WEBVTT - What is the difference between jelly jam and preserves? And What is Jello?

0:00:00.560 --> 0:00:03.640
<v Speaker 1>Welcome to brain Stuff from house Stuff Works dot com,

0:00:03.640 --> 0:00:07.680
<v Speaker 1>where smart Happens brought to you by Visa. We all

0:00:07.720 --> 0:00:10.560
<v Speaker 1>have things we like to think about. Online fraud shouldn't

0:00:10.600 --> 0:00:14.800
<v Speaker 1>be one of them, because with every purchase, Visa prevents, detects,

0:00:14.800 --> 0:00:23.200
<v Speaker 1>and resolves online fraud safe secure Visa. Hi Marshall Brain

0:00:23.280 --> 0:00:28.080
<v Speaker 1>with today's question, what is the difference between jelly, jams

0:00:28.120 --> 0:00:33.519
<v Speaker 1>and preserves and what exactly is jello? Jelly, jams and

0:00:33.560 --> 0:00:37.559
<v Speaker 1>preserves are all made from fruit mixed with sugar and pected.

0:00:38.040 --> 0:00:41.239
<v Speaker 1>The difference between them comes from the form that the

0:00:41.320 --> 0:00:45.159
<v Speaker 1>fruit takes, so in jelly the fruit comes in the

0:00:45.200 --> 0:00:48.920
<v Speaker 1>form of fruit juice. In jam, the fruit comes in

0:00:49.000 --> 0:00:52.279
<v Speaker 1>the form of fruit pulp or crushed fruit, and so

0:00:52.360 --> 0:00:56.200
<v Speaker 1>it's less stiff than jelly as a result. In preserves,

0:00:56.440 --> 0:00:58.920
<v Speaker 1>the fruit comes in the form of chunks of fruit

0:00:59.080 --> 0:01:04.800
<v Speaker 1>in syrup or in a jam. Pecton is an undigestible carbohydrate.

0:01:04.880 --> 0:01:07.640
<v Speaker 1>In other words, it's a fiber. It's found in the

0:01:07.680 --> 0:01:11.440
<v Speaker 1>cell walls of most fruit. When heated with sugar and water,

0:01:11.680 --> 0:01:15.679
<v Speaker 1>it gels, and that gives jelly and jam and preserves

0:01:15.760 --> 0:01:20.319
<v Speaker 1>their thickness. Jello, on the other hand, is entirely different.

0:01:20.680 --> 0:01:23.760
<v Speaker 1>It's made from gelatin, which is a protein made from

0:01:23.880 --> 0:01:28.319
<v Speaker 1>animal skins and bones. The protein gels after you boil it.

0:01:28.880 --> 0:01:33.560
<v Speaker 1>Jello usually has some natural or artificial colors and flavors added,

0:01:33.880 --> 0:01:37.080
<v Speaker 1>and that's why it has fluorescent colors. Do you have

0:01:37.120 --> 0:01:40.800
<v Speaker 1>any ideas or suggestions for this podcast? If so, please

0:01:40.840 --> 0:01:43.559
<v Speaker 1>send me an email at podcast at how stuff works

0:01:43.560 --> 0:01:46.679
<v Speaker 1>dot com. For more on this and thousands of other topics,

0:01:46.680 --> 0:01:50.480
<v Speaker 1>go to how stuff works dot com.