The main difference between store-bought and homemade jams and jellies is the ingredient quality. However, they’re high in sugar and should be consumed in moderation. Jams and jellies have a similar nutrient composition, and their pectin content may offer some health benefits. Therefore, you should consume them in moderation. That said, even though jams and jellies may provide some benefits, they’re high sugar products, and consuming too much sugar may lead to weight gain, cavities, heart disease, and type 2 diabetes ( 20). Research also shows that pectin may inhibit dangerous toxins produced by E. Recent studies have determined that a healthy gut is essential to maintaining good overall health and helping treat and prevent multiple diseases ( 16, 17). Pectin has prebiotic effects - meaning that it feeds your gut’s friendly bacteria to stimulate their growth - which in turn improves gut health ( 12, 13, 14, 15). Some of the potential health benefits of jams and jellies are related to their pectin content. They differ in texture, appearance, and how fruit is utilized to produce them.īoth spreads provide virtually the same amount of macronutrients and comprise about 48–54% sugar.ĭifferences in their vitamin and mineral compositions depend on the types of fruits used and whether pectin is added.įor example, spreads prepared without added pectin require a longer cooking time, which may reduce their content of heat-sensitive nutrients like vitamin C ( 10, 11).
Jams and jellies are two types of fruit spreads made with the same ingredients. However, you should include some underripe fruits if pectin isn’t added, as these contain more pectin than ripe ones ( 3, 6).
Jams can be prepared with and without added pectin, as fruits naturally provide it. That said, fruit stems and pits should be removed ( 7). Unlike jelly, jam is not clear, and you may find fruit chunks or particles dispersed throughout it. Jams are made from crushed or ground fruit, resulting in a thicker spread that holds its shape but is less firm than jellies. You can prepare jellies with or without adding pectin, but since a good jelly should have enough gel strength to retain its shape, most recipes include it.Ĭommercial pectin is usually derived from apples and citrus fruits and sold in both powdered and liquid form ( 3, 6). The juice is extracted by boiling crushed fruit or fruit pieces in water until soft, after which the peels and pulp are separated from the juice by straining them through a colander with a cheesecloth or jelly bag. They’re characterized by their clear appearance and a firm texture that holds itself in place ( 4). Jellies are made from fruit or vegetable juice.
However, jams and jellies differ in texture, appearance, the proportions of their shared ingredients, and how they utilize or include fruit. Sugar also acts as a preservative, preventing the growth of harmful microorganisms ( 3). It forms a gel when mixed with acid and is widely used in the food industry to provide texture to fruit- and vegetable-derived products ( 1, 2).Īnd while fruits and their juices naturally contain sugar, adding more supports the gelling process. Pectin is a type of fiber found in the cell walls of plants and fruits. They’re made with similar ingredients: fruit, sugar, water, pectin, and acid - usually from lemon juice. Though jams and jellies are both sweet and sticky fruit spreads, they differ in some fundamental aspects.
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