Jam, Jelly, Marmalade, Preserves and More

Ah, canning, the art of making even the most volatile fruit last for years.

Back in the olden times, everybody knew how to can and was canning whenever fruit was in season. But, now-a-days, thanks to modern conveniences like “the grocery store,” people have all but forgotten how to properly can foods. They can’t even recognize the difference between a jam and a jelly!

OK, I will be honest, I had to research what the difference was. But I found that the differences between many of the types of preserved fruit is relatively minor.

It is important to note that there may be different names used in different regions. But, the chart and infographic will give you a general idea of the various types.

Uses For Jams and Other Preserves

Jams, jellies and other preserves do not need to just be used on toast and bagels. Consider using them in other creative ways. It actually can save you money by replacing expensive sauces:

Filling or topping for crepes, pancakes, and waffles
Topping for cakes and tartes
Top muffin batter with a dollop before baking
Create a glaze for pork or chicken
Add to homemade salad dressing
Add to yogurt
Add to oatmeal
Add to BBQ sauce
Add to milkshakes, smoothies or tea
Use in cookie and square recipes
Top custard and ice cream

As you can see, there are many ways to incorporate jams and other preserves into your every day cooking. Do you have creative ways to incorporate them?

Product	Spread Consistency	Fruit Size	Other Additives
Jam	Thick and liquid.	Relatively small, the fruit is chopped or crushed.	Sugar is added for both flavour and as a preservative.
Jelly	A thick gel that holds it shape, but can be easily spread.	The fruit is strained, so it contains only the fruit juice.	Sugar and pectin for both flavour and as preservatives.
Marmalade	Similar to jelly.	Usually contains only fruit pulp and rind, the only solid is the rind.	Contains added sugar, but often no added pectin.
Preserves	A soft smooth spread.	Contains either whole small fruits (like berries), or chunks of larger fruit (like apples)	Sugar and pectin for both flavour and as preservatives.
Conserves	Chunky and thick.	Contains dried fruit and nuts, as opposed to other products.	Often has added spices and liquor.
Chutney	Similar to jam.	Contains crushed or chopped fruits and vegetables.	Usually has vinegar and spices, in addition to sugars.
Fruit Butter	Thick, but very smooth.	The fruit is pureed, so there are no whole chunks of fruit.	Often does not contain as much sugar, so they usually don’t last as long. There is no butter added.
Confit	Whole chunks of fruit.	The fruit is left whole.	Also known as candied fruit, as they are preserved in pure sugar.
Curd	Smooth and creamy spread.	Only the fruit juice is used.	Beaten egg yolks, sugar, fruit juice and zest are cooked until smooth.