While they are both fruit preserves, there is a significant difference between jam and jelly. Jam is made by cooking fruit, often with sugar, until it forms a thick spread. The pieces of fruit are usually still visible in the jam.

Jelly, on the other hand, is made by cooking fruit juice with sugar. This process results in a clear, glistening spread with a gelatinous texture.

While jam can be made from any type of fruit, jelly is typically only made from fruits that have a high pectin content, such as grapes or cranberries.

Pectin is a natural substance found in fruit that helps to thicken and set jams and jellies. When cooking with fruit, the pectin is released from the fruit’s cell walls and works to create a gel-like texture. While most fruit contains some pectin, some varieties are naturally higher in pectin than others e.g apples and elderberries. However, if you’re making jam with lower-pectin fruit like blueberries or pears, you may need to add commercial pectin or other thickeners to help the jam set properly. So, the answer is that it depends on the type of fruit you’re using.

With high-pectin fruits, you likely won’t need to add anything extra. But with low-pectin fruits, it’s a good idea to make up for the shortage to achieve a satisfactory set.

Yes, you can use frozen fruit to make jam, but there are a few things to keep in mind. First, frozen fruit will release more water as it thaws, so you may need to reduce the amount of liquid called for in your recipe or cook it for longer. Second, since frozen fruit is often softened by the freezing process, it will break down more easily during cooking. As a result, you may want to cook your jam for a shorter period. Finally, keep in mind that the flavour and texture of frozen fruit can change during the freezing process, so your jam may not taste exactly like it would if you used fresh fruit.

Marmalade is a type of jam typically made from citrus fruits. It is made by boiling pieces of fruit, with peel, and sugar until the mixture turns into a thick, sticky syrup. Orange marmalade is a popular type often containing pieces of orange peel. Marmalade can be used on toast, in sandwiches, or as a filling for cakes and pastries. It can also be used in savoury dishes, such as glazes for meat or fish.

The jam-setting point is a crucial stage in the jam-making process. It is the point at which the jam reaches the correct consistency and thickness. If the jam is not cooked long enough, it will be too thin and runny. However, if it is cooked for too long, it will become too thick and sticky. The key to achieving the perfect jam setting point is to cook the jam slowly and patiently, testing it often to ensure that it reaches the desired consistency.

The wrinkle test is one way to tell if the jam is properly cooked and will be set correctly. To do the wrinkle test, spoon a small amount of jam onto a cold plate and allow it to cool for a minute. Then, push your finger through the centre of the pool of jam. If the jam wrinkles and the tunnel your finger makes stays relatively clear, then it is ready. If the jam doesn’t wrinkle or the sides of the tunnel close up again to reform the pool, then it needs to cook for longer. The wrinkle test is a simple but effective way to ensure that your jam turns out set every time.

The setting point for jam is the temperature at which the mixture of fruit and sugar thickens and gels to form a spreadable consistency.

A jam thermometer is the best way to ensure that your jam reaches the correct temperature. To use a jam thermometer, place the tip in the centre of the pan and make sure that it does not touch the sides or bottom. Stir the mixture gently and wait for the thermometer to reach equilibrium.

Once the thermometer registers 104.5 degrees C (220 degrees F) your jam is done.

Keep in mind that the set point can vary depending on the type of fruit you are using, so it is always best to consult a recipe before proceeding.

Yes, you can make jam without sugar! Sugar is traditionally used in jams to help preserve the fruit and give the jam a thick, sticky consistency. However, there are other ways to achieve these same results without using sugar. For example, you can other sweeteners and thickeners to achieve a satisfactory result. For example: use honey or agave nectar as a sweetener, or you can add extra fruit to your jam recipe, cook the jam for a longer period to allow the water to evaporate or use other thickeners like chia seeds to help thicken it. Keep in mind that choosing to lessen or leave out the sugar, which also has some preservative role, may affect how you store the jam and its shelf life. Whatever method you choose, making a sugar-free jam is a great way to enjoy the taste of fresh fruit without all the added sugar.

Jam sugar is a type of sugar that can be used for making jams and jellies. It is a coarser sugar than regular granulated sugar, and it dissolves more slowly. This makes it ideal for preserving fruit, as it helps to prevent the formation of crystals in the jam mixture. Jam sugar is fortified with pectin, which further helps to create a smooth, spreadable finished product.

Jam sugar can be used for other purposes, such as making sweets or sweetening drinks, although it is most commonly associated with jams and jellies. For best results, be sure to use the type of sugar specified in your recipe.

Pectin is a type of carbohydrate substance that is found in plant cell walls. It is what gives fruits and vegetables their structure and firmness. Pectin is used as a thickening agent in various food and drink products, as well as in cosmetics and medication. Most pectin is derived from citrus fruits, such as lemons and oranges. However, it can also be extracted from other sources, such as apples or bananas.

When pectin is used as a thickening agent, it forms a gel-like substance. For this reason, pectin is often added to jams and jellies to help them set. It can also be used to thicken pie fillings or make fruit products glossy.