Jam vs Jelly: What are the differences between the two sweet spreads?

Jam and jelly are two popular fruit spreads that are mostly consumed with bread for breakfast or snacking time. These are made with fruit, sugar, pectin, water and acid and have a sticky consistency. Pectin is a type of fibre found in plants and fruits. When it is mixed with acid, it forms a gel that is widely used in the food industry. Generally, both jam and jelly are similar but there are certain differences in their fundamental aspects. So, here’s what you should know about it.

Jelly

Jelly is made from fruit and vegetable juice and it has a clear appearance with a firm texture that holds it together in one place. This can be made with or without pectin, but since a good jelly has to retain its shape and the right gel form, so most of them contain pectin. Commercial pectin is obtained from apples or citrus fruits which are available in both powder and liquid form.

Jam

Jam is made from crushed fruits and it has a thicker spread but is less firm than jelly. It has small fruit chunks can also be seen in it. Jams also can be prepared with or without pectin.

Nutritional profiles of jam and jelly

Both jam and jelly have the same amount of macronutrients. But their vitamin and mineral composition depends on the fruits used in the product and the presence of pectin.

Health benefits and adverse effects of jam and jelly

1.Jam and jelly has pectin which basically improves our gut health by improving good bacteria.

2.The pectin present in the jam and jelly can also inhibit dangerous toxins produced by E. coli which is harmful bacteria.

3.But jam and jelly after all are high in sugar content. So, intake of these foods should be in moderation to reduce the risk of weight gain, heart disease, cavities and type 2 diabetes.

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