Difference Between Jam and Jelly

SN	Jam	Jelly
1	Ripe and thick flaccid fruits are used	Used firmed and mature fruits
2	Pectin is not important	Pectin is necessary (0.5–1.0%) Pectin tested by: Alcohol, Jelmeter, Sheet test
3	It is opaque	This is transparent
4	Sugar is added according to acid content (68.5% sugar)	Sugar is added according to pectin content (generally 60–65%)
5	Prepared from mixing of fruits e.g. apple, papaya, tomato, strawberry	Fruit don’t mixed e.g. guava, apple
6	Temperature: 219–221°F TSS: 68.5%	End point: 221–222°F / 105.5°C TSS: 70%
7	Acid should be: 0.5–0.6%	Fruit acid should be: 1.0%