Jelly, jam and preserves are all made
from fruit mixed with sugar and pectin. The difference between them
comes in the form that the fruit takes. Pectin is an indigestible
carbohydrate. It is found in the cell walls of most fruit. When
heated with sugar in water, it gels, giving jam, jelly, and
preserves their thickness.
Jam is a thick mixture of pulp or crushed fruit, pectin, and
sugar that is boiled gently and quickly until the fruit is soft and
has an organic shape. It spreads easily and can form a blob. In
addition to being a spread, jams are also good for fillings. Jam
tastes much like the original fresh fruit.
Jelly is made from sugar, pectin, acid, and fruit juice and
is a clear spread that is firm enough to hold its shape. Jellies can
also be made from ingredients other than fruit, such as herbs, tea,
wine, liqueurs, flowers, and vegetables. Unlike a jam's fresh flavor
of the original fruit, a jelly's flavor is that of the fruit after
several hours of cooking.
Marmalade is a spread made from the peel and pulp of fruit.
Marmalade is cooked for a long time, has no pectin, and is used as
spreads and glazes. It is a balanced combination of clear jelly with
pieces of fruit suspended in it. This fruit may or may not be
citrus. Marmalade, like jelly, does not taste of fresh fruit, though
the pieces of whole fruit maintain much of the original brightness
of flavor.
Preserves are spreads that have chunks of fruit in a syrup or
jam. It is a broad category that includes jam, jelly, and marmalade,
as well as pickles, chutneys, and any other canned food. Basically,
food which lasts longer than it would on its own is considered a
preserve.
Fruit butter is a smooth and creamy spread that is created by
slow-cooking fruit and sugar until it reaches the right consistency.
These types of spreads are sometimes translucent and often opaque.
Fruit butters are best used as a spread or filling. It is a variety
of jelly and is whipped or cooked down until it becomes extremely
thick
Conserves are basically a jam, made with dried fruits and
nuts and cooked. They have a very thick and chunky texture.
Conserves work very well as a spread and as a condiment for meats
and cheeses.
According to the US Food and Drug Administration, jam and preserves
are considered the same thing. Generally a fruit spread is a
preserve if the fruit chunks are somewhat large and it is called a
jam if the chunks are relatively small and mashed.
Jams and jellies are sweeter and have about half the calories of
butter or margarine and unlike butter and margarine, contain zero
fat.