What are the technical differences between jam, jelly, marmalade, and preserves?

Jelly is clear. Jam has chunks of mashed fruit. Marmalade is like jelly, but with bits of rind. Preserves are whole fruit, cooked down.

Whatever recipe you use, follow it closely and be vigilant about sterilization. You don’t want to get food poisoning like I did.

I’ll never eat chutney again.

Jelly usually involves cooking the fruit and then straining it (i.e., in cheesecloth) to get the juice only. When I made it, I suspended the cheesecloth bag of cooked fruit above a bowl for 24–30 hours to let all the juice drip out. You’re not supposed to squeeze the bag, I think, or the jelly will be cloudy rather than clear.

I just thought it was a regional thing, like hoagies and subs. Good answers!

Got a fantastic recipe from a new canning goddess friend. Take 8 pounds of hard crunchy fall pears, 3 large navel oranges, and 1 whole pineapple. Peel and cut up pineapple, cut up pears and remove small seed core, and cut whole oranges with skin in chunks. All these cut-ups are to feed into processor for chunky chopping. Throw processed fruit into a pot and cook over medium heat. Add sugar. Original recipe calls for equal quantity sugar, but I cut that in half. It will be very liquidy. After you cook it down a bit and merge the ingredients, you can pour it into a roasting pan and put it in the oven at 250 overnight. The next morning, use a spatula to return it to a pot to heat up gently to boiling. Then it will be a scrumptious amber color and you will taste it with glee. Best marmalde I have ever tasted!!!!!