The Difference Between Jam and Jelly

By W. George Elliot

Have you ever wondered what the difference between jam and jelly is? There is a definite distinction that sets both of these canning products apart - but there is also a great deal of similarities. The simple answer is that one contains juice and flesh from a fruit or vegetable where the other only contains the juice. However, there is a bit more to the explanation that clearly defines the difference between jam and jelly.

Spreading A Little Jam

When it comes to preserving, jam is one of the most common because it uses much more of the fruit or vegetable produced into a spreadable food. Essentially a jam is a soft, firm canned item that contains a combination of the flesh and juice of the item being preserved. The term 'jam' is defined as something that is made from whole fruit that has been cut, chopped or crushed into smaller pieces. It is then heated with boiling water and sugar. The chemical reaction this creates activates the natural pectin contained in the fruit prior to being sealed in jars.

There is some science involved in preserving a good quality jam. Typically recipes call for the flesh and juice of a single variety of fruit or vegetable and many of them have a high enough amount of natural pectin in them that packets of additional pectin are not required. Examples of these kinds of fruits include cranberries, plums, apples and blackberries. Other fruit that contain lower amounts of natural pectin can produce quality jams when combined with fruits with higher natural pectin. For example, cherries, peaches, rhubarb and strawberries can be mixed with apples to make a great jam without having to add additional pectin.

Jiggling Like A Bowl of Jelly

Here's where the difference between jam and jelly becomes clearer. A jelly is a fruit spread that is clear or translucent and is made from the juice from sweetened fruit. The similarity to jam is that both products use naturally occurring pectin in order to set or gel. The second difference between jam and jelly comes from the final product. A jelly is not as firm as a jam as it does not contain pieces of fruit. Also, if the juice of the fruit or vegetable being used does not contain enough pectin to properly set then additional pectin may be required. The solution to this may come from combining fruit or adding store-bought pectin from a pouch.

The juice used for jelly comes from a filtering or straining of cut, crushed, chopped and cooked down fruit. The cooking of the fruit assists with both juice and pectin extraction when filtering takes place. There are jelly bags available on the market just for this purpose and there is a very simple, yet strict, method to the straining. Typically the bag is suspended over a bowl by string with gravity doing all the work. Squeezing the bag to speed up the process is not recommended as it may force some pulp into the jelly mixture. This is not a problem for some home canners where others adhere to the requirements of their recipe to the letter. Jelly is also a bit more versatile than jam in that the spectrum is wider in what fruit or vegetables can be used which is why there are such selections a grape or apple jelly all the way to spicy jellies containing hot peppers and additional fruits and vegetables.

The Bonus Round

Probably the best reason for canning and preserving jams or jellies is that it is an easy way to extend the lifespan of a harvest. Properly sealed and processed jams and jellies allow you to enjoy the great fruit and vegetable product from your garden or local market well after harvest time. The healthy extra is that regardless of the difference between jam and jelly, both are going to be lower in calories than some other spreadable choices used with toast, crackers or right out of the jar.

Now that you have a better understanding of what a jam or jelly is, do you know what marmalade is? Marmalade is a fruit spread that is produced using the juice and peel of citrus fruits. There is no chopped, cut or crushed flesh in the mixture which is boiled in water and sugar to activate natural pectin. Oranges, lemons, grapefruits and limes produce excellent marmalade as does combinations of these fruit. Again, there are some similarities to jams and jellies but this is still in a category of its own along with the difference between jam and jelly.

Learn more about home canning by visiting http://www.JamBusters.ca today!

Article Source: Ezine Articles

The Thai Mango

One of nature's most divine gifts:

The Thai Mango

All About Avocados

by Tom A Lingle

The avocado (Persea americana) originated thousands of years ago in the southern parts of Mexico, however it was quite some time before it was cultivated. Originally known as the aquacate, the word avocado was not spoken in the English language until the late 1600s. It wasn't until the 19th century that the avocado was introduced to the United States from Mexico. There are many varieties of this nutritious dark green fruit: Zutano, Sharwil, Bacon, Ettinger, Fuerte, Reed, Hass, Pinkerton, and Gwen. Of those cultivars, the Hass avocado is the most commonly grown in California, and it accounts for about 90% of all North America's production.

Requiring a subtropical climate with little wind and frost, a single avocado tree can produce hundreds of fruit yearly. This fruit is very similar to the banana in the fact that it matures on the tree but ripens once it is picked. Although an avocado is a fruit, it is not sweet like a fruit. The avocado is high in monounsaturated fat which makes it a great vegetarian food. The flesh of the fruit, once removed from the skin, is soft and has a subtle flavor. An avocado can be used in a wide array of dishes both sweet and savory. Typically the avocado is served raw along with lime or lemon juice, this prevents the fruit from browning.

