Our customers often ask the difference between jam,
jelly and preserves.
The difference between these spreads is largely one of consistency.
Jam is made from crushed or chopped fruit cooked with sugar, and often pectin and lemon juice. It has a
smooth texture, often with fruit pulp, but does not contain chunks of the actual fruit. Preserves are
fruit cooked with sugar to the point where large chunks of the fruit, or the whole fruit, as in the case with
berries, are suspended in the syrupy base. The texture of the preserves is chunky. Jelly is clear and
bright, and is usually made by cooking the juice of the fruit with sugar and pectin as a jelling agent and lemon
juice as an acid to maintain a consistent texture.