Spot the Difference: Jam, Jelly, Compote, and Marmalade

Fruit is nature's candy! You can whip up spreads that make both sweet and savory dishes extra delicious. Here's how to tell some of your favorite fruit spreads apart, plus recipes on how to make and use them.  

Jams are thick mixtures composed of fruit slices, pectin, and sugar. The fruit becomes soft and retains its shape. Jams are used as spreads and fillings.

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Jellies are firm, clear spreads made of fruit juice, pectin, sugar, and an acid. Wine, vegetables, herbs, teas, and flowers can be made into jelly.

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Compotes are made of whole fruit pieces, sugar, and, occasionally, spices like cinnamon, allspice, and cloves. Compotes have no pectin, making the liquid looser than jam. Their chunky texture (which is the opposite of jellies') makes them perfect as fillings and toppings.

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Marmalades are thick and slightly bitter. They're commonly used as spreads and glazes. They consist of the peel and pulp of citrus fruits, such as oranges. You can also use them to glaze your pork chops! 

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Lesson originally appeared in the October 2016 issue of Yummy magazine. Minor edits have been made my Yummy.ph editors.