Types of Jam
- Jams Vary in Texture
- Difference Between Jams and Jellies
- Marmalade and its Variations
Pureed fruit jam suits the bakery industry. Pastry jams with real fruit pieces are popular. Varenye is a Russian jam where fruits remain whole after boiling. It’s seasonal, made at summer’s end from berries and fruits. While classics like grape and strawberry jelly abound, some unique jellies offer new flavors. Violet jelly tastes subtly sweet.
Nutritional Aspects
High-sugar jams have more calories than low-sugar kinds. But all provide vitamins C and polyphenols. For most polyphenols choose low-sugar blueberry, plum or blackcurrant jam. The term jam applies to smooth fruit spreads, despite changes.
Comparison with Ketchup
Jam resembles ketchup but looks chunkier. Both share basic ingredients like tomatoes, onions, peppers, garlic, sugar and vinegar. However, jam lacks ketchup’s smooth consistency.
Other Jam Varieties
- Variety in Jam Textures
- Marmalade and Other Jam Types
Jams and jellies differ in texture. Jelly is smooth while jam has fruit pieces. Marmalade is a type of jam with variations. It lasts longest unopened. Jam textures suit specific baked goods. Pastry jams with real fruit pieces are popular. Varenye is a Russian jam where fruits remain whole after boiling. It’s seasonal, made at summer’s end from berries and fruits. Popular varenyes use raspberries, currants, strawberries and more. While classics like grape and strawberry jelly abound, some unique jellies offer new flavors. Violet jelly tastes subtly sweet. It suits biscuits or thumbprint cookies.
High-sugar jams have more calories than low-sugar kinds. For most polyphenols choose low-sugar blueberry, plum or blackcurrant jam. The term jam applies to smooth fruit spreads, despite regulation changes. Historical records show commercial production of bitter orange jam in Dundee, Scotland. A Spanish merchant ship brought citrus cargo there in a storm late 1700s.