Jams, jellies, preserves, and marmalades can be nutrient-rich due to their high fruit content. Eating fruit jams can help boost the heart’s health by providing a range of vitamins, minerals, antioxidants, and fiber. Nutrient-rich jams can also reduce the risk of stroke, heart attack, and all other potential cardiovascular diseases.

The difference between jam, jelly, preserves, compote, fruit spread, chutney & marmalade is how much of the fruit is used in the final product. Jam, jelly, preserves, marmalade, compote, and chutney are all made from a combination n of fruit or berries, sugar, and heat. The jammy consistency is created from the pectin. Pectin is a natural fiber found in fruits that causes the mixture to firm up.

• Jelly: fruit juice + sugar
• Jam: chopped or pureed fruit + sugar
• Chutney: chopped or pureed fruit + sugar + vinegar + spices
• Preserves: whole fruit or fruit chunks + sugar
• Marmalade: whole citrus (either chopped or left intact) + sugar
• Compote: whole fruit or fruit chunks + sugar (but usually eaten immediately, not preserved)

Jam jars and lids are recycled as long as it’s placed in the recycling bin separately.

As long as the jar lid seal is still intact the jar should be airtight.

Jam and jelly are almost always gluten-free. However, some store-bought brands can risk cross-contamination with gluten. Try one of our delicious jam recipes to ensure your jams are gluten-free.

The main ingredients in jams are plant-based, usually fruit, sweetener, and lemon juice. While most supermarket jams are vegan a small number of brands use gelling agents, like gelatin, to solidify the ingredients. Gelatin is made from animal products.

1. Add 2 cups of prepared fruit to a large mixing bowl.
2. Add the sugar and mix well.
3. Let the mixture stand for 20 minutes, stirring occasionally.
4. Blend to desired consistency.
5. Transfer mixture to jars and allow to cool.
6. Refrigerate up to 4 weeks or freeze up to 6 months. Thaw in the refrigerator.

Homemade jam lasts for 4 weeks, or one month, in the refrigerator and 6 months in the freezer.

Pressure-sealed jars of homemade preserves can be stored at room temperature. Once the jam or jelly is opened, however, it is best to refrigerate them. 

Traditional jam is cooked, and simmered in a saucepan with sugar and lemon juice or pectin. While freezer jam is not cooked.

1. Crush 2 cups of fruit with a fork or potato masher and add to a bowl
2. Add the 4 cups of sugar and stir well for 1 minute.
3. Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well one minute.
4. Allow the freezer jam mixture to sit for 2 hours, stirring every 30 minutes. Take a taste to make sure the sugar is dissolved. If the mixture is grainy, stir for another minute or two until the sugar is well dissolved. Whe the mixture is ready the sugar will be dissolve and the jam will deepen in color.
5. Combine the liquid pectin and lemon juice in a small bowl. Add to jam mixture; stir for 3 minutes.
6. Fill containers with ½ inch remaining on top, the mixture will expand in the freezer.
7. Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
8. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.

Jam can be thickened using a cornstarch slurry. Mix cornstarch and water, then add to the jam and bring to a boil. The jam will thicken almost instantly. Remember cornstarch as a thickening agent is will make jam cloudy or milky-looking.

Lemon juice or cornstarch can be used to thicken jam instead of pectin.

If a recipe calls for 4 cups sugar, use 2 cups honey, a 2:1 ratio. Cook the jam slightly longer than the time stated in the recipe when using honey.

Granulated white sugar is usually used in homemade jellied fruit products. Sweeteners such as brown sugar, sorghum, and molasses are not recommended since their flavor overpowers the fruit flavor and their sweetness varies. However, used in a more savory jam like bacon, onion, or carrot cake jam brown sugar may add some complexity to the flavor.

Allow jam 24-48 hours to set. If it still hasn’t set, you may want to consider re-simmering the jam to cook off additional moisture.

Yes, jam can be frozen for up to 6 months.

Yes, jam can be made from frozen fruit or berries. However, you may need to simmer the jam for longer to avoid a watery result.

Yes, you can bring jam on a plane. Jam can be carried on if less than 3 oz, any larger should be put in checked luggage.