Types of Preserves

Jam is a chunky preservation in which irregular pieces of fruit are cooked in their own juices. This is the most common and simplest form of preserves, in which the fruit preparation involves removing pits and stems (and occasionally peeling) and coarse chopping. Jelly is a clear version of jam. After a brief simmering, the fruit is strained and the juice is processed as for jam. Preserves are a coarse jam, sometimes mixed with other fruits and spices.

Marmalade was historically a simple jam or jelly, and it became associated with orange and lemon rinds in England before 1700. Thinly sliced rinds sometimes were set with sugar overnight to draw the juice and then cooked until translucent. Early orange marmalades used flavorful but bitter Seville oranges, which may have been presoaked or parboiled to reduce bitterness. Early American marmalades sometimes included sliced pumpkin or American citron (a watermelon variety).