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Is That a Jelly, a Jam, a Preserve, or a Marmalade?

By Fine Cooking editors Fine Cooking Issue 51
Photos: Scott Phillips
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Many people toss around these terms rather loosely—too loosely, some preserving purists might say. Here’s how to distinguish the various types. 

Jellies are clear fruit juices that have been gelled into a shimmering, translucent solid that holds its shape but is still spreadable.
Jams are made from crushed or chopped fruit (some people use puréed fruit) and are often less firm than jellies.
Preserves contain whole fruit or large pieces of fruit suspended in a firm-jelly or a less gelled fruit syrup.
Marmalades are jellies that contain pieces of citrus fruit suspended evenly throughout.

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