Or other such labels as "fruit spread"? I’m presuming it’s the percentage of actual fruit or some kind of industry standards. Or is there an overlap or range of percentages where you can choose whichever label you want for your product?
The basic difference between jams and jellies is that jelly is made from the juice of the fruit only. Fruit is crushed, strained, and then is boiled with sugar and pectin in order to make a spreadable product. Jams on the other hand, feature crushed fruit, often with seeds left in berry jams. This means when you spread a jam, it will be somewhat lumpy since it contains some whole fruit. It is not the same with jelly, which spreads evenly.
Preserves may not differ at all from jams. Preserves is a term simply meaning fruit that is preserved through a canning method. In commercial preparations, preserves may be used in place of jams because it has higher sugar content and is somewhat more syrupy than jams. Some varieties do not contain pectin. However, this varies — some people use the terms preserves and jams interchangeably.
Another related term is conserves, which is often a combination of several fruits made in jams or preserves fashion. Orange apricot jam is an example of conserves. Other recipes for conserves might include nuts or raisins. You may also run into various fruit butters, and a few made from sweet winter squash.
You can certainly note the difference between apple mint jelly and apple butter. Apple butter is essentially cooked down applesauce that becomes thick and is loaded with spices. It is often a rich brown in color and an excellent spread for toast. Apple mint jelly is a clear green substance that is often highly “gelled” with additional pectin.
Neither butters nor jellies feature fruit pieces. Apple butter, pumpkin butter or pear butter are all run through sieves to strain out any pieces. They may also be whipped or mashed. If you like whole fruit in sweet bread spreads look for jams or no sugar fruit spreads instead.
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Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves are basically the same as jam… Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.
The basic difference between jams and jellies is that jelly is made from the juice of the fruit only. Fruit is crushed, strained, and then is boiled with sugar and pectin in order to make a spreadable product. Jams on the other hand, feature crushed fruit, often with seeds left in berry jams. This means when you spread a jam, it will be somewhat lumpy since it contains some whole fruit. It is not the same with jelly, which spreads evenly.
Preserves may not differ at all from jams. Preserves is a term simply meaning fruit that is preserved through a canning method. In commercial preparations, preserves may be used in place of jams because it has higher sugar content and is somewhat more syrupy than jams. Some varieties do not contain pectin. However, this varies — some people use the terms preserves and jams interchangeably.
Another related term is conserves, which is often a combination of several fruits made in jams or preserves fashion. Orange apricot jam is an example of conserves. Other recipes for conserves might include nuts or raisins. You may also run into various fruit butters, and a few made from sweet winter squash.
You can certainly note the difference between apple mint jelly and apple butter. Apple butter is essentially cooked down applesauce that becomes thick and is loaded with spices. It is often a rich brown in color and an excellent spread for toast. Apple mint jelly is a clear green substance that is often highly “gelled” with additional pectin.
Neither butters nor jellies feature fruit pieces. Apple butter, pumpkin butter or pear butter are all run through sieves to strain out any pieces. They may also be whipped or mashed. If you like whole fruit in sweet bread spreads look for jams or no sugar fruit spreads instead.
_______________________________________________________
Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves are basically the same as jam… Marmalade typically is a citrus-based preserve, sometimes containing the rind, but other fruits can be used.
References :
http://www.wisegeek.com/what-is-the-difference-between-jams-jellies-and-preserves.htm
http://ask.yahoo.com/20050404.html