FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
JAM
jam is the sweetened cooked preserve made from fruit. It generally contains the pulp as well as the juice. In the U.S. it is used as a bread spread. [webber]
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is a preserve of fruit.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [New Zealanders pp. 328-329]
is jelly made from sweetened cooked fruits or berries.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a sweet spread or preserve made form fruit and sugar boiled to a thick consistency.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Fruit preserve set to a gel by reaction between acid, pectin and added sugar. The solution of pectin in the fruit is caused to conglomerate by the sugar and forms a network of fibers enclosing liquid, i.e. a jelly. This only occurs under acid conditions, pH2.5-3.5, optimum sugar concentration 67.5%. Normally 0.5-1% pectin used in jam manufacture. Legally jam must contain not less than 68% soluble solids (or 65% if hermetically sealed). Minimum fruit content: blackberry, strawberry and greengage 38%; blackcurrant 25%; damson, redcurrant, strawberry-and-gooseberry 35%; gooseberry, raspberry, loganberry 30%; marmalade 20% (UK regulations).
