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While jam, jelly, preserves, marmalade, and conserves used as spreads, differences remain in their texture andingredients.

According to the Food Lover's Companion by Sharon Tyler Herbst, jelly has the thinnest consistency of the bunch ‚ fruits, or sometimes vegetables, are cooked and then strained until smooth and clear. Jams are next down the line. Like jelly, the fruit is cooked until soft and almost formless. But instead of being strained, the fruit is pureed. Preserves are very similar to jam except the fruit is left inmedium to large chunks. Marmalade is a type of preserve that contains fruit peels. And conserves are a mixture of fruits and nuts that are cooked until thick.

Updated: Saturday, December 29, 2007.