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It isPeanut ButterThe partner of the crime and ultimate dessert dessert, and he pairs perfectly with grilled bread. But when it comes to choosing your fruity propagation, do you choose jam, jelly or canned? Have you ever wondered what distinguishes fruity boys? We did, that's why we talked about some experts to discover the difference between jam and jelly and their narrow cousin, preserves.

Jam

"The jam begins with fresh cooked fruits until it falls in the consistency of a sauce," Mazor Einat, owner and chief atExtra gold Gluten-free flours and mixtures tell us. "It's a much thicker propagation that jelly and is made from chopped, crushed or perched fruit, and sugar. Pectin-a water solublefiber This occurs naturally in most fruits, with the highest concentration in the skin or skin, is also added to reach a thicker consistency, "she says, adding that jams have more body to them.

In addition, the jam generally contains a fruit pulp. "The fruits of high pectin pectin such as lemons, apples, cranberries and railings will be well once the fruit and sugar have been boiled and pectin is activated. You may need to add from the Commercial pectin with fruits of the decline of pectin, such as blueberries, mature cherries, apricots and strawberries. "

Jelly

"The jelly is a fruit and pectin fruit propagation", "says Mazor. "In the presence of heat, acid and sugar, the pectin helps the mixture thicken and gives frost (as well as jam and conservation) of their potential for propagation. After the initial cooking, the jelly is tense through a bag of chiffon or "jelly bag" to eliminate the pieces of the fruit pulp ", which explains why the frost seems more transparent than its relatives spreadable. The frost is the smallest of the three tartensades and its flavor is sometimes overwhelming by gelatin, the Sidoti of Claudia, the head of the head and the revenue developer toHellofresh, tell us. "That's why canned cans are often used in cooking or cooking to bring back the fruity flavor."

Canned

Canned are a thickness of fruit based onfruit Cooked with sugar, Mazor says, adding that the canners require large pieces of fruit, or throughout the fruit, unlike jams and frosts. This gives the preserve of their differentiating and rustic texture. "The canned use most fruits and have chopped berries mixed with sugar to keep the freshness. They are then mixed with a syrup or a jam to keep them," says Sidoti.

Verdict: What is the difference between jam, jelly and canned?

"Jams, jelly and conservation contain all the same ingredients, but the main difference is the way you treat the fruit", the Allison Osorio Pastry Chef, which protects the dessert program toOrtium Restaurant, says. Although the jelly has the smoother texture, jams are a little thicker and retains most bodies, thanks to their front fruits. Canned use the least pectin because you work with the biggest pieces of the fruit, says Osorio, adding another interesting distinction: "The marmalade is the same as the reserve, but is a term used only for citrus."

At the end of the day, everything depends on your preferences. If you prefer a smooth consistency, go for frozen. If you are more in a thick strawberry on yourPb & jBuy a jam. And if you are looking for a plus chunkeuse mouth, opt for canned or an orange marmalade.