Guest guest Posted April 24, 2001 Report Share Posted April 24, 2001 As a southern girl growing up in Kentucky, I was taught that jelly, jam, and preserves were three different variations on fruit spread. Jelly -- Fruit juice, no pulp of the fruit, sugar, and pectin cooked and skimmed, jarred, cooled until it gelled. Jelly is always transparent. Jam -- Fruit and fruit juice, along with the sugar and pectin prepared and preserved like jelly. Not clear. The bits of fruit can range in size from puree to small chunks. Preserves -- Basically, this was more like candied pieces of fruit. Similar to jam, but made with much less fruit juice. Think larger chunks, and less "jelly" to it. All are pretty much the same recipe, just different sizes of fruit and transparency of the end product. TerryNew Stats: 168/161.5/156 (mini-goal)/ To be determined Quote Link to comment Share on other sites More sharing options...
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