Jelly, jam, preserves, what’s the difference? You can use them all as a spread or cook with them. Home chefs in the know, will appreciate this jelly primer in differentiating some of our favorite jars of jam:

Jelly – should be clear and clean, void of any seeds or fruit chunks

Jam – made of crushed fruit pulp

Preserves – large fruit chunks suspended in a jelly or jam

More Jelly factoids from

“In the U.S., approximately 1 billion pounds of fruit spreads are produced annually. Per capita consumption is approximately 4.4 pounds per year. The market for preserve products has been stable for more than 20 years, following significant growth in the years following World War II.

“While jams and jellies come in dozens of flavors and varieties, from the standard grape jelly to the more exotic chocolate jam, nine flavors account for more than 80 percent of total U.S. production. The most popular are grape jelly and strawberry jam.” (


Street food is an age-old concept that is represented in every culture in the world. But only in the last five years has the food truck culture blossomed to it’s full potential in the United States. Gourmet chefs conducting business out of food trucks, carts and trailers are making a splash in the culinary scene with their distinct flavor combinations.

TRAILER FOODS is on a mission to provide you with unique flavors from the top food trucks in the U.S.

We work with the individual food truck owners to replicate the recipes you would get on their menus. On our blog, we will be posting the original use of the jellies alongside some creative ways for you to incorporate them into your home cooking. For example, the Japa Jam from the ‘Peached Tortilla’ is used on their Japanese Burger. But at home, you might play with it in your grilled cheese sandwich, meatloaf sliders or Bolognese sauce. The Cherry Fig Jelly from ‘Hey! You Gonna Eat or What’ was originally used as a dipping sauce in their Shiner Beer Battered Monte Cristo but at home we use it in a cherry cranberry...