What is the difference between jam, jam and jelly?

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What is the difference between jam, jam and jelly?







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Our “Short and Crisp” series with brief answers to your cooking and nutrition questions. Today: How jams, jams and fruit spreads differ in terms of ingredients.

The ingredients for jam, jam and jelly are stipulated by law in the jam ordinance.

jam may only consist of citrus fruits, water and sugar. The minimum content of the fruits used is 200 g per 1000 g, i.e. 20%. The permitted fruit products are pulp (a pulpy, lumpy mass made from the edible parts), fruit pulp, juice, aqueous extract and the peel.

In jam In addition to water and sugar, the products of various fruits are allowed, but only pulp and fruit pulp may be used. The minimum fruit content depends on the fruit:

  • Currants, rowan berries, sea buckthorn, rose hips and quinces: at least 25%
  • Ginger: at least 15%
  • Cashew apples: at least 16%
  • Passion fruits: at least 6%
  • All other fruits: at least 35%

Fun Fact: “Extra jam” has a higher fruit content than “jam” and is primarily made from non-concentrated pulp. Not every fruit combination allowed. For example, apples, pears or tomatoes must not be combined with other fruits.

jelly consists of sugar and juice or an aqueous extract from fruit. The same minimum quantities apply to the ingredients as to jam. The same minimum quantities of fruit and the same prohibitions on combinations apply to “extra jelly” as to “extra jam”.

Fruit spreads are not subject to any special regulations.

My advice: If you want to know exactly what’s in your food, don’t rely on product names, but look at the list of ingredients on the packaging. It is compulsory for all packaged food within the EU.

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