A lot of world ask me why we use “conserve” to explain our jams rather of simply “jam” or “preserve”. There room a most misnomers about what a jam or maintain is. There is what us all think of together jams, preserves, marmalades etc. And also there space legal “standards the identity” and as in this case, they carry out not always coincide.

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The Food and Drug Administration’s standards of identity have remained in place because 1940. According to title 21 the the code of federal Regulations section 150 a “jam or preserve” must have a minimum of 45 to 47 components fruit ingredient, through weight, be included to each 55 parts, by weight, of street or other sweeteners. The fruit and sweetener mixture, along with other optional ingredients, must be concentrated to accomplish 65% dissolve solids (brix). Frog hole Farm conserves only have about 20% added sugar and also usually brix in 45-46 range and we want to keep it that way.

So, this left us with only one option; call it a “spread”. We didn’t really favor “spread”, since it sounds fairly unappetizing. So, a friend said that we speak to it a "conserve" due to the fact that of the large chunks that fruit that was much more like a conserve than a jam or maintain anyway. In stimulate to it is in compliant v the FDA’s labeling laws and standard the identity, us still essential to have the word “spread” top top the brand so, as little as we could, we put “a spreadable fruit” under the product"s name. This may be an ext euphonious but not really accurate; ours conserves are so chunky that many of them are anything however spreadable. Still, we have to comply through the FDA’s antiquated laws whereby it concerns food.

Conserve is a small confusing as well. For those the do understand what a conserve is, and also there aren’t many, they commonly associate it through a mixture that fruits and also often dried fruit and nuts, not unlike chutney however without the acid (vinegar). Over there is no yes, really “standard that identity” because that a conserve; its definition has to be molded through canning background and traditions. Definitions may vary from nation to nation and region to region.

The following is an excerpt native the “Art of Preserving” a book that ns co-authored listing the surname with commonly accepted descriptions.


Jam: Chopped or crushed/mashed fruit cooked with sugar until wanted jell allude or set. Set varies depending on personal preference and pectin contents of fruit. A "Jam" might or might not have included pectin. Generally used for accompaniment come breakfast pastries or breads but can also be provided for savory sauces. The finest jams v the best collection are ones made with tool to high natural pectin. Preserve: entirety or entirety pieces of cooking fruit suspended in a soft jelly or syrup. May include spices, wine or spirits and also can be provided for both savory and also sweet dishes. The fruits that loan themselves best to preserves space ones that have little natural pectin or are finest preserved whole due to time spend processing, pitting cherries etc. Jelly: clear gelled fruit juice with included sugar and acid if needed. A perfect jelly must be clear not cloudy, jiggle when touched however not be hard or rubbery. Sometimes leaves or flowers have the right to be included to jellies for appearances yet by an interpretation jellies carry out not have any type of pieces that fruit in them. Marmalade: Chopped, pureed or sliced citrus cooked through sugar. Ideally, marmalade should have the right proportion of soft jelly native the juice to soft pieces of cooking peel exposed in it. The Marmalade have the right to have one or it is in a combination of various citrus. Conserve: generally a combination of 2 or much more fruits, frequently with dried fruit and also nuts, cooked through sugar. Conserves are usually have chunky texture and also are served regularly with cheeses and also meats. Butter: Pureed fruit cooked gradually with little sugar until all fluid evaporated and also mixture i do not care dark.

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Were it not for the sugar necessity we would contact our conserves "jam." When we very first started make jam, us tasted every little thing on the market. Many commercial jams are ridiculously sweet. I believe this is because they room using fruit that has actually no flavor and also sugar is, after all, the finest preservative; these jars last a life time in the refrigerator. Ours, however, execute not have the longevity that those jams enjoy due to the fact that of the decreased sugar. This is why we went native a 12oz jar originally to our current 7.75 oz jar; we hope that you will end up it prior to spoilage is one issue and that is usually the case. How conveniently it starts to show signs of spoilage relies on her refrigerator and where it put in it, the colder, the better.


But, whatever you pick to call it, you deserve to rest assured that we have tried to make it as full of fruit flavor and as low in sugar as we might without compromising that is shelf life. That all around the fruit and we’re making use of the ideal fruit there is!