The Difference Between Jam, Jelly, and Other Fruit Preserves (2024)

We love jam and jelly on toast, in a sandwich, stuffed in French toast or doughnut holes, layered in a cake, or spread atop a tart or crostata. But when you're in the grocery store staring down a shelf full of all kinds of fruit in jars, you might feel a bit confused about the difference between jam, jelly, marmalade, and other preserves. Or if you're stocking up on canning equipment and want to start making your own, the differences can be confusing. While all of these preserves are made with fruit, pectin (either naturally occurring or added), and sugar, there are a few things that set them apart. Here's the difference between jam, jelly, and all the other fruit spreads on the shelf.

What is jam?

Jam is made from fruit, sugar, pectin, and acid (such as lemon or other fruit juice). Most often, the fruit used to make jam is chopped or crushed and then slowly cooked with sugar until it thickens. Jam is regulated by the FDA; it must come from a single fruit and contain at least 45% fruit and 55% sugar.

What is jelly?

While jam uses the whole fruit, jelly calls for just the essence — the fruit juice. Jelly has no seeds or fruit pulp in it, and is completely smooth in texture. When jelly is made, the fruit is crushed to extract the juice, which is then strained to keep all the pulp and seeds out. The strained juice is boiled with sugar to release the natural pectin; more is added if necessary, along with a little acidity if needed to balance the sweetness. As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads). Jelly somewhat clear, with a firmer texture than most other fruit preserves. Spooned from a jar, jelly will hold its shape until spread.

What is marmalade?

Filled with pieces of citrus peel suspended in jelly, marmalade is sweet, sour, thick, and even a bit chewy when you get a big piece of orange, lemon, or grapefruit rind. Unlike most fruit preserves, marmalade does not require added pectin, as it is naturally occurring in the citrus rinds. Like jam, marmalade must contain 65 percent soluble solids.

What are conserves?

While jam must come from one type of fruit to have that legal designation, conserves can be made with an additional berry or stone fruit in the mix. Jams that include pieces of nuts, coconut, or raisins are called conserves.

What is fruit butter?

Fruit butters are rich fruit spreads made by cooking puréed fruit pulp with sugar until the mixture thickens. Fruit butters have a rich, almost roasted flavor and dense texture; they are often made with apples and pears, which are naturally high in pectin.

What is chutney?

Chutneys are the most savory of fruit preserves, containing less sugar than most other preservers and often including spices and enough vinegar or other acid to make them tangy. For these reasons, chutneys are popular in Indian cooking. In other cuisines, fruit chutneys made with cranberries, pineapple, or apples are served with roast meats.

What is a compote?

A fruit compote is features whole fruit or large chunks or fruit briefly cooked and often seasoned with spices like star anise, ginger or cinnamon.