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Sweeteners & chocolate · Jams & spreads

Jam

Fruit cooked with sugar until it sets; spread on bread, layered in cakes and used in glazes.

Also called: fruit preserves, reçel, mermelada, jelly (US)

27 recipes with it

What it is

Jam is made by boiling fruit with sugar until natural pectin and acid make it gel. Jam contains crushed fruit; jelly (in the US sense) is made from strained juice and is clear; preserves or conserves contain whole pieces; marmalade is made from citrus with peel. Sugar is part of what preserves it, so reduced-sugar jams keep less well once opened.

How it’s used

  • Spread on toast and scones
  • Filling Victoria sponge, Linzer cookies and jam tarts
  • Glazing fruit tarts (sieved apricot)
  • Thumbprint cookies
  • Glazes and sauces for meat

Characteristics

Sold as
paste
Cooking uses
Usually eaten raw, Suitable for baking

Kinds in our pantry

Storage

Refrigerated. Unopened jars keep in the pantry; refrigerate after opening. Discard if mould appears.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
278 kcal
Protein
0.37 g
Carbohydrate
68.86 g
Fat
0.07 g
Fibre
1.1 g
Sugars
48.5 g

USDA FoodData Central: Jams and preserves.

Related ingredients

Recipes with jam

See all 27

15 more

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