Jam and jelly are two popular types of fruit spreads found in households around the world.

They’re used interchangeably in many recipes, yet you may wonder what sets them apart.

This article explains the similarities and differences between jam and jelly.

Though jams and jellies are both sweet and sticky fruit spreads, they differ in some fundamental aspects.

They’re made with similar ingredients: fruit, sugar, water, pectin, and acid — usually from lemon juice.

Pectin is a type of fiber found in the cell walls of plants and fruits. 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.

And while fruits and their juices naturally contain sugar, adding more supports the gelling process. Sugar also acts as a preservative, preventing the growth of harmful microorganisms .

However, jams and jellies differ in texture, appearance, the proportions of their shared ingredients, and how they utilize or include fruit.

Jelly

Jellies are made from fruit or vegetable juice. They’re characterized by their clear appearance and a firm texture that holds itself in place.

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. This ensures a clear appearance.

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.

Jelly can be eaten as an independent dish or you can eat it as a sauce for a dish. For example, the combination of lamb chops with mint jelly is perfect

Jam

Jams are made from crushed or ground fruit, resulting in a thicker spread that holds its shape but is less firm than jellies.

Unlike jelly, jam is not clear, and you may find fruit chunks or particles dispersed throughout it. That said, fruit stems and pits should be removed.

Jams can be prepared with and without added pectin, as fruits naturally provide it.