The Difference Between Jam and Preserves—Including Which Has Less Sugar

So often, condiments are savory. Hot sauce, mustard, ketchup, soy sauce, barbecue sauce—these condiments may have a hint of sweetness, but they fall under the savory umbrella. There’s no confusion when it comes to fruit spreads, however. Jams, jellies, marmalades, and preserves—however you like jars of fruit—are primarily sweet. They’re versatile too. Use fruit spreads on toast, sandwiches, baked goods, and breakfast foods. There are many different types of fruit spreads, but let’s compare two common kinds: jam vs preserves.

What Is Jam? 

Jam is the sweet, spreadable result of combining mashed fruit, sugar, and an acid, such as lemon juice. Jam may also contain salt to balance the sweetness and pectin, a naturally occurring fiber found in fruits that’s used as a thickening agent. Jam can be described as a type of preserve because sugar acts as a preservative, though store-bought jams may also contain other ingredients for preservation. So, in its simplest form, jam is made from mashed fruit, sugar, acid, and sometimes salt. Commercially made jam may have a longer list of ingredients.

In terms of texture, jam is usually thick, though it’s not the thickest fruit spread. It can be thin while it’s processed, but ingredients like pectin thicken it up. Jam may also become runnier when it’s added to warm foods, such as a hot piece of toast or steaming pile of pancakes. However, jam has a slightly chunky texture—it may contain seeds, peels, and pieces of fruit. Cooking down mashed fruits yields a somewhat chunky consistency, so it can be difficult to spread.

What does jam taste like? Jam is high in added sugar, so it’s one of the sweeter fruit spreads. In fact, jam is regulated by the FDA, and it’s required to have at least 45% fruit and 55% sugar. Because it’s high in sugar, it has a sweet taste and is best enjoyed in moderation.

What Are Preserves? 

“Preserves” is often used as a catch-all term for jams, jellies, marmalades, conserves, and others. Fruit preserves can refer to jars of sugary fruit spreads that are often shelf-stable and used as a condiment.

Fruit preserves can also refer to a specific type of sweet spread made from fruit and sugar, or a sugary, jellied syrup. They may also contain pectin. They’re thick and chunky because they contain the most fruit—it’s not uncommon to find large pieces of fruit (peels, seeds, and all) in preserves. They may contain whole fruits if they’re small (like berries) or pieces of larger fruits (like peaches or citrus).

Preserves can therefore be described as chunks of fruit in a sugary, jelly-like syrup, which can make them tricky to spread. Their syrup makes them ideal for using as a marinade or glaze for meat, though they can also be used similar to jam—as a spread or condiment.

Jam vs. Preserves 

Jam and preserves are both fruit-based spreads that are sweet and thick. They also tend to start with a base of fruit, sugar, and pectin. However, jam and preserves aren’t one in the same. Here are their main distinctions.

Preserves contain larger pieces of fruit than jam. Jams start with mashed fruit, while preserves usually start with whole pieces of fruit, making preserves chunkier and denser in terms of fruit content. Because of this, preserves may also have a stronger fruit flavor than jam.

However, jams are sweeter because they contain more sugar. This isn’t to say that preserves aren’t sweet. Both are sweet—jams have plain sugar added, while preserves are more likely to contain a sugary syrup that’s thick and slightly jellied.

Jams and preserves are close in consistency—they’re both thick, and they can each be difficult to spread in uniform layers. Preserves are slightly thicker because they’re more likely to be made with whole pieces or chunks of fruit. Jams can be chunky too, but they don’t have to be.

What about how they’re used? Both jams and preserves are tasty on toast, sandwiches, biscuits, yogurt, oatmeal, and other foods. They’re mainly used in or on baked goods and desserts, though you can also use them in savory recipes like marinades and glazes for meat. You can even add them to charcuterie boards to pair with crackers, cheeses, and meats. They overlap a lot in how they’re used, though jams are thought to be more versatile due to the consistency—the ingredients are more incorporated than preserves.

Sugar in Jam and Preserves

When it comes to the amount of sugar found in jam compared to the sugar content in preserves, the difference isn't huge, but it's still worth noting. Since jam is made with fruit (which already contains sugar) as well as added sugar, it tends to contain more sugar than preserves. As previously noted, jam is regulated by the FDA, and as such must contain at least 45% fruit and 55% sugar.

While a similar requirement isn't in place for preserves, the FDA mandates, in part, that preserves must have a soluble solids content of at least 65%. This is why preserves are made with larger pieces of fruit mixed with thicker syrups or jellies. Due to the difference in ingredients, preserves typically have less sugar than jams.

If you are concerned about the sugar content of your jam or preserves, use them sparingly and stick to the recommended serving size for each. You can also shop for jams or preserves made fewer added sugars.

Can You Use Jam Instead of Preserves? 

Jam is a type of preserve, and as such, you can often use the two interchangeably. When using them as a spread on toast, biscuits, or scones, you can use them in a 1:1 ratio. 

However, there may be times where using one instead of the other could affect the outcome of your recipe due to their differences. Jam is sweeter than preserves, which could make your recipe too sweet if it calls for preserves. Similarly, preserves are slightly thicker than jam, so you may need to thin your preserves out before using them as a jam substitute. 

In many cases, you can swap jam for preserves and vice versa. Just be prepared for subtle differences in taste and texture.