Differences between Jam and Preserves

Jam vs. Preserves

Jam and preserves are categories of fruit spreads made by cooking fruit with sugar. While the terms are sometimes used interchangeably, their primary distinctions relate to the form of the fruit used in the final product. Jam is typically made from crushed, chopped, or puréed fruit, whereas preserves are made from whole fruit or large pieces of fruit suspended in syrup or their own juices. The texture of jam is generally thick but spreadable, with a consistency where the fruit pieces have been broken down during the cooking process. Preserves have a chunkier texture due to the larger pieces or whole fruits. The liquid portion of preserves is often a thick, slightly jellied syrup. Preparation for both involves cooking fruit with sugar and often pectin, a substance that helps the mixture gel. Jams require a longer cooking time to break down the fruit into a finer consistency. In the United States, the Food and Drug Administration (FDA) provides a standard of identity for both, stipulating that products labeled as "jam" or "preserves" must contain a certain ratio of fruit to sugar. The terms are considered interchangeable under these regulations.

Comparison Table

Category	Jam	Preserves
Fruit Form	Made from crushed, ground, or puréed fruit.	Made from whole fruits or large pieces of fruit.
Texture	Thick, spreadable, and relatively uniform, though it contains fruit pulp.	Chunky, with whole or large pieces of fruit in a thick syrup.
Consistency	| Fruit pieces are suspended in a clear, thick, or slightly jellied syrup.
Preparation	Fruit is cooked until soft and broken down.	Fruit is cooked but intended to remain in large pieces or whole.
FDA Definition (U.S.)	Regulated term; interchangeable with preserves. Must meet specific fruit-to-sugar ratios.	Regulated term; interchangeable with jam. Must meet specific fruit-to-sugar ratios.

Venn diagram comparing Differences between Jam and Preserves

See also

• Fruit preservation
• Jelly
• Marmalade