jelly, jam, and preserves are all made from fruit mixed with sugar and pectin (found in the cell walls of fruit). When heated with sugar in water, pectin gels, giving jam and jellies their thickness.
In our jam, the fruit comes in the form of mashed fruit pulp, this makes it less stiff than a preserve, but thicker than a jelly.
It is the perfect addition to bread or crackers and it even goes well with a cheeseboard.
