![]() ![]() I hope my explanation of what is jelly, jam, preserves, chutney, marmalade and compote have helped you to better understand the differences between jam, jelly and preserves. You can tell by now, hopefully, that jelly has the least amount of fruit left in the final product while jam and chutney have more of the chopped or pureed fruit and preserves, marmalade and compote have the most amount of fruit left in the final product. But what makes each one different is the amount of actual fruit that is left in the final product. Of course, you would also add some pectin to each of the above to help it gel. Compote = whole fruit or fruit chunks + sugar (but usually eaten immediately, not preserved). ![]() Marmalade = whole citrus (either chopped or left intact) + sugar.Chutney = chopped or pureed fruit + sugar + vinegar + spices.Preserves = whole fruit or fruit chunks + sugar.However, unlike preserves - which are usually jarred for future use - compote is usually used right away. WHAT IS COMPOTE?Ĭompote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact. Citrus rinds, by the way, contain a ton of pectin, which is why marmalade oftentimes has a firmer texture that more closely resembles jelly. It includes the citrus rinds as well as the inner fruit and pulp. Marmalade is simply the name given to preserves made with citrus. Chutney is actually more similar to a relish, except it’s made with fruit. The main difference is that jams are sweet and chutneys are savory.Ĭhutneys contain no added pectin, can be chunky and full of pieces of dried fruit and raisins, or they can be blended until smooth. Chutney is considered a condiment and not a jam or preserve. Spices and vinegar are added to not only preserve the chutney, but to give it a tangy flavor. While we’re talking about the difference between jam, jelly and preserves, we might as well take a look at chutney, marmalade and compote, too.Ĭhutneys are made by slow cooking fruit or vegetables with ginger, garlic, and chilies. Preserves contain the most physical fruit - either chopped into larger pieces or preserved whole, like with cherry or strawberry preserves. Preserves are made by chopping fruit into smaller pieces, mixed with sugar to help keep them fresh (sugar is a natural preservative) and combined with a syrup or jam. The crushed fruit is then mixed with pectin and heated to form a gelatinous spread. But, instead of discarding the solid chunky pieces of fruit and seeds, jam contains most of the solid pieces of the fruit’s fibers and seeds (assuming, of course, the seeds are small enough and safe enough for consumption). Jam is made in a similar manner in that you start by crushing the fruit. The fruit juice is then mixed with pectin and heated to form a gelatinous spread. Which leaves just the juice of the fruit. Jelly is made by crushing fruit and discarding the solid chunky leftovers. Jelly has the smoothest consistency of jam, jelly and preserves. When heated in liquid, pectin expands and turns into a gel, making it a great thickener for jams, jellies, and preserves.Ĭitrus fruit like lemons, will gel naturally due to being high in acidity whereas strawberries, which are low-acid and low-pectin, requires some help to transform them into a spreadable product. It’s a soluble fiber know as a polysaccharide. Pectin is the fiber found in fruits and vegetables and is most often made from apples or citrus peels. Whether you’re talking about jam, jelly, preserves or even compote, marmalade, or chutney, they all involve some combination of fruit, sugar, and heat, and they rely on pectin - a natural fiber found in most plants that helps cooked fruit to gel. What’s the Difference Between Jam, Jelly and Preserves?īefore we talk about the differences, let’s talk about what each of these have in common. Maybe your experience with making jelly has been a better one, I surely hope so. Granted I was only about 19 at the time and had never canned jelly before in my life. Since then, I’ve made my share of jams and preserves, but I’ve only made jelly a handful of times. And after that experience, I swore off grape jelly making forever. Well, I more than attempted to make grape jelly. It was quite a mess! I was quite a mess! Equipped with a little bit of canning know-how, a recipe from my neighbor, encouragement from my husband’s grandfather and plenty of determination, I attempted to make grape jelly. ![]()
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