Jams, Jellies and Marmalades Article - Allrecipes.com
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Jams, Jellies & Marmalades

Oh Yeah, We're Jammin'

First developed as a clever way to preserve fruit, jams, jellies and marmalades are all subtle variations on the same sweet theme.

Three of a Kind

Jellies, jams and marmalades are all made by a similar process that transforms cooked fruit into a gel. With jelly, however, the cooked fruit is strained and only the juice is allowed to set. Marmalades typically refer to preserves made from citrus fruits.

Balancing Act

Getting preserves to set properly is a tricky balancing act involving sugars, acids and gel-inducing pectin. All three substances exist naturally in fruit, but for the mixture to set properly, each must be in proper balance. Sugar and sometimes pectin are added to entice a proper set.

Private Preserve

Jam making first emerged in the Middle East as a method of preserving fruit. Crusaders carried jams westward to Europe. But because sugar was expensive, fruit preserves remained the private reserve of the wealthy for centuries.

Comments
Jan. 5, 2010 5:50 am
Could this article be expanded? I'd love to know what the difference is between them. I mean, is jelly made with juice or what? And how come there is grape jelly AND grape jam.. what's the difference?
 
WiscMom 
Jan. 6, 2010 5:47 am
I've made all kinds of jams and jellies- jelly is using just the juice of the fruit and jam has the actual fruit pieces in it.
 
cookielady 
Apr. 11, 2010 7:20 pm
im looking for a tomato preserve recipe my grandmother nere wrote any of her recipes down loved it want to make it for my grandchildren
 
jen 
Aug. 19, 2010 5:22 am
What does "sheeting" look like when making grape jelly? I either boiled too long or not long enough.
 
mcleodandsons 
Aug. 23, 2010 10:15 am
Have a Cherry Tree, dark red cherries that are VERY Bitter. Smell very good cooking down but NEED good receipe. Jelly turns out bitter even after LOTS of sugar!!
 
herman 
Sep. 25, 2010 6:42 am
can any spreaD BE MADE WITH GRAPEFRUIT
 
daiseyk828 
Dec. 6, 2010 4:30 pm
daisey k28@hotmail.com
 
daiseyk828 
Dec. 6, 2010 4:31 pm
I tpyed my email wrong sorry.
 
daiseyk828 
Dec. 6, 2010 4:32 pm
daiseyk28@hotmail.com
 
Barbie9 
Jan. 26, 2012 4:40 pm
many recipies call for jam or preserves for different bars, is jelly to runny to use ? my husband doesn't like seeds, gets into his teeth. how are preserves made ? what's the difference to jam ?
 
tash 
May 11, 2012 12:22 pm
Jelly is made with just the juice. Jam is made from crushed fruit (easier to make then jelly). Jam can have the seeds removed, it's up to the maker if they want to spend time removing seeds or not. Also depends on the fruit. Apple jam, or stone fruits (peaches, plums, etc) will not have seeds. Preserves are the same as jam, but with bigger chunks of fruit and the gel isn't as firm. Marmalades are jelly/jam/preserves for citrus. Conserves are basically jam or preserves with nuts or dried fruit chunks it it. Chutney is like spicy preserves.
 
May 28, 2012 8:09 am
Does anybody know of a good cookbook devoted to jams, jellies, preserves, and conserves? I like Allrecipes, but when canning I prefer to be able to read from a book. Thanks.
 
katieskitchen 
Jun. 7, 2012 8:06 pm
i don't know of any specific books but look online....Fanny Farmers old book from the late1800's is great, before convenience foods and machines!I have my Mom's recipes from the 40's and 50's when she made everything from scratch...jams, jellies, pickles, relish etc etc and would be happy to share them with whoever wants to get back to simple (but labour intensive) canning recipes. I grew up on the Canadian Prairies in the 50's and we didn't have much money, Mom canned everything! Great food from all available sources
 
By the Pond 
Jun. 12, 2012 6:05 pm
Bernardin has a great jam,jelly, pickle relish book. Look it up under Homecanning.com. It's my favorite
 
Melissa G 
Jul. 25, 2012 9:27 am
I'm having trouble getting my jelly to set...am I not cooking it long enough? I measured pretty much as exactly as I could...I even re-cooked it... Can I cook it again?
 
Melissa G 
Jul. 25, 2012 9:31 am
katieskitchen Jun. 7, 2012 8:06 pm i don't know of any specific books but look online....Fanny Farmers old book from the late1800's is great, before convenience foods and machines!I have my Mom's recipes from the 40's and 50's when she made everything from scratch...jams, jellies, pickles, relish etc etc and would be happy to share them with whoever wants to get back to simple (but labour intensive) canning recipes. I grew up on the Canadian Prairies in the 50's and we didn't have much money, Mom canned everything! Great food from all available sources I would be interested...how do I reach you? Or you could reach me...my email is msboudica@yahoo.com
 
Aug. 10, 2012 10:54 am
@ tash my go-to cookbooks have been the Sunset Magazine paperback cookbooks. Lane Publishing. One was Home Canning & PReserving. Ortho also put out a similar book - I found mine at of all places - Lowe's. Also, Canning & Preserving for Dummies. All have the basics, some reinventing of the wheel recipes and excellent advice for the experiment that goes wrong.
 
shelter 
Sep. 5, 2012 1:02 am
Can someone pliz send me a recipe for marmalade jam using lemons, got lots of them cant watch them go to waste, at least jam keeps for a long time
 
Pix F. 
Dec. 9, 2012 12:15 pm
@magic carpet rider - basic canning book is The Ball Blue Book, published by Alltrista corp & Ball Canning. It's a large magazine format. I use my own spices, sugar levels (within reason), etc., with Ball's recipes as starting points, to create the flavors my family prefers. Check your state Ag college extension service for local recipes & safety issues-most have websites these days. :)
 
Suki 
Oct. 1, 2013 7:38 am
I need a diabetic orange marmalade recipe. Please help me out, can not seem to find one> Thank you for your assistance. Sue
 
Jan. 14, 2014 11:10 pm
There is no marmalade in this list. I was hoping to make some lemon and orange marmalade.
 
ReDona 
Feb. 10, 2014 10:46 am
I'm also looking, specifically, for orange marmalade recipes. Thank you, Pix F. for providing information about marmalade recipe sources. I would not have thought about going to my state AG extension service. The Ball Canning company also make sense as a source.
 
 
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