Most people think of marmalade and jam as identical products. However, it is surprisingly a little different. According to the nomenclature approved by the European Union, only products containing more than 20% citrus fruits can officially be considered marmalade. All other fruit jellies that contain at least 35% fruit are then called jam. In practice, however, it is still true that most people do not distinguish between these mandatory product names. If we look into historical cookbooks, we... more
Most people think of marmalade and jam as identical products. However, it is surprisingly a little different. According to the nomenclature approved by the European Union, only products containing more than 20% citrus fruits can officially be considered marmalade. All other fruit jellies that contain at least 35% fruit are then called jam. In practice, however, it is still true that most people do not distinguish between these mandatory product names.
If we look into historical cookbooks, we will find that our grandmothers definitely did not bother with the labeling of these sweet treats. Back then, marmalade was thicker, made from fruit juice or mixed fruit, and jam, on the other hand, was thinner with visible pieces of fruit. The main difference therefore was in the method of processing the given fruit.
Whether you decide to make jam or marmalade, you can be inspired by our recipes. We have prepared for you both marmalades and jams from forest fruits, as well as more exotic versions of recipes.
Short video tastings you won't resist