Chilean Jams & Jellies - Pilar's Chilean Food & Garden

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Jams and Jelly have been part of Chilean cuisine since the introduction of sugar—the perfect way to preserve the bounty of fruits.

Why are jams in the USA so different from traditional jams in Chile?

The Chilean method of making homemade jam, influenced by European traditions, tends to rely on natural pectin from the fruit itself rather than commercial additives.

This results in longer cooking times, as the jam thickens naturally through reduction, and special care is taken when skimming to get a clear juice. Chilean homemade jams, or Mermeladas Caseras, also use less sugar, allowing the fruit’s natural flavor to shine through.

Many Chilean home cooks prefer a more artisanal approach, often leaving pieces of fruit in the jam for added texture. This method, inherited from European culinary traditions—mainly Spanish and French—values depth of flavor and a more rustic, homemade feel.

Additionally, traditional Chilean methods often involve macerating the fruit overnight with sugar to enhance its natural juices before cooking, a technique borrowed from European influences but adapted to local ingredients and preferences.

Another key difference is the emphasis on locally available fruits in Chilean jam-making. While American homemade jams often focus on staple berries like strawberries, raspberries, and blueberries, Chilean jams incorporate a wide variety of native and introduced fruits such as quince (membrillo), maqui berries, and even figs.

Homemade jam-making in the U.S. typically emphasizes creating a smooth, spreadable consistency, in contrast with Chilean jams, which are runnier. The fruit is still whole, for example, in the case of blackberry or big chunks or halves of apricots.

In Chile, fruits are cheap, abundant, and of high quality: Apricots, peaches, and berries are everywhere in summer.