They’re both delicious when you spread them on toast, but what is the real difference between jam and marmalade?
Jam is made from fruit, solidified with pectin, and sugar is added for sweetness. Jam is great for fillings and retains the fruit pulp, which contributes to its thick consistency. Making peanut butter and jelly? Often, you’re making peanut butter and jam—jelly is somewhat thinner, made from fruit juice instead of whole fruit.
Marmalade, on the other hand, is most often made from citrus fruits, and is made by boiling the juice of the fruit along with the peel in sugar and water. Marmalade is most often made with oranges but can be made with any combination of citrus fruits—think grapefruit, lemon, lime, and occasionally you can bend the rules a little and make a savory marmalade with ingredients like onion, shallots, etc. The inclusion of the fruit peel can add a bitter tang that many marmalade lovers enjoy.
Want to taste the difference for yourself? Check out our seven recipes for marmalade and jam, below.
Honest Cooking
Navel oranges and ruby red grapefruit make for a fantastic combination in this marmalade recipe. And you can easily adjust the amount of fresh lemon juice and sugar depending on how tart the grapefruit is. Get the recipe.
Chowhound
So simple you can hardly call it a recipe, our instructions for strawberry jam are a great way to preserve fresh fruit so that you can enjoy the taste of summer all year round. Use the freshest strawberries you can find at the farmer’s market. Get our Strawberry Jam recipe.
Lord Byron’s Kitchen
Don’t have the time to make caramelized onions? A jar of this onion marmalade will have you hardly being able to tell the difference. Strong flavors like garlic, chili flakes, white vinegar, orange juice, and some salt, pepper, and brown sugar meld together nicely. Get the recipe.
Chowhound
Red pepper jam with jalapeños or serrano chilies and red pepper flakes is an incredible match for cream cheese if you want to throw together a quick snack. Add in some extra red pepper flakes to kick the flavors up a notch. Get our Red Pepper Jam recipe.
Mountain Feed
The bright red color of the blood oranges and one-and-a-half cups of port wine make this marmalade a few shades darker than the norm. Meyer lemons add some additional sweetness. Get the recipe.
Chowhound
A savory spread that’s packed with flavor: white wine-tarragon vinegar, fresh tarragon leaves, and caramelized shallots make for a jam that tastes great in a sandwich or served with cheese for a quick appetizer. Get our Shallot-Tarragon Jam recipe.
Chowhound
If you’ve gone blueberry picking and you went a little overboard, blueberry jam is a great way to use up about a pound of blueberries in no time. This recipe is as natural as it gets—finely grated apple peel is substituted for pectin so the only ingredients are blueberries, sugar, apple peel, and lemon juice. Get our Fragrant Blueberry Jam recipe.
— Head photo illustration by Chowhound, using: Eat the Love/Closet Cooking.
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