Jams, fruit spreads & Co.

Jams, jellies & Co. – where is the difference?

Commonly jellys, jams  and fruit spreads are summarised under the ever realized word marmalade. However, where is the exact difference between all these words concerning paste on bread really?

In the EU-directive relating to fruit jams, jellies and marmalades intended for human consumption you will find answers to this question, since there are the particularities are described exactly. Accordingly e.g. marmalades are allowed only made from boiled citrus and fruit jams must consist of min. 35% of (mixed) fruits. Jellies also must have a fruit content of 35%, but can be produced from the juice or a liquid essence of fruit, thus not containing pieces of fruit.

However, notwithstanding if marmalades, jams or jellies are concerned, all must have a sugar content of min. 55%. Paste on bread from fruits which are produced by using alternative sweeteners as e.g. with agave syrup or as we offer with Erythritol-Stevia therefore do not fall under this EU-directive.

This means, if no sugar is used, these fruit products are not allowed to be called marmalades, jams or jellies and are therefore called fruit spreads.

The sugar and fruit content in fruit spreads is not regulated. Therefore, our fruit spreads of apricots, wood berries and strawberries with min. 80% fruits and no household sugar can be produced. By not using sugar and using Erythritol-Stevia instead drop off of fruit juice can occur. Therefore, please stir the fruit spread from time to time before using, thus same will become spreadable again and will not drop from the bread. 

By the way, the most popular jam is strawberry in Germany and apricot in Austria.