Jam, Jelly, or Marmalade? Here's How to Tell the Difference

At Sweet Spoon, we know that great baking starts with knowing your ingredients. Whether you're slathering something on warm toast or creating the perfect pastry filling, the right fruit preserve makes all the difference.

But what exactly is the difference between jam, jelly, and marmalade? Let’s break it down.

🍓 What Is Jam?

Jam is made by cooking crushed or pureed fruit with sugar and often pectin (a natural gelling agent). Unlike jelly, jam contains both the juice and the pulp, which gives it that rich, fruity flavor and soft, slightly chunky texture.

Key characteristics:

• Made with crushed fruit

• Contains both pulp and juice

• Spreadable with bits of fruit

Common fruits used:

• Strawberries

• Raspberries

• Blueberries

• Peaches

Cooking temp: 217–222°F (103–106°C)

Best for: Spreading on toast, folding into cake layers, or mixing into yogurt.

🍇 What Is Jelly?

Jelly is the smoothest and most refined of the bunch. It’s made from fruit juice—no pulp, no chunks. The juice is strained (usually through cheesecloth), then cooked with sugar and pectin until it sets into a clear, firm gel.

Key characteristics:

• Made from fruit juice only

• No pulp or fruit pieces

• Firm and glossy

Common fruits used:

• Grapes

• Apples

• Cranberries

Cooking temp: 220°F (104°C)

Best for: PB&Js, glazing desserts, or elegant cheese boards.

🍊 What Is Marmalade?

Marmalade is in a class of its own. It’s a citrus-based preserve made with both the juice and the peel. That’s where it gets its distinctive sweet, tangy, and slightly bitter flavour.

Key characteristics:

• Made with citrus juice and peel

• Slivers of softened peel in a gel

• Slightly bitter edge

Common fruits used:

• Seville oranges

• Lemons

• Grapefruits

• Limes

Cooking temp: 217–221°F (103–105°C)

Best for: Toast, scones, or as a glaze for meats like duck, pork, or ham.