WEBVTT - How Jelly, Jam  and Preserves Work

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<v Speaker 1>Welcome to brain Stuff from how stuff works dot com

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<v Speaker 1>where smart Happens. Hi Marshall Brain with today's question, what

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<v Speaker 1>is the difference between jelly, jams and preserves and what

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<v Speaker 1>exactly is jello? Jelly, jams, and preserves are all made

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<v Speaker 1>from fruit mixed with sugar and pectin. The difference between

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<v Speaker 1>them comes from the form that the fruit takes, so

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<v Speaker 1>in jelly, the fruit comes in the form of fruit juice.

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<v Speaker 1>In jam, the fruit comes in the form of fruit

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<v Speaker 1>pulp or crushed fruit, and so it's less stiff than

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<v Speaker 1>jelly as a result. In preserves, the fruit comes in

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<v Speaker 1>the form of chunks of fruit in syrup or in

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<v Speaker 1>a jam. Pectin is an undigestible carbohydrate. In other words,

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<v Speaker 1>it's a fiber. It's found in the cell walls of

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<v Speaker 1>most fruit. When heated with sugar and water, it gels,

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<v Speaker 1>and that gives jelly and jam and preserves their thickness. Jello,

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<v Speaker 1>on the other hand, is entirely different. It's made from gelatin,

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<v Speaker 1>which is a protein made from animal skins and bones.

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<v Speaker 1>The protein gels after you boil it. Jello usually has

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<v Speaker 1>some natural or artificial colors and flavors added, and that's

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<v Speaker 1>why it has fluorescent colors. Be sure to check out

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