also be purchased to add. When cooked with fruitSaftand an acid like lemon juice, pectin thickens the mixture so it can form a firm jelly.The spruce eatspoints out that some fruits contain so much naturally occurring pectin that cooks may choose not to add more. These fruits include apples, grapes, currants and cranberries. (AsEsserpoints out that firm, wobbly canned cranberry sauce is a type of jelly!)
According to Eat This, Not That! sieving makes the jelly transparent and easy to spread after setting. Because jelly is made only from the juices of the fruit and with no pulp or pieces, it is considered to have less pure fruit flavor than jams or preserves. It's more commonly used as a spread condiment or as a side dish, and less commonly in recipes that call for a bold fruit flavor.
Wondering about the lamb side, mint jelly?Simply recipessays it can be made by infusing apple juice with mint or something similarMartha Stewarts, with just water, mint, lots of added pectin and green food coloring.
What is jam?
With jam, you get more of the real fruit in the mix.Enjoy your fooddescribes jam as "chunky" and also with a texture different from jelly because it's fluffy enough to spoon out of a jar. The fruit can be cut into small pieces, pureed like raspberries and blackberries, or crushed to release their juice and pulp, like blueberries and elderberries. Next, the fruit is cooked with sugar into a thick, sweet mixture.The Pioneer Womanindicates that pectin can be added to jam. But while the goal with jelly is to set the fruit sauce, with jam, pectin only helps thicken the sauce.
Eat this, not that!says jams are an ideal choice if you like a thicker fruit spread, as they contain the pulp of the real fruit and even seeds in berry jams.stone wall kitchendescribes the texture of their pear and cinnamon jam as "rustic...like homemade".
jams,Like jellies, they can be preserved by canning, a process in which jam-filled jars are vacuum-sealed in a hot water bath.The kitchenshares that frozen jams are also a popular way to preserve jam. They're also less work because they don't need to be cooked. The fruit, sugar and pectin are stirred together and left at room temperature for hours to set. Then the jam is stored in the freezer until needed.
What are canned goods?
Preserves are even closer to real fruit than jam. While jam is made from fruit that has been pureed or cut into tiny pieces,EsserCanned stocks have large chunks of fruit or even whole fruits like berries. Canned food can have a texture similar to jam or have a more runny base.fine cookingnotes that preserves can sometimes look like large chunks of fruit held together in a firmer, jelly-like base. Nonetheless, the chunkier texture, with large or whole chunks of fruit, is what separates preserves from jam.
This recipe fromFood.comfor Cherry Preserves requires whole, pitted cherries that are cooked with pectin and sugar before being placed in jars for canning. Chef Vivian Howard's recipe (shared withPBS) for canned figs and lemons is very specific that thefigshandled and cooked with care so that they retain their shape in the finished jam.
One of the most well-known brands of store-bought canned food isGood mother,used the charming red and white checkered lid. While some people use the terms marmalade and preserves interchangeably, Bonne Maman is pretty clear that their specialty is preserves made from large chunks of whole fruit.
How is jam different from preserves?
Although marmalade is a type of preserve because it contains significant pieces of fruit in the mix, it is unique because it is made from citrus fruits. CorrespondingThe spruce eats, jams have a long history and were originally made with quince. But the most popular and well-known type of jam is orange. Bitter oranges from Seville, Spain are popular citrus fruits for making jam as they are naturally acidic and this pairs well with the sugary cooking liquid.
master classsays that jam is made by boiling citrus fruits and their peels first in water to soften them and remove excess bitterness, and then in sugar to sweeten things.Seriously eatssays that the citrus zest not only gives the jam a strong flavor and texture, but it's also high in pectin to help thicken the jam. It can be stored in mason jars just like jelly and jam.
The Spruce Eats reports that jam is also made with sweet oranges, as well as other citrus fruits like lemon,kumquats,and grapefruit. Sometimes other flavors like rhubarb or ginger root are also added to create even more intriguing jam flavor profiles. They also note that while non-citrus jams are sometimes called jams for marketing reasons, true, traditional jams are made with citrus.
