100 Jam, Jelly, and Marmalade Recipes

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Before the home refrigerator was invented in 1913, a lot of fruit went to waste unless it was preserved as a jam or jelly. This form of preservation was invented as a way of being able to eat out of season fruits as well as being a method of shipping fruits long distances. If, like us, you’ve been out foraging or you have an abundance of fruit that you just don’t know what to do with, don’t let it go to waste. Try making your own jams and jellies. It is not just a case of strawberry, grape, or orange marmalade anymore – although there’s nothing wrong with those flavors. There are so many other exciting flavors to try that can help you use up your excess fruit. If you’ve tried all of our 76 Apple Recipes, maybe making some apple jam is the way forward!

What Is the Difference Between Jam and Jelly?

We may all enjoy eating jam and jelly but what is the difference between the two? The main difference is how much of the original fruit is in the finished product. When making jelly the fruit is crushed and any excess lumps are thrown away. This is then mixed with pectin and heated to create a smooth, clear finished product. Jam is also made by crushing fruit but the solid pieces of fruit are left in. Jelly is much more solid and because it contains pectins, it does not spread as well as jam.

With over $632 million spent on fruit spreads each year, the popularity of these two types of spread are remarkably similar. Jam has a 22% of the market share and jelly 21%.

Jams

Jellies

Marmalade

So there we are, 100 jam, jelly, and marmalade recipes for you to try. Let us know if you have any favorite recipes of your own that you would recommend, and if you try any of the recipes above, please send us a photo and let us know in the comments below!