As for culinary uses, the avocado is a very healthy choice for those who are nutritionally mindful. There is no cholesterol or sodium in an avocado, and it has more potassium than a banana. In America, the avocado is generally known as the main ingredient to a popular Mexican dish called guacamole. Consisting of chopped tomatoes, onions, avocados, and garlic, guacamole is the quintessential dip that is served with tortilla chips. Although this is one of the most popular ways to prepare avocados, there are many other delicious dishes and treats that use this magnificent fruit. From simple salads and hamburgers to cakes and smoothies, the avocado is a delicious addition.

Fun Facts About the Avocado

- This fruit was once considered a luxurious food that was only served for royalty.
- The roots of an avocado tree help to prevent erosion by stabilizing the soil.
- The avocado is also known as the Alligator Pear.
- In California, avocados grow constantly throughout the year.
- Almost half of the households in the United States purchase avocados.

Check out our trusted selection of the most popular traditional guacamole recipes for the finest in authentic Mexican style offerings. When you need a great dip or entrée topping, search our growing collection of the best in classic favorites and exciting new contemporary guacamole recipe creations.

Fuzzy, Fun and Family-friendly: Secrets of the Amazing Kiwifruit

(ARA) - The first time you saw a kiwifruit in your grocery store did you think it was a lemon gone wrong? Or perhaps you thought it was a new, smaller, odd-looking variety of pear. The truth is the kiwifruit isn't just a fruit, it's one of nature's most perfect foods - and if your family hasn't yet discovered the taste, versatility and nutritional punch of kiwifruit, it's time to give it a try.

Kiwifruit has a history every bit as unusual as its appearance. Discovered in ancient China, the berry (which grows on vines like grapes) was known as Chinese gooseberry by the mid 1800s. The kiwi arrived in California in the early 1960s and was nicknamed "kiwifruit" because it was imported from New Zealand. Today, fewer than 300 family farms produce more than 98 percent of all the kiwifruit grown in the U.S. You can view a video about kiwifruit, how it's grown and how to select, ripen and eat it at www.kiwifruit.org.

Nutritionally, kiwifruit packs a powerful wallop. Low in calories and naturally fat free, kiwifruit offers:

* Two and a half times the recommended daily allowance of immune system booster vitamin C.

* More fiber (in two kiwis) than a bowl of bran cereal.

* More potassium than a banana.

* Nearly 10 percent of the recommended daily allowance of folate, a nutrient vital to fetal development and maternal health before, during and after pregnancy.

* Vitamin E, a powerful antioxidant that is found in just a handful of fat-free sources like kiwifruit.

The California Kiwifruit Commission offers a few helpful hints for enjoying kiwi:

* Kiwifruit should be smooth-skinned (but slightly prickly), without wrinkles, bruises or blemishes.

* Like many fruits and vegetables sold in supermarkets, kiwifruit come in varying stages of ripeness. When you plan to eat your kiwifruit will determine what degree of ripeness you choose. If you'll be eating your kiwifruit after three or more days, choose fruit that are firm to the touch. If you plan to eat them in just a day or two, select softer fruit. If you want to eat your kiwifruit right away, choose ones that give easily when gently pressed.

* To eat your kiwifruit, practice "slooping." First, slice the kiwi in half lengthwise, and then scoop out the sweet flesh with a spoon - slooping. You can receive a free slooper from the California Kiwifruit Commission by visiting their website.

* Kiwifruit are great in a wide variety of recipes and dishes, from delectable summer smoothies and fresh salads to pies, puddings and even cocktails.

Try this kiwifruit recipe to introduce your family to this fuzzy, fun, family-friendly fruit:

California Kiwifruit Squares

Ingredients:

1 1/4 cups flour
1/3 cup powdered sugar, divided
1/2 cup butter or margarine
1 cup sugar
2 California kiwifruit, pared and pureed
2 eggs, beaten
1 teaspoon lime juice
1/2 teaspoon grated lime peel
1/2 teaspoon baking powder

Directions:

Combine flour and 1/4 cup powdered sugar. Cut butter into flour mixture until mixture looks like cornmeal. Pat into 9-inch square pan. Bake at 350F for 15 minutes. Combine sugar, kiwifruit, eggs, lime juice, lime peel and baking powder. Pour over baked crust. Return to oven. Bake for 25 more minutes. Cool and sprinkle with remaining powdered sugar. Cut into 16 squares.

