Jelly and maramalade are enjoyed in similar ways.
Did you ever wonder when a fruit spread should be called a marmalade, rather than a jelly? Both are types of preserves that are enjoyed on toast, biscuits, pancakes and in sandwiches. Steps taken during the cooking process, the type of fruit used and the part of the fruit determine the spread's consistency, and whether it is a jelly or marmalade.
Types of Jelly and Marmalade
The peels of different oranges taste different, and produce different flavored marmalades.
Grape and strawberry are the two most popular types of jelly, but it's often made from a wide variety of fruits, such as apricot, blackberry, raspberry and apple. Since sugar is added to the fruit while cooking, jelly is typically sweet.
Marmalade is typically only made from citrus fruit, such as lemons, limes, grapefruits, or mandarins -- but orange is the most popular. Combinations of these fruits can also be used. A popular British-style marmalade is made from the Seville orange, originally grown in Spain. Its peel gives this marmalade a distinctive bitter taste. California-style marmalade is made from sweet oranges. Their peels lack bitterness, making this type of marmalade sweet.
Both Start with Preserves
Pectin thickens preserves.
Making jelly and marmalade begins with the same process of making preserves. Fruit is chopped and cooked with water until it becomes soft. Additional pectin is often added to help the mixture solidify.
Pectin is a natural substance in fruit that helps it to solidify, when cooked. Apples and oranges contain high amounts of pectin, while berries contain lower amounts. Pectin is available in powdered form to help berry preserves thicken.
Jelly 101
Jelly is more clear than marmalade, because it only contains fruit juice, not the pulp.
Straining is an important step in making jelly. Since jelly contains only the juice, not the flesh of the fruit, it looks clear. To make jelly, the preserves are strained and the juice is brought to a boil on high heat, while adding sugar. After skimming the froth, the jelly is poured into sterilized jars and cooled. Jelly has a firm texture that holds its shape until it is spread with a knife.
Marmalade's Texture & Taste
Marmalade's texture is softer and chunkier than jelly.
Marmalade doesn't require straining the preserves, since the fruit's flesh is used as well as the juice. Since marmalade also contains the zest, or peel of the fruit, its flavor is deeper and more intense than jelly. To make marmalade, the fruit's peel is added to the preserves, and then the mixture is cooked with sugar and water. Marmalade has a soft consistency, and spreads easily.
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