What distinguishes jam from preserves, and which one has a higher sugar content?

Condiments are usually savory—think hot sauce, mustard, ketchup, soy sauce, and barbecue sauce. While some may have a touch of sweetness, they are generally considered savory. When it comes to fruit spreads, however, there’s no doubt: jams, jellies, marmalades, and preserves are sweet by nature. These spreads are incredibly versatile too. You can slather them on toast, sandwiches, baked goods, and other breakfast favorites. There’s a whole range of fruit spreads out there, but let’s focus on two popular options: jam versus preserves.

What exactly is jam?

Jam is a sweet, spreadable treat made by combining mashed fruit, sugar, and an acidic ingredient like lemon juice. To balance the sweetness, salt may be added, and pectin, a natural fiber found in fruits, helps thicken the mixture. Jam is often considered a preserve because the sugar helps preserve it, though commercially produced jams might contain additional preservatives. At its core, jam consists of mashed fruit, sugar, acid, and sometimes salt. While jam’s texture is generally thick, it is not the thickest spread. It can become thinner when warm, especially when placed on foods like hot toast or pancakes. Despite being thick, jam can retain a slightly chunky texture due to the inclusion of fruit pieces, seeds, and peels, making it difficult to spread in some cases. But what does jam taste like?

What Are Preserves?

The term 'preserves' is often used to describe a broad range of fruit spreads, including jams, jellies, marmalades, and conserves. Fruit preserves are typically sugary spreads that are shelf-stable and commonly used as condiments. They may also refer to a specific type of spread made from fruit and sugar or a sugary, jellied syrup. Preserves are known for their thick, chunky texture, as they contain the most fruit. It's common to find large fruit pieces, seeds, and peels in preserves. Small fruits, such as berries, might be used whole, while larger fruits like peaches or citrus are often cut into pieces. The result is a thick, syrupy spread that can be a bit tricky to spread but makes an excellent marinade or glaze for meats, in addition to serving as a spread.

Jam vs. Preserves

Jam and preserves are both sweet, thick fruit-based spreads, but they are not exactly the same. They both typically start with fruit, sugar, and pectin as their base. The key difference lies in the texture and fruit content. Preserves contain larger chunks of fruit than jam, which is made with mashed fruit. This makes preserves denser and more fruit-forward in flavor. On the other hand, jam tends to be sweeter due to the higher sugar content. While preserves also have a sugary taste, they are more often made with a thick, slightly jellied syrup. In terms of consistency, both spreads are thick, but preserves are typically thicker because of the larger fruit pieces, whereas jam can be chunkier but doesn’t have to be. Both are versatile and used in many ways, such as on toast, sandwiches, biscuits, yogurt, oatmeal, and even savory dishes like marinades and meat glazes. While both spreads overlap in usage, jam is generally considered more versatile due to its smoother consistency and better incorporation of ingredients.

Sugar in Jam and Preserves

The sugar content in jam versus preserves isn't drastically different, but it’s still notable. Since jam is made from fruit, which already contains sugar, plus added sugar, it tends to have a higher sugar content than preserves. As per FDA regulations, jam must contain at least 45% fruit and 55% sugar.

Preserves, unlike jam, don't have a similar sugar content regulation. However, the FDA requires that preserves have a soluble solids content of at least 65%, which contributes to their thicker texture and the use of larger fruit pieces mixed with syrups or jellies. Due to this difference, preserves generally contain less sugar than jams. If you're concerned about sugar intake, consider using your jam or preserves in moderation, sticking to the recommended serving size. Alternatively, look for versions with reduced added sugars.

Can You Use Jam Instead of Preserves?

Jam is a kind of preserve, and because of this, they can often be used in place of one another. When applying them as a topping on toast, scones, or biscuits, you can use an equal amount of both without issue.

Yet, there may be occasions when substituting one for the other could change the result of your recipe due to their differences. Jam tends to be sweeter than preserves, which could make a dish overly sweet if preserves are called for. On the other hand, preserves are a little thicker than jam, so you may need to adjust the texture by thinning them out before using them as a jam alternative. In most cases, swapping jam for preserves or vice versa is perfectly fine, though you might notice subtle differences in taste and texture.