Syrups
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Made from crushed or pureed fruit, sugar, and sometimes pectin, jam is thicker and chunkier than jelly, with small fruit pieces or a spreadable, pulpy consistency.
Made from fruit juice, sugar, and pectin, jelly is transparent, firm, and smooth, with no fruit pieces. The juice is strained to remove solids, giving it a uniform texture.
Preserves contain whole or large pieces of fruit cooked with sugar, often without added pectin. The consistency is looser than jam, with a syrupy base and distinct fruit chunks, highlighting the fruit’s natural form.
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