For more interesting facts, nutritional information and recipes, and to view the video, visit  http://www.kiwifruit.org/.

Honey-Kissed, Basil-&-Thyme-Infused Peach Sorbet

By Laetitia Mailhes, from the Green Plate Blog

How To Drink an Orange

By parentearth

Paleo Cookbooks

A Passion For Granny Smith Apples

By Susan Van Hecke

You know it, you love it - the Granny Smith apple. The gleaming chartreuse skin. That brilliant crunch. The perfect balance of juicy-sweet and tongue-curling tart that makes it the ideal eating and cooking apple.

But did you know there really was a Granny Smith?

Born Maria Ann Sherwood to a farming family in the lush agricultural area of Sussex, England in 1799, she married Thomas Smith, a farm laborer, when she was 19. They settled in the parish of Beckley, worked the land, and started a family.

In 1838, the Smiths were tapped by government agents looking for farmers willing to relocate to New South Wales, Australia. The British colony had been founded 50 years earlier as a penal settlement, a place to send convicts. But as more and more free settlers arrived in New South Wales, agricultural workers were desperately needed to feed the developing colony. Prospective emigrants were offered attractive financial incentives to make the move.

The Smiths took advantage of the opportunity, packed up their five children, ages 1 through 16, and boarded the Lady Nugent. The voyage from England to Australia was long and difficult, 13,000 miles on the crowded ship. The Smiths landed in Sydney in November, 1838. By 1856, they owned nearly 24 acres of rich farmland in the district of Ryde, outside of Sydney.

The Smiths were "orchardists," farmers who specialize in tree fruit. Maria was particularly passionate about apples. On their land, the Smiths grew apples and pears, as well as vegetables, which they sold at the Sydney markets. Maria was also a skilled baker, well-known for her fruit pies.

It's said that one day a salesman at the markets gave Maria a box of crabapples from Tasmania for her pie-making. She toted the fruit home, baked her desserts, and tossed the peels and cores onto the garden compost heap along with the rest of the orchard rubbish.

Soon, Maria found an apple seedling growing in the compost. She lovingly nurtured the tiny tree until it eventually bore fruit - the deliciously tart, green beauties we know today. There in her compost, Maria had unknowingly crossed the crabapple with the domestic orchard apple, it's believed.

The earliest documented account of Maria Smith's apple appeared in the June 25, 1924 edition of Farmer and Settler, in an interview with Ryde-area fruit-grower Edwin Small. Small remembered that in 1868, Maria had invited him and his father to look at an apple seedling growing by a creek on her farm. According to Small, Maria explained the seedling had developed from the remains of some French crabapples grown in Tasmania.

By the time of her accidental apple discovery, the much-loved Maria Smith was affectionately known by her community as "Granny." Sadly, she died two years later, in 1870, well before the commercial success of her namesake apple. She was buried at St. Anne's Cemetery in Ryde, where her headstone still stands.

In 1890, Granny's fabulous fruit first appeared as the "Smith Seedling" at the Castle Hill Agricultural and Horticultural Show. The next year, "Granny Smith's Seedlings" took top honors there for best cooking apples, and farmers in the area began growing their own.

In 1895, Albert H. Benson, Fruit Expert for the New South Wales Department of Agriculture, deemed "Granny Smith's Seedling" appropriate for export. Indeed, Granny's apple is noted for staying firm and crisp longer than other varieties. While Benson began the first large-scale cultivation of the Granny Smith, Granny's son-in-law, James Spurway, and later his son Fred, are credited with early propagation of the apple and its expansion in Australia and export to the United States.

Today, Granny Smith apples are enjoyed all over the world - eaten out of hand and transformed into delectable pies, sauce, and juice. In Australia, a festival in Granny's honor draws thousands of people annually. Edna Spurway, great granddaughter of Granny Smith, attended the 2008 event in Ryde.

So the next time you take a bite out of one of those glorious green Grannies, say a little "thank you" to Maria Ann Smith of New South Wales - the real Granny Smith, apple-lover to her very core.

Susan VanHecke is the author of the children's book An Apple Pie For Dinner (Marshall Cavendish, 2009), in which kind old Granny Smith gets pie with a little help from her friends. Fun apple pie activities, music, discussion guide, and more at AnApplePieForDinner.com.

Culinary McCook Kitchen Store

Fast Fruit Pie

By Laetitia Mailhes, from the Green Plate Blog