Jams, Jellies, and Marmalades


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I think it’s happened to us all, when more or less you have an idea of what something means, but not like 100%. For me that was the world of preserves – jams, jellies, and marmalades (amongst other things). Things that I really love, and since I was all obsessed with getting this Victorian Sandwich just right, I decided to look into it some more.

For this blog entry, I have been going back and forth, about whether or not I should write my own description of the difference between jams, jellies, and marmalade but ultimately, I decided why in the world should I try and come up with a slightly different version, when I think someone else did a perfectly great job of simply describing and explaining the difference….

So here it it, the difference between Jam, Jelly and Marmalade according to bluechairfriut.com.

“Jam is perhaps the most well known fruit-based preserve. Jam appears very rustic: a squishy, somewhat homogenous spread where the original fruit is included and remains at least partially intact, even if it does look a bit different from the original fresh fruit. It is frequently possible to identify the original fruit just by looking at a jam. At its best, jam tastes much like the original fresh fruit.

Jelly is a cooked fruit juice that has set, with no actual pieces of fruit in it. At its best, it should be clear and free of any residual fruit particles, appearing almost translucent. The set should be firm but not gummy. It is difficult to tell merely by looking at a jelly what its constitutive fruit is. Unlike a jam, which capitalizes on the fresh flavor of the original fruit, a jelly’s flavor is that of the fruit after several hours of cooking.

Marmalade is a balanced combination of clear jelly with pieces of fruit suspended in it. This fruit may or may not be citrus. Marmalades can be truly exquisite, their balance of translucent jelly and opaque fruit pieces creating a beautiful look reminiscent of a stained glass window. Some marmalades, however, such as those made from Seville oranges, can tend to be much darker and so densely set that they become opaque. Marmalade, like jelly, does not taste of fresh fruit, though the pieces of whole fruit should maintain much of the original brightness of flavor.”

Source: http://bluechairfruit.com/2011/02/14/is-it-jam-or-jelly-or-preserves-or-marmalade/

PS. For the record, I’ve never tried any of their products, I have no idea if they are good or not.

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