When you spread a sweet, fruity topping on your toast or bagel in the morning, it could be plum jam or plum jelly, but many people don’t know the difference between the two. Both are made from plums and share similar ingredients, yet their textures, preparation methods, and culinary applications set them apart. Understanding these differences can help you choose the best spread for your meal or dessert. This guide will explore these distinctions in detail, along with tips for making, storing, and using plum jam and plum jelly.
What is Plum Jam?
Plum jam is a fruit spread made from the whole fruit, including the flesh, pulp, and often the skins of the plum. This creates a thick, chunky spread with visible fruit pieces, giving it a more rustic and hearty texture compared to jelly. The cooking process for jam breaks down the fruit, which is then combined with sugar and sometimes pectin to thicken it. The result is a spread that captures the full flavor of the plum.
In jam, the natural pectin in the fruit helps the mixture thicken as it cools. The presence of whole fruit pieces makes it chunkier than jelly, offering a heartier spread that is perfect for baked goods or as a filling in desserts.
Key characteristics of Plum Jam:
- Texture: Chunky and thick, with visible fruit pieces.
- Flavor: Rich, bold flavor due to the use of whole plums.
- Ingredients: Whole or chopped plums, sugar, sometimes pectin.
Jam’s texture varies depending on how finely the fruit is chopped or how long it’s cooked, but it will always retain a thicker, fruitier consistency. This makes it ideal for more rustic dishes where texture is important, such as on toast, in pastries, or spread on muffins.
What is Plum Jelly?
Plum jelly differs from jam in that it’s made only from the juice of the plums. The fruit is cooked down and then strained to remove all solids, including the pulp, skins, and seeds, leaving only the juice behind. The juice is then boiled with sugar and pectin until it reaches a gel-like consistency.
Because jelly contains no fruit solids, it has a smoother, clearer texture and spreads more easily than jam. This makes it an excellent choice for smooth applications, such as glazes, or where you want a consistent texture without fruit chunks.
Key characteristics of Plum Jelly:
- Texture: Smooth, firm, and clear.
- Flavor: Lighter and more delicate than jam, as it only uses fruit juice.
- Ingredients: Plum juice, sugar, pectin.
The absence of fruit solids gives plum jelly its glossy appearance and firm texture, which holds its shape well when spread. It’s commonly used in desserts and as a glaze for meats because of its smoothness and even consistency.
Key Differences Between Plum Jam and Plum Jelly
While plum jam and plum jelly share a lot of similarities, there are key differences that set them apart.
1. Texture
- Plum Jam: Chunky with bits of fruit, offering a thicker and heartier texture.
- Plum Jelly: Smooth and firm, with no fruit pieces, making it easy to spread evenly.
The presence of whole fruit pieces in jam creates a more varied texture, while jelly’s smoothness provides a refined and consistent spread.
2. Flavor
- Plum Jam: The flavor is more intense because the whole fruit is used, resulting in a richer and more complex taste.
- Plum Jelly: The flavor is more subtle, as it uses only the juice. It’s generally sweeter and less complex than jam.
3. Appearance
- Plum Jam: Opaque and chunky due to the presence of fruit solids.
- Plum Jelly: Clear, glossy, and translucent, with a firm, smooth texture.
4. Preparation Process
- Plum Jam: The whole or chopped fruit is cooked down with sugar. Pectin may be added to help it set.
- Plum Jelly: The juice is extracted from the fruit and strained to remove solids. The juice is then cooked with sugar and pectin to form a gel.
5. Uses
- Plum Jam: Often used in baking, as a filling for pastries, or spread on toast.
- Plum Jelly: Commonly used as a glaze for meats, a spread for sandwiches, or melted down for use in desserts.
Nutritional Differences Between Plum Jam and Plum Jelly
Both plum jam and plum jelly are sweet fruit spreads, but they differ slightly in terms of their nutritional content.
Fiber Content
- Plum Jam: Contains more fiber since it includes the fruit’s pulp and skins.
- Plum Jelly: Lower in fiber because it’s made solely from fruit juice, which doesn’t contain the fiber found in the pulp.
Sugar Content
Both jam and jelly typically contain high amounts of sugar, though jelly may have slightly more sugar since it lacks the natural sugars found in the fruit’s pulp.
Vitamins and Antioxidants
- Plum Jam: Since it includes the whole fruit, jam retains more vitamins and antioxidants, such as vitamin C and polyphenols, which are concentrated in the skins.
