What’s the Actual Difference Between Jam & Jelly?

Besides being a playful abbreviation of the word “jealous” (just me?), jelly is not the same as jam, which is not the same as preserves, though they’re all in the same family. Marmalade is also in that family, and so is compote, but in a cousin-twice-r…

Besides being a playful abbreviation of the word "jealous" (just me?), jelly is not the same as jam, which is not the same as preserves, though they’re all in the same family. 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.

First things first: All of the above are forms of fruit cooked with sugar, an acid like lemon juice or vinegar, and occasionally pectin. Pectin occurs naturally in fruits, but low-pectin fruits like strawberries and apricots often need a bit of a boost in order to set into the jam-like texture we all love. That’s when powdered stuff comes in handy. Once cooked this way and safely canned, preserves can live on shelves for months, waiting to add the taste of a July plum to a January piece of toast.

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The Absolute Best Way to Make Jam, According to So Many Tests

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a…

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles jam.


Jam is perhaps summer’s greatest spoil, if you, like me, don’t love a pool party and get a stomachache from Mr. Frosty.

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It’s Summer Jam Season—Here’s How to Make the Most of It

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brie…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brien shares her top tips for making summer jams, with a little help from All-Clad’s D3® Stainless 8-Quart Stockpot.


If you ask me, produce—specifically, fruit—is the real star of summer. I wait all year long for ripe peaches and crimson cherries at the farmer’s market, their juice dribbling down my fingers with each bite. I'll buy as many nectarines and plums as I can carry home without bruising any, and I eat blackberries, raspberries, and strawberries by the handful. But what I most look forward to are summer jams.

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How to Make Compote With Any Fruit You Have

Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often.
Today: Transform your season’s harvest into a simple, versa…

Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

Today: Transform your season's harvest into a simple, versatile compote, without fancy canning equipment—and without a recipe.

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