This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that parse food-related differences, though those hardly scratch the surface of the world’s (and the newsletter’s) curiosities: Sign up to get What’s the Difference? in your inbox or catch up on the full archive.
What’s the difference between...
Jam, Jelly, Preserves, Compote, Marmalade, and Chutney?
Jam, jelly, preserves, marmalade, compote, and chutney all involve some combination of fruit, sugar, and heat, and they rely on pectin — a natural fiber found most plants that helps cooked fruit firm up — for texture. (Not all fruits contain the same amount of pectin, so powdered pectin is sometimes added — we’ll get into that below.) The underlying difference between all of them? How much of the physical fruit is used in the final product.
On one end of the spectrum, we have jelly: the firmest and smoothest product of the bunch. Jelly is made from fruit juice, which is usually extracted from cooked, crushed fruit. (That extraction process, which involves straining the fruit mixture through a fine mesh fabric, is also what makes jelly clear.) The resulting juice is then heated with sugar, acid, and oftentimes additional powdered pectin to get that firm, gel-like texture. That cranberry stuff you eat on Thanksgiving, the stuff that slides out of the can in one perfect cylinder, ridges intact? Definitely jelly.
Next up we have jam, which is made from chopped or pureed fruit (rather than fruit juice) cooked down with sugar. Its texture is usually looser and more spoonable than jelly, with stuff like seeds or skin sometimes making an appearance (think of strawberry or blueberry jam, for example). Chutney is a type of jam made without any additional pectin and flavored with vinegar and various spices, and it’s often found in Indian cuisines.
Preserves contain the most physical fruit of the bunch — either chopped into larger pieces or preserved whole, in the case of things like cherry or strawberry preserves. Sometimes, the preserves will be held together in a loose syrup; other times, the liquid is more jammy. Marmalade is simply the name for preserves made with citrus, since it includes the citrus rinds as well as the inner fruit and pulp. (Citrus rinds contain a ton of pectin, which is why marmalade oftentimes has a firmer texture more similar to jelly.)
Compote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact. However, unlike preserves — which are usually jarred for future use — compote is usually used straight away.
So, in short, here’s your cheat sheet:
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)
• What’s the Difference Between Jam, Jelly, Preserves, Compote, Marmalade, and Chutney? [wtd]
FAQs
Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.
What is the difference between jam and jelly and preserves and marmalade? ›
The difference between each depends on how much fruit is left in the final product and the finished consistency. Jam is made from whole or cut up pieces of fruit with sugar. Jelly is made from only the fruit juice and sugar. Marmalade is preserves made with citrus—using the whole fruit, along with the rind.
What is the difference between jam jelly preserves and compote? ›
Whereas jams and jellies are cooked for relatively long periods of time, compotes are cooked quickly, usually without the addition of outside thickeners. Similar to preserves, compotes tend to be made with large chunks of fruit, giving them a looser texture than most jams.
What is the difference between jam and marmalade and chutney? ›
The only difference with marmalade is that jam is a bit sweeter. In both cases, we end up with a spreadable vegetable purée. On the other hand, vegetable marmalade mustn't be confused with chutney, a sweet-and-sour condiment made with vegetables, fruit, herbs and spices, borrowed from Indian cuisine.
What is the difference between a chutney and a compote? ›
Both fruit compote and fruit chutney feature chopped fruit and sugar. Fruit chutney goes a step further by incorporating various spices, vinegars, and citrus rinds, depending on the recipe. Some chutney recipes use dried fruit as a core ingredient, while compotes typically begin with fresh fruit.
Why is marmalade not called jelly? ›
The high pectin content of the fruits used in jellies (for example, apple and quince) and marmalades (usually citrus) means that the larger amount of liquid will still gel to form the jelly. The difference between a marmalade and a jelly is that the pulp is strained out of a jelly, and left in a marmalade.
What is healthier, jam, jelly or preserves? ›
Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.
Is strawberry jam jelly or preserves? ›
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
Is ketchup a jam? ›
No ketchup is a condiment sauce. Jams are usually stewed fruit with the fruit in it and lots of sugar and pectin that thickens and makes it gel, and is a condiment for toast or used in baked goods.
Can compote be used as jam? ›
Or use it like you would jam or jelly, spooned over warm toast. (A side note on jelly toasts: sure, you can do the usual PB and J sandwich with this compote, but try something outside the box and do a tahini and jelly sandwich instead… trust me!)
Chutney vs Relish
Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.
Is chutney the same as jelly? ›
A chutney is fruit, sugar and vinegar, and a jelly is fruit juice, sugar, and pectin as a gelling agent.
Is marmalade a compote? ›
(Citrus rinds contain a ton of pectin, which is why marmalade oftentimes has a firmer texture more similar to jelly.) Compote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact.
Why is it called a compote? ›
The word compote is French for “mixture.” A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup.
What the heck is chutney? ›
Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.
What is a coulis vs compote? ›
Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce. Crème Anglaise: A custard made of egg yolks and cream that is cooked on the stove-top.
Does jam freeze solid? ›
Freezer jams always run a touch thinner than heat-processed preserves, but they should still set to a nice, spreadable consistency. If you prefer a thicker jam, you can heat your fruit to a boil for two minutes before freezing.
Why are jams called preserves? ›
The word preserve can be used as an umbrella term for all sorts of fruit spreads, but typically a preserve will have a higher fruit content and lovely chunks of fruit pieces in it, which matches us perfectly so this is what we choose to call them.
Which is chunky preserves or jam? ›
It also uses small fruit particles, giving the spread more texture. It is slightly harder to spread than jelly and not as transparent. Preserves are the thickest, chunkiest mixture of all. Instead of pieces of fruit like in jam, you'll find slices or even whole fruits in preserves.
