Product Review: Jams & Jellies

When making the menu item for today (Streusel Bars), I came across a common problem among many of the recipes for them...Jams, Jellies, Preserves, and Fruit Spreads. Most often in recipes for streusel bars there is one of these items and they always are scant in proportion to the crust and often leathery and flavorless by the time the crust is fully cooked.

To determine which is best for a streusel bar, knowing the differences between jams, jellies, etc. is key. In todays supermarkets, fruit spreads are common and have most often completely replaced jellies. Fruit spreads are made with juice concentrates, usually pear and white grape, which are overly sweet and lack strong proper flavor profiles for the fruit you are desiring, whether it be apple, raspberry, or cherry.

The best option for streusel bars is a jam or preserve. The differences between the two are minor. Preserves usually imply there is a presence of large fruit pieces while jams have a more smooth and uniform consistency.

If baking streusel bars for children, there are seedless versions of jams/preserves however they often leave an artificial/processed flavor profile.

The best pick for streusel bars based upon complimenting flavor and affordability is Smuckers Preserves. The clean, classic flavor profile compliments not only streusel bars but a nice slice of toast!

*References: Special thanks to Garth Clingingmith and Smuckers.com