Which is better - jelly or preserves?!


Question: Fruit preserves, referred to as jelly in American English, though also called jam, clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin.

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh.
Jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin.
Marmalade is a sweet preserve, traditionally with a bitter tang, made from citrus fruit rind (most popularly oranges), sugar, water, and (in some commercial brands) a gelling agent.
Preserves is usually interchangeable with Jam.


Answers: Fruit preserves, referred to as jelly in American English, though also called jam, clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin.

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh.
Jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin.
Marmalade is a sweet preserve, traditionally with a bitter tang, made from citrus fruit rind (most popularly oranges), sugar, water, and (in some commercial brands) a gelling agent.
Preserves is usually interchangeable with Jam.

JAM

Preserves. They taste better and spread better too!

geez, if you're gonna bother with all those calories, go all the way...eat the fruit too.PRESERVES! yummy

Preserves..because then you get to bite into the fruit! Yum..I think I want some now : D

definitely preserves!

It depends what you're using it for. I prefer jelly for apple and grape flavors, but preserves for strawberry and apricot. Personal preference!

I depends.I like apple jelly,fig preserves,pear preserves,watermelon rind preserves,grape jelly.

jelly for toast, preserves for the other good stuff ..... biscuits, pancakes, waffles, croissants, etc.

It depends whether you like the pieces of fruit in preserves or jelly which is a clear smooth consistency. I personally love the pieces of fruit.

depends entirely on the fruit. pomegranates are superior for jelly, but totally inappropriate for jam (or preserves); yet even the rind is good for orange marmalade. as for preserves, ever since soylent green, i'e been hooked on strawberry preserves. but there are some really exotic jellies out there....





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