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Jam, Jellies, Marmalades and Compotes

Do you know the difference between jam, jelly and marmalade? And what about compote…

It’s summertime! Enjoy making your own delicious strawberry-rhubarb jam. A fun activity to do on your own or as a family. Follow our step-by-step instructions!




Jam: how to decide on a fruit

Most fruits can be used to make jams. The pectin content, the gelling substance, varies from fruit to fruit however, and this affects the amount of commercial pectin that needs to be added to obtain the desired jam consistency.


Currants, blackberries, oranges and apples are rich in pectin while apricots, raspberries and blueberries are a little less. Strawberries, peaches, pears, kiwifruits and melons have even less natural pectin. Other than using commercial pectin, it is also possible to thicken the consistency of jams simply by adding chopped apple peel or the peel of any other fruit that is high in pectin.


Jams are made with whole or cut fruits and sugar.



Jellies are made with fruit juice and even more sugar. The texture of jellies is firmer and the colour more transparent.



The word marmalade comes from the Portuguese marmelada which means "quince cooked in sugar or honey." In Great Britain, marmalade referred to preserves made with bitter oranges. In actual fact, marmalade is simply made with citrus fruits, bitter or sweet.


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Compotes are made from cut or crushed fruits cooked with water and only a little bit of sugar, which is why they cannot be stored for very long.