The term preserves is usually interchangeable with jam, however some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.
Marmalade is a sweet preserve, traditionally with a bitter tang, made from citrus fruit rind, sugar, water and (in some commercial brands) a gelling agent.
Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright colour, a good fruit flavour and a semi-jellied texture that is easy to spread but has no free liquid.
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