The difference between jelly and marmalade also exists in German. But what is the difference between jam and marmalade? I've been asked this question many times, and there's an answer for that too. However, it's a bit older, as the well-known Food and Drug Administration established standards for it back in 1940. They're still based on the old pioneer recipes of "half sugar, half fruit."
- Jelly - a jelly made from fruit juice, sugar, and often pectin or acid. At least 45 kg of fruit must be used to produce 55 kg of sugar. As early as the 16th century, "preserved" fruit was made with cane sugar.
- Jam - a thicker mixture of fruit and sugar (and often pectin), which is cooked until the fruit is soft and almost textureless, almost like a puree. The 45:55 rule also applies here.
- Preserve - based on jam, but can also contain whole pieces of fruit or whole fruits.
- Marmalade - based on jam, but with fruit pieces and rind, usually from citrus fruits. Our orange-cranberry marmalade is a typical example, with the orange peel visible.
- Fruit spreads are non-FDA-regulated fruit spreads. They are often made with fruit juice concentrates and artificial sweeteners. They are usually completely sugar-free.
- Fruit Butter - a spread in which fresh fruit is cooked and stirred with spices until it becomes a soft and creamy fruit mass.
And finally, the answer to the question of what the most popular flavors in America are: Grape Jelly, followed by strawberry jam. A child eats an average of 1,500 PB&J sandwiches (PB – Peanut Butter, J – Jelly) by the time they graduate from high school. Source: International Jelly and Preserve Association. www.jelly.org ). For the “Peanut Bread with Jam” our customers are spoiled for choice between creamy and chunky peanut butter . Interestingly, everyone has a very uncompromising favorite.