- Plum Jelly: Offers fewer vitamins and antioxidants, as the pulp and skins are removed during the jelly-making process.
When made at home, you have control over the sugar content and can opt for low-sugar pectin to create a healthier spread.
How to Make Plum Jam and Plum Jelly at Home
Making your own plum jam or plum jelly at home is rewarding and allows you to customize the sweetness and flavor to your liking. The process for each is different, but both can be made with just a few basic ingredients.
How to Make Plum Jam:
- Ingredients: 4-5 pounds of plums, 4 cups of sugar, 1 package of pectin (optional).
- Method:
- Wash and chop the plums, keeping the skins on.
- Cook the fruit with sugar until it thickens.
- Add pectin if a firmer set is desired.
- Pour the mixture into sterilized jars and process in a water bath canner for long-term storage.
How to Make Plum Jelly:
- Ingredients: 4-5 pounds of plums, 4 cups of sugar, 1 package of pectin.
- Method:
- Cook the plums down until they release their juice.
- Strain the juice through cheesecloth or a fine mesh strainer to remove solids.
- Boil the juice with sugar and pectin until it forms a gel.
- Pour the jelly into sterilized jars and process in a water bath canner.
Creative Variations of Plum Jam and Plum Jelly
Once you’ve mastered the basic recipe, you can experiment with various flavors and ingredients to create your own unique versions of plum jam and plum jelly.
Plum Jam Variations:
- Spiced Plum Jam: Add spices like cinnamon, nutmeg, or cloves to the jam for a warm, aromatic flavor. This variation works well in winter dishes or as a holiday gift.
- Citrus-Infused Plum Jam: Add lemon or orange zest to the jam while it cooks to give it a bright, tangy flavor. The citrus enhances the sweetness of the plums and pairs beautifully with toast or scones.
- Vanilla Plum Jam: Stir in a tablespoon of vanilla extract after cooking the jam to add a smooth, sweet undertone.
Plum Jelly Variations:
- Herbal Plum Jelly: Infuse your plum jelly with herbs like lavender, rosemary, or thyme. This gives the jelly a subtle, savory note that pairs well with cheese boards or roasted meats.
- Wine-Infused Plum Jelly: Add a splash of red or white wine to the jelly for a richer, more complex flavor. Wine-infused jelly works wonderfully as a glaze for meats or a topping for desserts.
Using Plum Jam and Plum Jelly in Cooking
Both plum jam and plum jelly are versatile ingredients that can be used in a wide variety of dishes, both sweet and savory.
Baking with Plum Jam:
- Thumbprint Cookies: Fill the center of thumbprint cookies with plum jam for a burst of fruity sweetness.
- Layer Cakes: Use jam as a filling between layers of cake for added flavor and moisture.
- Pastries: Spread plum jam inside croissants or pastry dough before baking for a sweet, fruit-filled treat.
Using Plum Jelly in Savory Dishes:
- Glazing Meats: Brush plum jelly over roasted ham, turkey, or chicken to create a sweet, glossy glaze. The jelly melts down and caramelizes, adding a rich, fruity flavor to the meat.
- Sauces: Melt plum jelly and combine it with soy sauce, garlic, and ginger to create a savory-sweet sauce for stir-fries or grilled meats.
- Sandwiches: Use plum jelly in a PB&J sandwich for a smooth, even spread that pairs well with peanut butter.
Storage and Shelf Life
Preserving homemade plum jam or plum jelly properly ensures that you can enjoy them long after the plum season has passed. Here’s how to store them effectively:
Canning for Long-Term Storage
The best way to store your homemade preserves is through proper canning. The water bath canning method is commonly used for both jams and jellies and involves sterilizing jars, filling them with the hot mixture, and sealing them in a water bath canner. This method creates a vacuum seal that keeps air and bacteria out, allowing the preserves to stay fresh for up to a year when stored in a cool, dark place.
- Tip: Label your jars with the date of preparation to ensure you consume them within their optimal timeframe.
Refrigeration
If you don’t want to go through the canning process, you can store plum jam and plum jelly in the refrigerator. Once opened, both can last up to three to four weeks in the fridge. Ensure the lid is tightly sealed after each use to maintain freshness.
Freezing
You can also freeze jam and jelly for up to six months. When freezing, make sure to leave some headspace in the jar to allow for expansion. Thaw frozen jam or jelly in the refrigerator before using, and once thawed, consume it within a few weeks.
