Introduction to Jam, Jelly, and Preserves
Jam dates back to 1700 meaning ‘to wedge.’ Pectin makes jam gel; store-bought is dull. Adding citrus works too. In 2020, 148 million Americans ate Smucker’s jam. Jam leads spreads in Britain. Some fruits won’t stay whole, so similar jams and preserves. Marmalade uses peel, giving chunks. Jam uses pulp and juice. Jelly uses juice and firms more than jam. Jam has fruit bits; jelly is clear.
Differences Between Jam and Jelly
The main difference between jam and jelly is that jam contains whole or cut fruits crushed together, while jelly contains only the juice. Jam is thicker and chunkier owing to the crushed pulp inside. Contrary to this, jelly has a smoother consistency as it is made from clear fruit juice.
Jellies are preserved using pectin, which is a fiber found in the cell walls of all fruits. Pectin gives both jam and jelly the ability to be preserved for longer periods. Jelly utilizes the juice of a fruit, while the jam is made from mashed fruit. Both are forms of fruit products widely eaten as a food accompaniment.
Origins and Etymology of Jam
Jam, the verb, dates back to around the year 1700, with the meaning ‘to become wedged’ or ‘to wedge something tightly.’ Some think it may be imitative. Others think it may be a variation on a Middle English verb, cham (meaning ‘to bite down on something’).
The noun jam, meaning ‘the state of being jammed,’ first appeared around the year 1800. The musical sense appeared in 1929, and was coined by jazz musicians.
The term jam spread to England in the 17th century. These preserves added flavor and kept fruit edible. Pouring into leg-shaped containers led to the French word ‘jambe,’ meaning ‘leg.’ Hence the name jam.