Jelly and jam are sweet, thick spreads made from fruit. Jelly is made from fruit juice and has a clear appearance. Both fruit juice and fruit pulp are used to produce jam. The pulp makes jam look cloudy.
Jelly and jam are made from many kinds of fruit, including apples, apricots, blackberries, boysenberries, cherries, grapes, oranges, peaches, raspberries, and strawberries. The spreads are usually eaten on bread, rolls, and crackers. The sugar in jelly and jam provides a good source of energy.
The proper firmness of jelly and jam is achieved by mixing sugar and a thickener with fruit juice that has a high acid content, and then boiling the mixture. Pectin, a carbohydrate found in fruit, is the most commonly used thickener (see Pectin ).
Jelly and jam serve as a means of preserving fruit because their high sugar content allows them to be stored at room temperature for months without spoiling. However, uncooked or low-sugar jelly and jam must be refrigerated because they do not contain enough sugar to prevent them from spoiling.