What are canned goods?
Canned food seems to take a little bit of all of that and add even more!Seriously eatssays canned foods can be made with a variety of fruits, including citrus fruits, as well as dried fruits and chopped nuts. In thisSerious Eats Rezeptfor canned carrot cake, there are veggies too! Grated carrots are served with diced apple, pineapple,raisins,Walnuts and warming spices like cinnamon. The smaller size of canned fruits means they can be jam-like after cooking, but with dried fruits and chopped nuts, they have more texture than jam.The kitchensays the flavor and texture pairs well with cured meats and cheeses. So you might want to consider putting canned goods on cheese orSausage board.
But we have already wondered enough about the differences between jam, jellies, jam etcFood & Winethrew in that crease. They say because technically jams should only be made from one type of fruit, if you've picked a jam with more than one fruit (like mixed berries or blueberry cherries) then so be itactuallya jam – even if it doesn’t contain any nuts or dried fruit.
Is your head already spinning? Well, wait a minute: there's one more thing to share with you!
Is chutney different from the rest?
Correspondingmaster class, Chutney is a condiment that's a bit like a relish and a bit like a jam. Native to India, it is unique among jams, jellies and preserves because it is spicy and very often savory. Like the others, chutney is prepared with fruit, but it can also be prepared with vegetables such as onions, peppers or garlic.Seriously eatssays that there is actually a huge range of chutneys including some with yoghurt, nuts, tomato, coconut,Tamarind,and mint. Chutneys are also typically made with vinegar, which works with the sugar as a preservative, the masterclass notes.
Major Grey's, a mango chutney made with raisins and chopped onions, is a type of bottled chutney that's easy to find in stores. (FoodReference.comsays that "Major Grey" is probably just a made-up character in the style of the British military who served in India.)
Chutneys vary greatly across India; According to Serious Eats, they're region-specific based on what's grown there. Fresh chutneys are more common in India and are made from fruits, vegetables and herbs ground together. The cooked chutneys, especially with fruit, were the favorites of the Brits living in India. They brought these chutneys back to England and quickly became very popular.
MasterClass suggests trying chutneys with grilled meats, creamy cheeses, and as an accompaniment to flavorful samosas.
What's the difference between puree and jam? The fruit is only cooked very briefly, so it keeps a fresh taste. I also only use half the sugar than for strawberry jam or jelly. Because less sugar is used, the puree doesn't have such a long shelf life at room temperature.Is jelly and preserves the same thing? ›
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.Are preserves the same as puree? ›
Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.What is considered a puree? ›
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus.Which is healthier preserves jam or jelly? ›
Is one healthier than the other? Jam and jelly have virtually the same nutritional value, fruity taste, and spreadable texture. Thus, you can use them interchangeably.Is marmalade same as preserves? ›
Marmalade is simply the name for preserves made with citrus, since it includes the citrus rinds as well as the inner fruit and pulp. (Citrus rinds contain a ton of pectin, which is why marmalade oftentimes has a firmer texture more similar to jelly.)Can you substitute preserves for jelly? ›
That depends on what you're trying to do. For sandwiches, jelly or jam is preferred as they spread easier. For recipes, preserves would deliver more fruit flavor, though jam could also be used.Is strawberry puree the same as strawberry preserves? ›
There are a few differences between strawberry purée and strawberry preserves. For starters, strawberry preserves have more whole fruit pieces. Preserves sometimes have had thickeners added as well. Finally, preserves usually are made with more sugar than a purée.Can I puree fruit for jam? ›
But if you prefer to do that, you totally can (use a blender, food processor, or food mill on the raw fruit, and then begin the cooking process).Is strawberry jam and puree the same? ›
Is strawberry puree the same as strawberry jam? The difference between strawberry puree and strawberry jam is that puree is not cooked and we don't add any sugar to it. This means that homemade puree doesn't keep fresh as long but don't forget that you can easily freeze it.
