Marmalade is made exclusively from citrus fruits, such as orange, grapefruit, mandarin, citron and bergamot, while jam can be made from any type of fruit.

The history of jam and marmalade: from ancient traditions to the present day
The history of jam and marmalade is ancient and fascinating. The earliest evidence dates back to ancient Rome, where fruit preserves with honey or sugar were already being prepared and were destined to last for a long time. But it was especially in England that jam became a widely consumed product: it is said that in 1480 Queen Mary Tudor was struck by the taste of a preserve made from apples and sugar, and immediately ordered its production in large quantities. From then on, jam became a very popular product in Great Britain, and later throughout the world.

Jam, on the other hand, has French origins. The term is in fact derived from the French 'confire', meaning 'to preserve'. Initially, it was prepared from cooked fruit pulp together with a large amount of sugar, and its consistency was very thick and sugary. Over time, the jam has been modified and adapted to the tastes and needs of each country, resulting in many variations of this product.

Difference between Jam and Fruit Jam
The difference between marmalade and fruit jam lies precisely in their composition. While marmalade is composed only of citrus fruits, jam can be prepared with any type of fruit. In addition, the percentage of fruit used in marmalade must be 20%, while in jam it can be less.

Fruit jam
Fruit jam, on the other hand, can be prepared with any type of fruit. Jam is often recommended for making preserves, as the percentage of sugars used come exclusively from fruit, resulting in lower calories.

The percentage of fruit in jams and marmalades
A fundamental aspect that determines the quality of the final product. According to the European directive, in order to be defined as jam, it must contain at least 20% fruit. In the case of jam, however, the percentage can be less than 35%. However, the best jams and marmalades have a much higher percentage of fruit, which can be up to 70% or more. It also depends on the type of fruit used and how ripe it is. In any case, it is important to use high-quality fruit and to limit the addition of sugar and other ingredients in order to obtain a healthy and genuine product.

Extra jams and marmalades: characteristics and differences
Extra jams and marmalades are characterised by the presence of a higher percentage of fruit than ordinary jams and marmalades. In fact, European legislation stipulates that extra jams must contain at least 35% fruit, while extra jams must contain at least 45% fruit. These percentages are significantly higher than for industrial products, which often contain much lower percentages of fruit.

Extra jams and marmalades, due to the higher fruit content, have a thicker consistency and greater intensity of flavour. In addition, they are often free of chemical additives and preservatives, making them a healthier choice than industrial ones.

It requires more effort and attention to the quality of the fruit used. In addition, the larger quantity of fruit can cost more than an indrustrial product

European Jam and Marmelade Directive
Legislative Decree No 50 of 2004 defines the differences between jam and marmalade, two terms commonly used interchangeably. According to Annex I of the decree, marmalade is made from citrus fruit such as pulp, puree, juice, aqueous extracts and peel, while jam is made from the pulp or puree of one or more species of fruit and water. Both preserves must comply with a minimum fruit content, which varies according to the type of product. Labelling is mandatory and must include all ingredients, additives and information on storage and net quantity. In addition, jams and marmalades may contain additives such as preservatives, antioxidants and acidity correctors. The list of optional ingredients and the types of jams in which they may be added are listed in Annex IV of the decree. Careful reading of labels is essential for informed consumption.



Citrus fruits used in marmalade
As we have said, marmalade is made exclusively from citrus fruit. The citrus fruits used for the marmalade are:

Orange
Grapefruit
Mandarin
Citron
Bergamot
The Jam
Preparing a good jam requires a lot of experience and knowledge of the properties of the fruit and ingredients used. It is important to choose the right amount of sugar and lemon according to the fruit used and the desired consistency. In addition, other ingredients such as spices, herbs or liqueurs can be added to enrich the taste and create new flavour combinations.

Tasting a good jam requires a trained palate to appreciate the right consistency, the right balance between sweet and sour and the presence of any added ingredients. A good jam must have an intense and natural flavour of the fruit used, without the addition of preservatives or artificial colourings.



What are the best jams and marmalades to combine with cheese, fish, meat or bread for breakfast?
Jams and marmalades are often associated with breakfast, but can also be used in the kitchen to add a touch of sweetness to savoury dishes. In particular, some varieties go well with certain types of food.

As far as cheese is concerned, fruit jams with a smooth texture and a not too intrusive sweetness, such as fig or pear jam, are the most suitable for a perfect match. In addition, bitter orange marmalade goes perfectly with mature cheeses with a strong flavour.

