Jam VS jelly difference with standard recipe 2020.

Jam VS Jelly Difference with Recipe 2020.

Jam:

Jam is solid gel made from the pulp of a single fruit or combination of fruits. Jam made from fruit pulp, sugar and pectin. The fruit content  should be at least  40% and total sugar content of jam should be 68%.In mixed fruit jam the first named fruit should be at least 50% of the total fruits added.


Jam are products prepared by boiling fruits which almost an equal quantity of sugar to thick consistency. During the manufacturing process ,part of the water in the product is evaporated ,while binding with sugar makes the rest unavailable for microbial activity.

Procedure :

       - Fruit pulp                                                 1 kg

     - Sugar                                                         1 kg

     - Citric acid                                                0.1 - 0.2%

     - Pectin ,grade 150                                     0.2-0.7%

• Take fully ripe and well matured fruits . Discard over-ripe fruits. 
• Wash and remove seeds and other inedible portions.
• Cut the fruits into small pieces.
• Add water and cook for 10 minutes till the fruits pieces become soft.
• Pass through a fine pulper .
• Add pectin and sugar .
• In sweet fruits ,0.1 to 0.2% citric acid may also be added.
• Cook the above material until a temperature reaches to 104-106℃.
• At this stage ,the total soluble solid content should be  68%.
• Pack and seal in glass jars before the temperature goes below 82℃.

storage:

 Jam made according to correct recipe will have a longer shelf life .Jam stored in a glass jar will have a longer storage life up to 12 months.   

Jelly :

What is Jelly?

Jelly is a product prepared by boiling the fruits with or without water, strained and mixing the clear juice with sugar and boiling the mixture to a point at which it will set into a clear gel. Jelly are crystal clear ,produces using filtered fruit juice instead of fruit pulp.
Jelly is solid gel made from the pulp of a single fruit or combination of fruits. Jam made from fruit pulp, sugar and pectin. The fruit content  should be at least  40% and total sugar content of jam should be 68%.In mixed fruit jam the first named fruit should be at least 50% of the total fruits added.

Procedure:

      - Fruit juice                                                   1 kg
    - Sugar                                                           1 kg
    - Citric acid                                                    0.1 - 0.2%
    - Pectin (Grade 150  )                                    0.2-0.7%

• Select slightly under -ripe fruits.
• Wash and cut into small pieces.
• Weigh and add l.5 liter water for every 1 kg of the fruits.
• Cook for half an hour till the fruit pieces become soft, mash it with the masher and strain through a piece of muslin cloth .
• Dissolve  required quantity of sugar in the pectin extract by heating.
• Boil and strain immediately through a piece of muslin cloth.
• Add citric acid .Cook the above material until a temperature reaches to 104-106℃.
• At this stage ,the total soluble solid content should be  68%
• Fill the jelly while still hot in pre sterilized jars.
• Wax after cooling and close with airtight lids.

Difference between jam and jelly :

https://www.instagram.com/p/CDdwX-qlEvP/?igshid=10diddo4hiw68

Jam: Jam made from crushed whole fruits. The texture uneven and lumpy. Do not spread easily. Jam can be prepared with or without pectin. You may find chunks and particles.

Jelly: The texture is even and smooth .Spread easily on bread or pastries. It can be prepared with pectin. Jelly may find clear appearance.