Ingredients

• The USDA commonly refers to jams as preserves, although there is a distinction between the two. Whole fruit is used in preserves, resulting in a thicker product with visible chunks of fruit, while ground, macerated or cut fruit is the primary ingredient in jams. Only the juice of the fruit is used in making jelly. In addition to the fruit or fruit juice, jams and jellies may contain pectin, acid and a sweetener. Pectin, a fiber found in fruit that is activated when mixed with sugar and heated to a temperature of 221 degrees Fahrenheit, is the gelling substance used to set jams and jellies. While commercial pectin is almost always used in making jellies, jams made from fruits that are rich in pectin, such as apples, currants, blackberries and plums, do not need any additional pectin added. Lemon juice is often used as the acid that helps the pectin to do its job, but jams and jellies made from high-acid fruits do not need the addition of acid.
  
  

Consistency and Color

• Jelly is a clear, solid gel that holds its shape when released from its container. There should be no solid particles or air bubbles in the final product. Since it is made with only fruit juice, the color may be somewhat light unless commercial color is added or the fruit juice base is deep in color. Jam has a looser consistency than jelly, although it is still a thick, spreadable substance. Its color is usually as deep as the fruit itself, as the skins which contain pigment are one of the ingredients.
  
  

Cooking Process

• The cooking and preserving process for both jams and jellies is basically the same, save for one additional step. When making jams, preparing the fruit properly is essential before adding to the pan. After jelly is thoroughly cooked, it must pass through a strainer to ensure that no solids make it into the final product.
  
  

Nutritional Values

• Because a typical serving of jam and jelly is only 1 tbsp., WeightWatchers calls the nutritional value offered by these sweet spreads as "negligible" and recommends eating a piece of fruit for those seeking vitamins and fiber. One serving of jam or jelly usually contains 100 calories or less, but that can fluctuate depending on the type of sweetener used. Commercially prepared jams and jellies that contain both corn syrup and cane sugar generally have the highest calorie count.
  
  

Uses

• Although the main use of both jams and jellies is as a spread for breakfast toast or an addition to a peanut butter sandwich, there are other common recipes that call for them. Cooks generally stay with sweet preparations for jams. Because of its thick consistency, bakers often use jam as a filling for cookies, cakes or other baked goods. Jellies are used in sweet and savory preparations. Mint jelly is commonly served with lamb, grape jelly has found a home with a few other ingredients as a glaze for meatballs, and jalapeno jelly makes a good base for a vinaigrette dressing.