Fruit jellies, compounds, jams, marmalades and preserves all differ slightly.
Although compounds and jellies are both made from fruit, there are several differences between the two. The biggest distinction between fruit compound and fruit jelly is in their uses. But their textures, tastes and even price tags vary. Learn the differences between fruit compound and jelly to pick the one that best suits your needs or preferences.
Texture
Fruit compound and fruit jelly have contrasting textures because they're made differently. Jelly is made from strained fruit juice that is congealed, usually with a food thickener such as gelatin or pectin. Its texture is semisolid; loose and gelatinous and easy to spread. Fruit compound, on the other hand, is a thick gel- or paste-like substance made from concentrated fruit juices and solids. It is heavy, thick and smooth and usually sold in small plastic tubs. Because of the high-sugar content naturally found in many fruits, both compound and jelly tend to be quite sticky.
Taste
Fruit compound and jelly both enhance or compliment the flavor and taste of other foods. They can also have similar flavors---both strawberry compound and jelly, for example---bear the distinct, familiar flavor of that sweet, slightly-tangy berry. Fruit compound, however, has a much more potent flavor than jelly, which is usually sweeter than compound. The compound's intense flavor comes from the concentrated fruit solids from which its made, while juices, sugar and flavor additives give jelly its light, sweet taste.
Uses
Fruit compound and jelly are both used in versatile, but different, ways. Jelly is often used for peanut butter sandwiches, as a sweet topping on toast, bagels and muffins, as crepe and donut filling and sometimes, inside tarts and cookies. Fruit compound is mostly used as an ingredient to flavor mousse, ice cream, sorbet, dough, cake batters and pastries. Jelly is an American pantry staple item, while compound is mainly used in the commercial culinary and restaurant industry. Because its flavor is so potent, compound is usually used in smaller increments than jelly and isn't usually consumed raw or on its own.
Cost
Ounce for ounce, fruit compound is much more expensive than jelly and is also more difficult to find. Jelly can be found on any grocery store shelf in the $3 to $7 range for 8- to 16-ounce jars or bottles. Fruit compound, on the other hand, is usually only sold in specialty baking stores or online and ranges anywhere from $60 to $97 for 2- to 10-pound tubs.
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