|Type of Food||Avoid|
|Milk and Dairy Products||Solid cheeses, regular cottage cheese, farmer cheese, and pot cheese|
|Vegetables||All others, even well-cooked vegetables that don't require a lot of chewing|
|Fruits||All others, including mashed banana and canned fruits|
Small amounts of cream or milk may be stirred in to cooked cereals to just enough to moisten them. Desserts Smooth puddings, custards, yogurt, pureed desserts and soufflés. Ices, gelatins (jell-o), frozen juice bars, cookies, cakes, pies, pastry, coarse or textured puddings, bread and rice pudding, fruited yogurt.Is applesauce considered pureed? ›
What is the Difference Between Apple Puree and Applesauce? Apple puree is essentially applesauce. They are prepared in the same way but the finishing touches can differ. The puree is always smooth but applesauce can be a variety of textures from chunky to smooth.Is jam a fruit puree? ›
What is Jam? Known for having a fruit juice base, jam is mostly clear with a mixture of pureed or crushed fruit. You can make jam by cutting up whole fruit, adding sugar and pectin, and cooking the mixture down to a gel.What is the difference between strawberry puree and jam? ›
Strawberry purée is different from strawberry jam. The purée is uncooked and only lightly sweetened, while jam is cooked and tends to have a higher sugar content.What can I substitute for puree? ›
Wrap Up: Tomato Puree Substitutes
There are many substitutes for tomato puree, including marinara sauce, crushed tomatoes, fresh tomatoes, V8 juice, Rotel tomatoes, and ketchup. However, it is important to keep in mind that each of these substitutes will change the flavor and consistency of your dish slightly.
- Tomato paste + water. The best tomato puree substitute? Equal parts tomato paste and water! ...
- Tomato sauce. Another good tomato puree substitute? Tomato sauce! ...
- Marinara sauce or pizza sauce (in a pinch) Need a tomato puree substitute in a pinch? Try marinara sauce or pizza sauce.
You might use strawberry jam or strawberry jelly instead. You also have the option of making strawberry puree by pressing the berries through a food mill, a potato masher, or a colander.Why are jams called preserves? ›
Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.Is applesauce considered puréed? ›
What is the Difference Between Apple Puree and Applesauce? Apple puree is essentially applesauce. They are prepared in the same way but the finishing touches can differ. The puree is always smooth but applesauce can be a variety of textures from chunky to smooth.
Both jam and preserves are meant for different purposes. For instance, it is always advisable to use Jam for sandwiches as it contains fruit pulp making it easy to spread and pleasant to eat. And with larger chunks of fruit pieces, preserves are better used in recipes or on sponge cakes and ice creams.Is compote and puree the same? ›
Compote is fruit, either fresh or dried, slow cooked in a sugary syrup and often served as dessert; unlike jam, fruit in compote maintains its shape. Coulis is a fruit (or vegetable) purée, used as a sauce or decorative element.How do you make a puree? ›
- Wash, peel, and dice your vegetable of choice. ...
- Place all the diced vegetables in a steamer basket and cook until they're soft enough to squish with one finger—and no further. ...
- Place the cooked vegetables into a blender or food processor and add the butter and cream if using.
- Cook down fruits and vegetables in a pan, steamer or slow cooker, then mash up or blend the mixture until smooth.
- To thin the consistency of a purée, you can mix in water, breast milk, or formula.
- It's okay if there are some lumps in the purée as long as you can mash it with your fingers.
One of the most popular uses for a food processor is to puree food, but you can do it by hand if you need to. To start, simmer, boil, or stew the food until it's soft and almost falling apart. Then, mash the food with a fork or a potato masher until it takes on a smooth, even consistency.Can I use tomato ketchup instead of puree? ›
If you're really in a pinch, you can use ketchup to replace tomato puree in a dish. Keep in mind ketchup has a strong flavor. Use in recipes where only a small amount of puree is needed. Use as a 1 to 1 substitute.