Fruit jam, conserve, preserve, jelly and marmalade. All of which are slapped generously onto toasted bread or freshly baked scones. Are they the same? Or not?

Fruit jam, also known as conserve or preserve, is made with crushed or small pieces of fruit and shall contain not less than 35% of the fruits from which it is purported to be made.

Fruit jelly is essentially jam, however the solids have been strained out or a fruit jelly can simply be made with juiced fruit.

Marmalade can be made from any combination of peel, pulp and juice of the named citrus fruit and is usually recognisable by the pieces of fruit peel contained in it.

Which is your preferred choice?

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