For fish, on the other hand, citrus fruit jams such as lemon, orange or bergamot are perfect for flavouring oily fish or shellfish dishes. In particular, red onion or white onion jam goes well with smoked salmon.

As far as meat is concerned, on the other hand, red fruit jams such as plum or cherry jam are excellent for flavouring red meat dishes. Also, orange or mandarin marmalade goes well with white meats such as chicken or turkey.

Finally, for breakfast, mixed fruit or berry jams are the most common and versatile. Strawberry or blueberry jam goes well with toast, while apricot or peach jam goes well with toast.

In general, it is important to choose a quality jam or marmalade with a high percentage of fruit and no added colouring agents or preservatives. In this way, you will have a product with an authentic and genuine flavour, perfect for combining with food in a balanced and harmonious way.

Colourants: what they are and why they are used in industrial jams and marmalades
Dyes are substances used in the food industry to give colour to products, including jams and marmalades. The decision to use colouring agents derives mainly from the need to uniform the colour of products and make them more appealing to consumers. However, the use of colourants can entail certain health risks, especially when they are used in high doses or in combination with other additives.

In particular, synthetic dyes may contain potentially harmful substances such as heavy metals, chemical solvents and volatile organic compounds. Ingesting these compounds can lead to health problems such as allergies, food intolerances, gastrointestinal disorders and even serious diseases such as cancer. For this reason, the European Commission has set precise limits for the use of colouring agents in industrial jams and marmalades in order to ensure food safety for consumers.

To avoid the risks resulting from the use of synthetic colourings, it is possible to opt for natural jams and marmalades, prepared without the addition of chemicals or artificial additives. In this way, you can ensure higher product quality, with an authentic and genuine taste, and at the same time protect your health.


Precautions for your health
Dyes, preservatives and additives such as citric and ascorbic acid are often used in the industrial production of jams and marmalades. These ingredients can be harmful to your health if consumed in large quantities. In this section, we explain the risks of using these ingredients and how to avoid them.




Precautions for your health
Dyes, preservatives and additives such as citric and ascorbic acid are often used in the industrial production of jams and marmalades. These ingredients can be harmful to your health if consumed in large quantities. In this section we explain the risks of using these ingredients and how to avoid them.Jam is made exclusively from citrus fruits, such as orange, grapefruit, mandarin, citron and bergamot, while marmalade can be made from any type of fruit.

The history of jam and marmalade: from ancient traditions to the present day
The history of jam and marmalade is ancient and fascinating. The earliest evidence dates back to ancient Rome, where fruit preserves with honey or sugar were already being prepared and were destined to last for a long time. But it was especially in England that jam became a widely consumed product: it is said that in 1480 Queen Mary Tudor was struck by the taste of a preserve made from apples and sugar, and immediately ordered its production in large quantities. From then on, jam became a very popular product in Great Britain, and later throughout the world.

Jam, on the other hand, has French origins. The term is in fact derived from the French 'confire', meaning 'to preserve'. Initially, it was prepared from cooked fruit pulp together with a large amount of sugar, and its consistency was very thick and sugary. Over time, the jam has been modified and adapted to the tastes and needs of each country, resulting in many variations of this product.

Difference between Jam and Fruit Jam
The difference between marmalade and fruit jam lies precisely in their composition. While marmalade is composed only of citrus fruits, jam can be prepared with any type of fruit. In addition, the percentage of fruit used in marmalade must be 20%, while in jam it can be less.

Fruit jam
Fruit jam, on the other hand, can be prepared with any type of fruit. Jam is often recommended for making preserves, as the percentage of sugars used come exclusively from fruit, resulting in lower calories.

The percentage of fruit in jams and marmalades
A fundamental aspect that determines the quality of the final product. According to the European directive, in order to be defined as jam, it must contain at least 20% fruit. In the case of jam, however, the percentage can be less than 35%. However, the best jams and marmalades have a much higher percentage of fruit, which can be up to 70% or more. It also depends on the type of fruit used and how ripe it is. In any case, it is important to use high-quality fruit and to limit the addition of sugar and other ingredients in order to obtain a healthy and genuine product.

Extra jams and marmalades: characteristics and differences
Extra jams and marmalades are characterised by the presence of a higher percentage of fruit than ordinary jams and marmalades. In fact, European legislation stipulates that extra jams must contain at least 35% fruit, while extra jams must contain at least 45% fruit. These percentages are significantly higher than for industrial products, which often contain much lower percentages of fruit.

