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Friday, 05-Dec-2008
Facts About Jelly
The making of jam and jelly probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally.

It is believed that returning Crusaders first introduced jam and jelly to Europe; by the late Middle Ages, jams, jellies and fruit conserves were popular there. In fact, the word “jelly” comes from the French word “gelée” which means to congeal. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.

Jelly is more popular among kids, while preserves are favored by adults. In fact, the average child will eat 1,500 peanut butter and jelly sandwiches by high school graduation. Consumers who regularly purchase jam, jelly and preserves usually buy two flavors to have at home. And at home, adults and children eat the products with equal frequency.

Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less for jellies made with low-calorie sweeteners). On a tablespoon-for-tablespoon basis, jams and jellies have about half the calories of butter (or margarine) and they contain zero fat! For instance, a tablespoon of butter is loaded with 102 calories, not to mention 12 grams of fat, 7 grams of saturated fat and 31 milligrams of cholesterol.

Jelly is fruit juice cooked with sugar to form a gel, some fruits and fruit combinations require added pectin in addition to the natural pectin present in the fruit itself. (

Jelly Facts

1.Jelly was first eaten by the Egyptians

2.Jelly used to be a food that only the rich could afford. It was hard work to make,

exotic fruit was expensive and there were no refrigerators.

3.The Victorians were experts at making complicated jelly moulds. A shape for the

jelly was of a British lion sitting on a plinth.

4.In the past savoury jellies were just as popular as sweet jellies. At Bompas & Parr

we’ve even made zebra and crocodile jelly.

5.Some fruits like pineapple won’t set as jellies as they contain enzymes that break

down the protein bonds. Others like blackberry and strawberry make wonderful jellies.

6.In 1997 the Army’s Logistics Corp helped to make the world’s biggest jelly at

Blackpool Zoo. The jelly was almost one metre tall by seven metres wide and took

about 12 hours to set with a blast chiller.

7.If you eat too much jelly it can be a mild laxative!

8.On March 17, 1993, technicians at St. Jerome hospital in Batavia tested a bowl of

lime jelly with an EEG machine and confirmed the earlier testing by Dr. Adrian Upton

that a bowl of wobbling jelly has brain waves identical to those of adult men and

women.

9.Jelly doesn’t wobble underwater.

(Source:ayahbunda online, http://www.ifr.ac.uk/jellyvision/jellyfacts.html, lainnya)

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