Fruit preserves are made all over the world. They contain endless combinations of ingredients—sweet fruits, savory fruits, sweeteners, spices—and go by many different names. In America, we tend to think of "jam" as a sweet fruit preserve, which still contains chunky bits of fruits (sometimes a little fruit, sometimes a lot of fruit). Jelly, on the other hand, usually refers to a clear (strained) fruit concoction which has been gelled. Good jellies "quiver" when shaken, while maintaining their form and they can be cut cleanly with a knife (and still hold their shape). More than one song from the Thirties and Forties included the phrase, "It must be jelly 'cause jam don't shake like that!"
Other common terms for fruit preserves include Chutney from India, Confit from France, Preserves made from whole fruit, Fruit Curd used in desserts, Marmalade made from bitter citrus peels, and Fruit Spread which can mean a lot of different things.
Pectin is a naturally-occurring carbohydrate fiber found in the cell walls of fruits. When pectin is blended with sugar and acid (like lemon juice), it seizes-up, helping to gel the cooked fruit syrup into jelly or jam. Some fruits have a high pectin content (apples, pears, plums, guavas and, especially, citrus peels) and need less added pectin when cooking. Other fruits are low in pectin (like cherries, grapes and strawberries) which require more pectin to set the jelly.
Jams and jellies are a standard condiment in European-style breakfast spreads. In England, home made (or store-bought) jam would be "decanted" into a decorative jam pot, like the one shown above. This one was made in Edwardian England, circa 1905. Bold red and blue stripes—reminiscent of the sport jackets at an elite school regatta—encircle the stoneware pot, underglazed in a pleasant buff. Most people today keep—and serve—their preserves in their original, store-bought jars. So a handsome jam pot like this could be reappropriated as a sugar canister, a candy jar, or a storage place for dog treats. Click on the photo above to learn more about it.
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