As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads).

Jam and jelly are two popular types of fruit spreads found in households around the world. They’re used interchangeably in many recipes, yet you may wonder what sets them apart.

The good news is that fall is a great time for high pectin fruit, says Wynne; crabapples, apples, quince, cranberries, and plums all have extremely high levels of pectin, which means that adding ...

Most people who have experienced jelly-makes will tell you that all pectin is not created equally. There are two types of pectin, liquid and dry. Which one you use depends ...

It's better to opt for fresh or frozen fruits without added sugars. 3. Jams and Jellies: Made from cooking fruit with large amounts of sugar, jams and jellies are concentrates of simple sugars ...

I often add a peeled, chopped peach, nectarine, or other end-of-the-season fruit to the jam. Mix and match. This makes a small batch of jam, a little over 2 cups.

The type of fruit isn’t the only consideration here. Generally speaking, the riper the fruit, the less pectin it contains. Lillie O’Brien, author of Five Seasons of Jam and chef behind the ...

Swiss scientists have invented a brand new kind of chocolate made of “cocoa fruit jelly.” The new concoction uses more of the cocoa fruit, making it healthier and more sustainable.