Jams & Jellies

Jelly is made from fruit juice only, so it is clear and smooth. Jam is made from crushed or chopped fruit, so it is thicker with bits of fruit. Preserves contain larger pieces or whole fruit in a thick syrup. Marmalade is made from citrus fruit, usually with pieces of peel, which gives it a bitter-sweet taste. All four are set with the natural pectin in the fruit, often with added pectin.

Sealed jam and jelly portion cups are shelf-stable and can be stored at room temperature until the best-before date, because their sugar content and sealed packaging keep them safe. Large opened jars and pails of jam should be refrigerated and used within about 6 months. Sugar-free and reduced-sugar jams have less sugar to preserve them, so they spoil faster once opened.

Plan about 2 portion cups per guest for a continental breakfast with toast and pastries. Jam and jelly portions come in 10 mL and 16 mL cups, typically 140 to 200 per case, so one case covers roughly 70 to 100 guests. Offer at least one strawberry, one grape or mixed fruit, one marmalade and one sugar-free option, and a peanut-free choice.

Peanuts are one of Canada’s priority food allergens, and even small amounts can cause severe reactions in allergic people. Many schools, daycares and some workplaces are peanut-aware or peanut-free. In kitchens, keep peanut butter in sealed containers with dedicated knives and scoops, store it away from other spreads, and label buffet items that contain peanuts. Sunflower and soy butters are common alternatives.

Gelatin dessert powder, such as Dr. Oetker Shirriff, is dissolved in boiling water, then mixed with cold water and chilled until set, typically 2 to 4 hours. Bulk 1 kg bags make many litres of dessert; follow the label ratio. Gelatin desserts are popular in hospitals and care homes because they are easy to swallow and add fluids, but plain gelatin is not suitable for vegetarian or some religious diets because gelatin is animal-derived.

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