How Pectin Works in Jam and Jelly
Pectin plays a critical role in both plum jam and plum jelly by helping the mixture set into a thick, spreadable consistency. Pectin is a naturally occurring carbohydrate found in the cell walls of many fruits, including plums. When pectin is heated in the presence of acid and sugar, it forms a gel-like structure, which thickens the mixture.
Natural vs. Added Pectin
Plums contain a decent amount of natural pectin, especially when they are slightly underripe. When making jam or jelly at home, you can often rely on the fruit’s natural pectin to achieve the desired thickness. However, if the fruit is overripe or if you prefer a firmer texture, adding commercial pectin is a good option.
Commercial pectin comes in two main forms:
- Powdered Pectin: Typically mixed with the fruit and sugar before cooking.
- Liquid Pectin: Added toward the end of the cooking process.
Using pectin not only ensures that your jam or jelly sets properly but also allows for shorter cooking times, which helps preserve the fruit’s flavor and color.
For more in-depth information about pectin and its role in jam-making, refer to this guide on pectin in fruit preserves.
Creative Ways to Use Plum Jam and Plum Jelly
While plum jam and plum jelly are traditionally used as spreads for bread, they can be incorporated into a wide variety of sweet and savory dishes. Here are some creative ways to use your homemade preserves:
In Baking
- Thumbprint Cookies: Spoon plum jam or plum jelly into the center of thumbprint cookies for a fruity burst in every bite.
- Fruit-Filled Pastries: Use plum jam as a filling for pastries such as Danish or croissants.
- Layered Cakes: Spread plum jam between layers of sponge cake or use it as a glaze for tarts.
As a Glaze for Meats
- Roast Glaze: Brush plum jelly over roasted ham, turkey, or pork tenderloin during the last few minutes of cooking for a sweet, shiny glaze. The jelly will caramelize slightly, giving the meat a beautiful finish.
- Barbecue Sauce: Mix plum jam or plum jelly with soy sauce, garlic, and ginger to create a fruity barbecue sauce for ribs or chicken.
In Desserts
- Cheesecake Topping: Drizzle melted plum jelly over a slice of cheesecake or pound cake for an elegant dessert.
- Ice Cream: Swirl plum jam into vanilla ice cream for a fruity twist, or heat it up to create a warm fruit topping.
FAQs About Plum Jam and Plum Jelly
Can I make plum jam without pectin?
Yes, plums naturally contain some pectin, especially if they are slightly underripe. You can make plum jam without added pectin, but the cooking time will be longer, and you need to monitor the consistency closely to ensure it sets properly. Using lemon juice can also help increase the natural pectin levels in the fruit, aiding the setting process.
Which spreads better: plum jam or plum jelly?
Plum jelly spreads more smoothly than plum jam. Since jelly is made from fruit juice without any solids, it has a glossy, gel-like texture that glides easily on bread or crackers. In contrast, jam contains fruit pieces, making it chunkier and slightly harder to spread, especially straight out of the fridge. However, the texture of jam can add a lovely, rustic feel to baked goods and desserts.
What is easier to make: plum jam or plum jelly?
Plum jam is typically easier to make because it involves cooking the whole fruit without the need to strain out the solids. In contrast, making plum jelly requires an additional step of straining the cooked fruit to extract only the juice, which adds time and effort. Jelly-making also often requires the addition of more pectin to ensure a firm set, as it relies solely on juice without the pulp.
How long do plum jam and plum jelly last?
When properly canned and sealed, both plum jam and plum jelly can last up to a year when stored in a cool, dark pantry. After opening, they should be kept in the refrigerator and consumed within three to four weeks. Homemade versions, which typically lack preservatives found in store-bought varieties, will spoil faster, so be mindful of storage conditions. Always check for signs of spoilage before using older preserves.
Conclusion
Both plum jam and plum jelly offer delicious ways to enjoy the sweetness and flavor of fresh plums year-round. The key differences between the two lie in their preparation and texture—plum jam retains the whole fruit, resulting in a chunkier, more rustic spread, while plum jelly is made from juice, giving it a smooth, refined consistency. Whether you choose jam for its bold flavor or jelly for its smooth spreadability, both have a place in the kitchen for a variety of culinary applications.
By making plum jam or plum jelly at home, you can control the ingredients, adjust the sweetness, and experiment with flavors to create unique variations of these classic fruit spreads. With proper storage, you can enjoy the taste of summer plums long after the season has ended.