Jam We don’t like to play favorites, but we really like jam. It’s the chunkier version of jelly, with more pieces of actual fruit in it and a slightly looser, spoonable texture.

Plus, where 'marmalade' fits in.What Is Jelly? Jelly is cooked similarly to jam, except it doesn't contain any of the fruit pieces at all. It gets its fruit flavoring from only the juice. This is ...

Marmalade is also in that family, and so is compote, but in a cousin-twice-removed kind of way. We've broken it all down for you below, the way fruit breaks down to make delicious, delicious jam.

Jam is spoonable yet spreadable, and is usually looser, chunkier, and less sweet than jelly. To qualify as a jam, according to the FDA, a recipe must be made with a single fruit or an approved ...

Working out of the spacious kitchen in her west Loveland home, Jacoway produces nearly 60 varieties of jam, jelly, marmalade or fruit butter, which she then sells under the name Tams Jams at local ...

Jam and jelly aren't the same thing, though they're equally delicious. Here's how to tell the two apart to make sure you'll get the perfect morning toast.

In our book, a great cocktail needs a little sweet and a little citrus. All four of these recipes fill that requirement, and we love it when the jam or marmalade does double duty.

In “Blue Chair Cooks With Jam & Marmalade,” Saunders offers 150 recipes broken down by time of day — morning, afternoon, evening. They range from familiar dishes like a classic jelly roll or ...

Jams are cooked until the pieces of fruit are soft and almost lose their shape. It should be firm but spreadable; jams do not hold the shape of the jar.