Jam is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and pectin. Most jams are cooked. Uncooked or minimally cooked (less than 5 minutes) jams, called "freezer jam" (because they are stored frozen) are popular in parts of North America for their very fresh taste.
In the United States and Canada, jams are invariably made from mashed or ground fresh fruits (or in the case of vegetable jams, from cooked vegetables), and are never filtered. In United Kingdom and most Commonwealth countries, there are filtered and unfiltered jams, with the former resembling what Americans and Canadians call jelly. In this case the word "jelly" is usually reserved for a sweetened gelatine dessert. (An exception is bramble jelly, a seedless blackberry jam).
True North American jelly, however, is not filtered jam but is made by cooking transparent to translucent fruit or vegetable juice with sugar until it reaches the jelly stage (about 240° Fahrenheit), after which pectin is added to help the jelly achieve a firm set.
More on [ Jam ]
Jams and Jellies :: Fruits
Canning and Freezing
Fruits and Vegetables :: Cooking
Jam and Jellies :: Condiments

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Meta Description: [ An excellent virtual resource for first-time and experienced fresh preservers. ]
Grandma's Recipes: For Jams, Jellies, and Preserves - Assorted selection of basic recipes offered.
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Meta Description: [ Everything you want to know about jams, jellies, preserves and fruitspreads, including a spread calculator comparing nutritional information about jams and jellies to other spreads, an interactive map showing where popular fruits are grown, history of jams and jellies, and recipes. ]
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Spicy Pumpkin Butter - Jam recipe cooked in the microwave. From iChef.
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