From tried and true favorites like strawberry and grape, to esoteric combinations like blueberry lemon or cherry habanero, Tam Jacoway has a jam, jelly, marmalade or fruit butter for just about any ...

Dijon mustard, with its sharp, distinct taste, pairs well with creamy cheese and sweet marmalade. For extra spice, consider incorporating a bit of pepper jelly.

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 ...

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.

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.

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.

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 ...