Just about every kind of preserved fruit spread has the same recipe: Take fresh fruit and sugar, cook until it’s thickened and, well, jammy, and seal into a jar. So what’s with all the different names on the labels at the store (or in your recipe book)? We’ll teach you the difference between jam and jelly, plus preserves, conserve and more.
Ready to start jamming? Freezer preserves are a good beginner’s recipe.
According to Liana Krissoff, author of Canning for a New Generation, the differences are pretty simple.
Jam
Jam is a soft, jelled spread which contains crushed or diced fruit. Most jams are made by cooking chopped fruit and sugar until they thicken and the fruit begins to break down. They are easy to spread, since they’re not cooked as firm as jelly. Homemade jam may be downright runny, while store-bought usually contains pectin, a thickener that adds a firmer, more gelled consistency.
Our Favorite Jam Recipes
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Canned Blueberry Jam
Summer doesn't feel complete without at least one berry picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Quick and Easy Strawberry Jam
This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. —Ball Brand and Kerr Brand home canning products
Over-the-Top Cherry Jam
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
Orange Pear Jam
Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.
Peach Raspberry Jam
"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
Plum Anise Jam
Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Strawberry-Kiwi Jam
My family always gives jams and jellies as gifts and everyone appreciates it. Strawberries and kiwi make a wonderful combination. —Kathy Kittell, Lenexa, Kansas
Strawberry Basil Jam
I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Black Grape & Rhubarb Jam
Black grapes happen to be a favorite food of mine, so I combined them with rhubarb from the garden to create this sweet-tart jam. The crystallized ginger and spices add wonderful flavor. The soft-set texture and the bits of the grape skin also make this recipe a little different from other jams.—Barbara Estabrook, Rhinelander, Wisconsin
Strawberry-Thyme Jam
I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
Cherry Rhubarb Jam
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Tuscan Sun-Dried Tomato Jam
This jam has a robust flavor that complements anything it's served with. The taste and texture make it a yummy substitute for tomato paste.—Barbie Miller, Oakdale, Minnesota
Carrot Cake Jam
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
Raspberry Mint Jam
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Apple Pie Jam
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
Pineapple-Rhubarb Jam
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Plum Orange Jam
We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
Fig Jam
I have had a love of figs since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. —Monica Keleher, Methuen, Massachusetts
Homemade Christmas Jam
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
Three-Berry Freezer Jam
Give in to temptation and buy fresh berries in bulk. You’ll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam. —Shannon Becker, Burton, Ohio
Double-Berry Jalapeno Jam
My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York
Cinnamon Blueberry Jam
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
Christmas Jam
I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey
Jelly
Jelly, perhaps the most refined, certainly the fussiest to make, doesn’t include fruit at all. Jelly is fruit juice cooked to a translucent, wiggly gel. To make jelly, one cooks chopped fruit in water until the fruit becomes totally soft and has given up all its juice. The pulp is then carefully strained out and discarded. The juice is cooked with sugar until it gels, usually with pectin, which gives the jelly its solidity.
Try These Gorgeous Jelly Recipes
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Blueberry Jelly
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. —Elaine Soper, Trinity Bay, Newfoundland
Texas Jalapeno Jelly
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra Southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas
Orange Jelly
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family—and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
Honey Lemon Jelly
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. —Ramona Wysong, Barlow, Kentucky
Kickin' Red Pepper Jelly
Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri
Watermelon Jelly
With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. —Taste of Home Test Kitchen
Candy Apple Jelly
With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. —Betsy Porter, Bismarck, North Dakota
Rhubarb Jelly
I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Cider Jelly
For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin
Wild Plum Jelly
I've had this recipe for ages. Each year when the wild plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
Blackberry Apple Jelly
August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! —Liz Endacott, Matsqui, British Columbia
Cran-Raspberry Jam
I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. —Marjilee Booth, Chino Hills, California
Lime Mint Jelly
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
Corncob Jelly
Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.—Marge Hagy, Brewster, Washington
Rosemary Jelly
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio
Violet Jelly
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!— Bernard Bellin, Franklin, Wisconsin
Zucchini Peach Jelly
I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
Champagne Jelly
When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it’s made with just pink champagne, sugar and fruit pectin. —Gail Sheppard, Somerville, Alabama
Pomegranate Jelly
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California
Pomegranate Pepper Jelly
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! —Katherine Metz, Sharpsburg, GA
Holiday Cranberry Jelly
Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon
Preserves
Preserves contain larger chunks—whole small fruit or big pieces of larger fruits—suspended in a thick gelled syrup. While jams are often made with bruised or squashed fruit (it’s getting cooked anyway), preserves can showcase a perfect fruit. If you have some Instagram-worthy spring strawberries, for example, you should consider a preserve. (If you’re not keen on canning, use ’em in a fruit dessert.)