Extra jams and marmalades, due to the higher fruit content, have a thicker consistency and greater intensity of flavour. In addition, they are often free of chemical additives and preservatives, making them a healthier choice than industrial ones.

It requires more effort and attention to the quality of the fruit used. In addition, the larger quantity of fruit can cost more than an indrustrial product

European Jam and Marmelade Directive
Legislative Decree No 50 of 2004 defines the differences between jam and marmalade, two terms commonly used interchangeably. According to Annex I of the decree, marmalade is made from citrus fruit such as pulp, puree, juice, aqueous extracts and peel, while jam is made from the pulp or puree of one or more species of fruit and water. Both preserves must comply with a minimum fruit content, which varies according to the type of product. Labelling is mandatory and must include all ingredients, additives and information on storage and net quantity. In addition, jams and marmalades may contain additives such as preservatives, antioxidants and acidity correctors. The list of optional ingredients and the types of jams in which they may be added are listed in Annex IV of the decree. Careful reading of labels is essential for informed consumption.



Citrus fruits used in marmalade
As we have said, marmalade is made exclusively from citrus fruit. The citrus fruits used for the marmalade are:

Orange
Grapefruit
Mandarin
Citron
Bergamot
The Jam
Preparing a good jam requires a lot of experience and knowledge of the properties of the fruit and ingredients used. It is important to choose the right amount of sugar and lemon according to the fruit used and the desired consistency. In addition, other ingredients such as spices, herbs or liqueurs can be added to enrich the taste and create new flavour combinations.

Tasting a good jam requires a trained palate to appreciate the right consistency, the right balance between sweet and sour and the presence of any added ingredients. A good jam must have an intense and natural flavour of the fruit used, without the addition of preservatives or artificial colourings.



What are the best jams and marmalades to combine with cheese, fish, meat or bread for breakfast?
Jams and marmalades are often associated with breakfast, but can also be used in the kitchen to add a touch of sweetness to savoury dishes. In particular, some varieties go well with certain types of food.

As far as cheese is concerned, fruit jams with a smooth texture and a not too intrusive sweetness, such as fig or pear jam, are the most suitable for a perfect match. In addition, bitter orange marmalade goes perfectly with mature cheeses with a strong flavour.

For fish, on the other hand, citrus fruit jams such as lemon, orange or bergamot are perfect for flavouring oily fish or shellfish dishes. In particular, red onion or white onion jam goes well with smoked salmon.

As far as meat is concerned, on the other hand, red fruit jams such as plum or cherry jam are excellent for flavouring red meat dishes. Also, orange or mandarin marmalade goes well with white meats such as chicken or turkey.

Finally, for breakfast, mixed fruit or berry jams are the most common and versatile. Strawberry or blueberry jam goes well with toast, while apricot or peach jam goes well with toast.

In general, it is important to choose a quality jam or marmalade with a high percentage of fruit and no added colouring agents or preservatives. In this way, you will have a product with an authentic and genuine flavour, perfect for combining with food in a balanced and harmonious way.

Colourants: what they are and why they are used in industrial jams and marmalades
Dyes are substances used in the food industry to give colour to products, including jams and marmalades. The decision to use colouring agents derives mainly from the need to uniform the colour of products and make them more appealing to consumers. However, the use of colourants can entail certain health risks, especially when they are used in high doses or in combination with other additives.

In particular, synthetic dyes may contain potentially harmful substances such as heavy metals, chemical solvents and volatile organic compounds. Ingesting these compounds can lead to health problems such as allergies, food intolerances, gastrointestinal disorders and even serious diseases such as cancer. For this reason, the European Commission has set precise limits for the use of colouring agents in industrial jams and marmalades in order to ensure food safety for consumers.

To avoid the risks resulting from the use of synthetic colourings, it is possible to opt for natural jams and marmalades, prepared without the addition of chemicals or artificial additives. In this way, you can ensure higher product quality, with an authentic and genuine taste, and at the same time protect your health.


Precautions for your health
Dyes, preservatives and additives such as citric and ascorbic acid are often used in the industrial production of jams and marmalades. These ingredients can be harmful to your health if consumed in large quantities. In this section, we explain the risks of using these ingredients and how to avoid them.




Precautions for your health
Dyes, preservatives and additives such as citric and ascorbic acid are often used in the industrial production of jams and marmalades. These ingredients can be harmful to your health if consumed in large quantities. In this section, we explain the risks of using these ingredients and how to avoid them.