Like jam, marmalade is made from whole or cut fruit. However, marmalade uses less variety of fruits. It can be helpful to think of marmalade as a specialized type of citrus preserve.

We don’t like to play favorites, but we really like jam. It’s the chunkier version of jelly, with more pieces of actual fruit in it and a slightly looser, spoonable texture.

Orange marmalade is a grown-up bread spread and an elegant dessert topping. Its sweet and sour tang is balanced with a hint ...

As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads).

Unlike marmalade and jam, jelly is characterized by its crystal-clear appearance and smooth texture. This clarity is achieved by straining the fruit juice through a cloth or mesh, separating it ...

Day 2 . Bring the true lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the true lemons are very tender and the liquid is reduced by half, about 2 hours and 15 ...

Honey was widely used to preserve food—and particularly fruit—globally, food writer Sarah B. Hood points out in her book, Jam, Jelly and Marmalade: A Global History.

TAIPEI (Taiwan News) — Jams made from Taiwan's native Citrus Taiwanica have earned international acclaim, winning three gold, eight silver, and eight bronze medals over the past three years at the ...

Both jam and marmalade are made through a similar process of cooking fruit and sugar. In the end, the difference lies in two things: the amount of fruit in the final product and the consistency.