What is the difference between jam, jelly and canned fruit?

Jam, jelly and candied fruit are three common jam products, which can be matched with many baked goods, such as coated bread rolls or used as butter biscuits. If it is only used for coating sandwiches, there is little difference between using three kinds of jam, and you can add it according to your own preferences. Among other baked goods, jam, jelly and canned fruit are quite different.

Jelly is a dessert made by adding sugar to fruit juice and thickening it with pectin. Many fruits contain natural pectin, and its properties are similar to gelatin. Jelly is crystal clear in appearance and smooth in taste, and it is the food with the most gum in jam products.

Jam refers to a gelatinous substance formed by chopping fruit, mixing it with sugar and pectin (added by the fruit itself or separately) and boiling it. Its colloidal substance content is less than that of jelly, and its taste is similar to that of thick fruit pulp. Many jams contain seeds of fruits, especially berries.

Candied fruit is made by mixing fruit and sugar and boiling until the fruit is soft and the sugar water is thick. In the process of making candied fruit, pectin is generally not added. Unlike jam, the fruit particles in candied fruit are larger. Because candied fruit contains the least gum, its taste is not as smooth as jelly and jam.

Jam and canned fruit are the best choices for dessert, because they retain the flavor of original fruit to the greatest extent and can keep the consistency of jam well during baking. Decorating jam and canned fruit on baked products can also add color and fragrance to desserts.