Jam & Jelly: Favorite Breakfast Condiments Defined

    favorite breakfastWhenever you go out to your favorite breakfast spot it’s highly likely that you’re going hear the question, “What kind of toast?” And naturally you’re going to find a selection of jam and jelly on the table for topping that toast. Some may say that ketchup or hot sauce are their favorite breakfast condiments, but your toast would be very lonely without jam and jelly.

    Fruit spreads are a big business in the U.S. with over one billion pounds produced every year.  So, what exactly is the difference between jam and jelly? Or between marmalade and preserves?  Allow us the set the record straight.

    • Jelly –  A clear, bright mixture made from fruit juice, sugar and often pectin or acid. No less than 45 pounds of fruit must be used for each 55 pounds of sugar.
    • Jam – A thick mixture of fruit and sugar (and often pectin) that is cooked until the pieces of fruit are very soft and almost formless, the texture of a thick purée. It is also made with a ratio of 45 pounds of fruit solids combined with 55 pounds of sugar.
    • Preserves – Almost identical to a jam but preserves can contain large chunks of fruit or whole fruit.
    • Conserves – Similar to a preserve but usually contains more than one kind of fruit and often nuts.
    • Marmalade – Also like a preserve but contains some amount of fruit rind, usually from a citrus fruit.
    • Fruit Spreads – Modern fruit spreads that have been introduced over the last 15 years do not fall under the jelly or jam Standards of Identity, hence the generic name “fruit spreads.” These products are usually made with fruit juice concentrates or low-calorie sweeteners replacing all or part of the sugar.
    • Fruit Butter – A spread that is made by cooking fresh fruit with spices until it becomes thick and smooth.

    Come visit us at The Original Pancake House for all your favorite breakfast items, condiments included!