Conserve
A conserve is a preserve, plus nuts or dried fruit. Perhaps one of the most old-fashioned canned goods, conserves are popular homemade holiday gifts. (We’ve got tons of ideas for homemade gifts.)
Marmalade
Marmalades are almost always made with citrus, and contain the rind and pulp of a fruit suspended in jelly. They’re a labor of love to make, requiring both the care of making a clear jelly and the labor of finely slicing citrus peel. (Make sure your hands are moisturized first!)
Fruit Butter
A fruit butter is very thick and smooth, usually because the fruits have been completely blended with the other ingredients. They can be sticky and quite rich.
No matter which type of sweet preserve you make, it’s bound to be absolutely delicious slathered on a warm slice of this homemade bread.
Grandma's Best Canning Recipes Cover Every Sort of Preserve
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Apricot Amaretto Jam
This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois
Black Grape & Rhubarb Jam
Black grapes happen to be a favorite food of mine, so I combined them with rhubarb from the garden to create this sweet-tart jam. The crystallized ginger and spices add wonderful flavor. The soft-set texture and the bits of the grape skin also make this recipe a little different from other jams.—Barbara Estabrook, Rhinelander, Wisconsin
Apple-Walnut Maple Conserve
Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania
Very Berry Spread
Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan
Tomato Lemon Marmalade
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.—Mrs. Helen Witt, Minneapolis, Minnesota
Canned Blueberry Jam
Summer doesn't feel complete without at least one berry picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Raspberry Peach Jam
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta
Lemon Marmalade
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
Plum Orange Jam
We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
Three-Fruit Marmalade
I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. —Lorraine Wright, Grand Forks, British Columbia
Rhubarb Raisin Marmalade
At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
Strawberry-Citrus Marmalade
I love strawberries but had never picked them until my neighbors took me to the local strawberry farm years ago. The next day, I used the motherlode of bright red strawberries to make this wonderful marmalade.—Margaret Hill, Louisville, Kentucky
Cherry Pear Conserve
I use pears harvested from my own trees to make this conserve. I love it combined with cream cheese and spread between two waffles that are topped with pure maple syrup. —Ruth Bolduc, Conway, New Hampshire
Plum Anise Jam
Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
Apple Cinnamon Jelly
I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade—what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! —Nancy Jenkins, Fullerton, California
Plum Conserve
My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. —Ginny Beadle, Spokane, Washington
Chunky Cherry & Peach Preserves
Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Strawberry Marmalade
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
Peach-Blueberry Preserves
As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas
Blackberry Apple Jelly
August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! —Liz Endacott, Matsqui, British Columbia
Honey Lemon Jelly
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. —Ramona Wysong, Barlow, Kentucky
Carrot Cake Jam
For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
Cinnamon Blueberry Jam
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
Over-the-Top Cherry Jam
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
Spiced Pear Jam
A neighbor of mine passed along this favorite recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. —Karen Bockelman, Portland, Oregon
Cran-Raspberry Honey Spread
Honey gives this tangy spread its sweetness. I came up with the recipe way back when our family first took up beekeeping and we had a bumper crop. —J. Fleming, Almonte, Ontario
Pear Preserves
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri
Rhubarb Jelly
I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Tri-Berry Jam
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
Amaretto-Peach Preserves
Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.—Redawna Kalynchuk, Sexsmith, Alberta
Strawberry Basil Jam
I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Apple Pear & Walnut Conserve
Fruit and walnuts pair beautifully in this homemade spread. It’s wonderful on toast, pound cake…even scoops of vanilla ice cream.
Cherry-Raspberry Jam
When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. —Lenora McCulley, Reedsville, Wisconsin
Rhubarb-Orange Marmalade
Rhubarb and orange make a great combination in this versatile marmalade. It’s a perfect glaze for meat or poultry and tasty on toast.—Joan Markytan, Elysian, Minnesota
Christmas Jam
I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey
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The post This Is the Difference Between Jam, Jelly and Other Preserves appeared first on Taste of Home.
Kelsey Rae Dimberg