It is the pectin that causes the jam and jelly to gel. Pectins are natural substances found in varying amounts in fruit. Flavorful varieties of fruits are best for gelled products because the fruit flavor is diluted by the large proportion of sugar necessary for proper consistency and good keeping quality. Fruit spreads can be made from fresh and unsweetened frozen and canned fruits. Fruitįruit gives the spread its special flavor and furnishes part of the pectin and acid needed to form the gel. In order to make successful fruit spreads (not low in sugar) four essential ingredients in the right proportion are needed in order for a gel to form.
Not all fruits have the properties needed for making satisfactory gelled products, but with the commercial pectins on the market, most fruits can be made into successful fruit spreads. Marmalades usually contain citrus fruit and/or peels.īutters are spreads made by thickening sweetened fruit pulp and often have spices added. Marmalades are soft fruit jellies containing small pieces of fruit or peel suspended in a clear jelly. Preserves are made from small evenly sized pieces of whole fruit and suspended in a thick or slightly gelled syrup. It holds its shape, but generally is less firm than jelly.Ĭonserves are jam-like products that are made from a combination of fruit that usually contains nuts, raisins, or coconut. Jam is made from crushed or ground fruit. Jelly is made from fruit juice the product is clear and firm enough to hold its shape when turned out of the container. The proportion of different ingredients.Fruit spreads are all preserved with sugar, and are gelled to some extent. Jams, jellies, preserves, and marmalades can add zest to meals and are a good way to use fruits that are not suitable for canning and freezing.
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