Is this marmalade or jam? What is the difference anyway? If you have asked yourself these questions before, you will find the answer here.:
What is marmalade?
Marmalade is a popular spread. Boiled fruits with sugar result in a thickened puree in which only fine pieces of fruit are visible. As early as ancient times, the Greeks realized that quince boiled down with honey made a tasty syrup. Nowadays, only boiled fruit puree made from citrus fruits may actually be called marmalade. In addition, for at least 200g of fruit and fruit pulp as well as juice, only water and sugar may be added.
Historically, the first real marmalade is said to have originated in Scotland when a housekeeper wanted to preserve a large batch of bitter oranges that were no longer quite fresh by boiling them down. Therefore, in Great Britain, orange marmalade is referred to as "marmalade," while other spreads are simply considered "jam."
What is jam?
In everyday language, we actually tend to use the term "marmalade." However, this term is not always correct when referring to individual varieties. According to the latest EU definitions, jam is a fruit spread that can consist of any fruit, except for citrus fruits – that would be marmalade again. Preserved berries, plums, apricots, apples, etc. can therefore be found in stores under the heading "jam." Here, the fruit content must be maintained just as it is for marmalade: at least 250-300g of fruit must be contained per kilogram of spread.
For the term "extra jam" there is also the further provision that it must contain more fruit.
What is the difference from jelly?
For a jelly, in contrast to marmalade and jam, only the fruit juice is boiled down, which is mixed with sugar. Here, too, there are the terms "jelly" and "extra jelly." However, this spread contains no pieces of fruit or seeds and generally has a firmer consistency.
Tips and tricks for making marmalade
Anyone who has their own garden or generally enjoys making their own marmalades or jams will enjoy preserving. A few fruits and a little preserving sugar are enough to create the most delicious treats. Nevertheless, preserving fruit does not always go smoothly. To ensure your homemade marmalade is a success, you should follow these tips.
- Sugar is, so to speak, the most important ingredient for marmalade. If we simply left this ingredient out, the spread would lack sweetness and the preserves would not keep for long. It is best to use preserving sugar for making marmalade and jam. This sugar sometimes contains pectin, which ensures a thicker consistency for the marmalade. Classically, for a conventional marmalade, the ratio of sugar to fruit is mixed 1:1.
- Wash the fruit well, remove any cores, and weigh the fruit. Also, take into account peeling losses and weigh the fruit again and again.
- Prepare the preserving jars as well. Wash each jar with boiling water and line the jars up on a damp cloth so they are ready for filling.
- Jars with a twist-off lid are best. Here, you can seal the contents perfectly airtight.
- Wash the fruit only briefly, otherwise they will lose too much aroma. After washing, cut and weigh the fruit immediately.
- For boiling down, it is best to use a tall pot. This is filled halfway with fruit because the fruit foams up strongly when boiling, which can cause it to boil over.
- The finished marmalade is immediately filled into the prepared jars, which are closed immediately and turned upside down. This allows the air to escape from the jars and the fruit spread stays fresh longer.
Read also: Making your own apricot jam
Image by Janine, meinhaushalt.at
