Curious about what exactly is jam and how it differs from jelly, conserves, and marmalade? Master preserver Allison Carroll Duffy explains it all for you.
Adapted from Preserving with Pomona’s Pectin by Allison Carroll Duffy
What is jam made of?
For all its varied and sometimes complex flavors, jam is actually a very simple food, containing only four primary components: fruit (or occasionally flowers, herbs, or vegetables), acid, pectin, and sweetener.
There are actually several different types of jelled products, however, and jam is just one of them, so let’s get technical for a moment!
What’s the difference between jams, jellies, preserves, conserves, and marmalades?
Jams, jellies, preserves, conserves, and marmalades are the five different types of jelled products—and they each have their own, unique characteristics.
Jams
Jam is mashed fruit that has been jelled. It can come in various consistencies, from smooth to chunky, depending on the size and type of fruit pieces.
Jellies
Jelly is the jelled juice of the fruit, so it’s relatively clear and contains no chunks.
Preserves
Preserves are similar to jams. In a preserve, the fruit remains more whole; small berries or cherries are left as is, and larger fruits, such as apples or peaches, are cut into uniform chunks.
Conserves
Conserves are also a lot like jams, but in addition to the primary fruit, they usually contain other ingredients such as nuts or dried fruit.
Marmalades
Marmalades are typically made with chopped citrus fruits and usually include some of the sliced citrus peel.
What is pectin and what does it do?
Pectin is a naturally occurring substance found in varying degrees in fruit. Its sole purpose in a jam recipe is to cause the fruit to jell. Apples and citrus fruits have quite a lot of pectin, concentrated in the peel, while other fruits, such as strawberries, have very little.
Originally, jams and jellies were made without adding extra pectin, relying only on the naturally occurring pectin in fruit for the jell. When pectin became commercially available, people had the option to make jam with added pectin, simplifying the jam-making process.
However, this traditional type of pectin (whether found naturally in the fruit, homemade from apples or citrus, or purchased from the grocery or hardware store) can create a jell only when working in conjunction with a large quantity of sugar and the correct amount of acid. Traditional pectins that you purchase at the store may also contain dextrose (a sugar additive) and sometimes preservatives.
Jams and Preserves FAQs
Canned jams are processed in jars in a hot water bath so that they will be shelf stable at room temperature for a long period of time. They are often made in large batches. Refrigerator jams are usually made in small batches and must be refrigerated and consumed within a few weeks.
You can reduce the amount of sugar in your jam without any safety concerns, however, using less sugar can impact the quality of the jam and its ability to thicken and set up. If you reduce the amount of sugar in your jam, you may need to add a low-sugar pectin.
There are a few methods you can use for testing if a jam is ready. The quickest is to scrape a wooden spoon across the bottom of your pot. If a line of separation stays visible for a few seconds, your jam is likely ready.
For a more specific test, you can measure the temperature on an instant-read thermometer. Jam typically sets at 220°F (104°C).
Lastly, a popular method for testing is to put a few small white plates in the freezer while you’re making your jam. When you think it is set, put a small spoonful on one of the plates. Let it sit for 30 seconds then nudge the jam. If it wrinkles up, it’s ready. If not, continue cooking for a few more minutes and test again with another plate.
Use or add fruits that are naturally high in pectin. Lemons, limes, and apples are naturally high in pectin. One popular method is to place lemon seeds in a cheesecloth pouch and cook it with the jam until it sets.
Originally published July 10, 2022
Allison Carroll Duffy
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