What is the difference between jam and spread

Singapore, September 28th A marmalade is a fruit preserve made from citrus fruits. The fruit, including the peel, is simmered in boiling water until soft, then cooked with sugar to thicken. The end result can be lightly textured or gelatinous with larger chunks of rind throughout. The best types of fruit to make marmalade include:. Search Forums Advanced. Advertisements they both look the same in the jars but they must be for different purposes or wouldn't call them different names.

Location: Fredericksburg, Va 5, posts, read 14,, times Reputation: Jam has lots of added sugars Location: Mid-Atlantic 30, posts, read 30,, times Reputation: Quote: Originally Posted by cb at sea Jam has lots of added sugars Location: Chicago. Kind of. Quote: Originally Posted by Gerania What does that mean? Over there, this strained fruit preserve is generally referred to simply as jam. Marmalade is a jam that includes the peel of the fruit.

Because of this, it can only be made with citrus, and traditionally is made with Seville oranges. Although that never stopped Paddington Bear from craving his marmalade sandwiches. Citrus peel also has a lot of pectin in it, so marmalades tend to set much more firmly than other fruit preserves. But a jar of grocery store preserves—like, say, strawberry preserves—means that the fruit is left in whole or nearly whole pieces.

Compotes are perhaps the proper term for these, as a compote is whole fruit or big pieces of fruit cooked with sugar just long enough that the fruit still holds its shape. Sometimes a looser version of compote—one made with less sugar—is eaten on its own or with whipped cream as a dessert. Think of it as sort of a sweet fruit soup. Curds are perhaps the fanciest category of fruit condiment on this list, associated with pastries and high-end desserts as often as they are with breakfast.

Curds also play a role in a traditional British tea service, where they are eaten on scones alongside their partner in deliciousness, clotted cream. A curd is made by slowly cooking fruit juice and zest, egg yolks, and sugar together until thickened and then letting the mixture cool. Citrus curds are most common, but you can make a curd out of pretty much any fruit juice: berries, passionfruit, mango, and cranberries are all excellent curd candidates.

Fruit butters are made by pureeing a fruit, mixing it with sugar, and cooking it. Think of an apple butter as halfway point between applesauce and jam.