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Jam is a type of fruit preserve. It is a way of preserving fruit by boiling it with sugar to make an unfiltered jelly.

The proportion varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104°C, the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping tiny samples on a plate to see if they run. How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries, redcurrants, blackcurrantBlackcurrant Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Saxifragales Family: Grossulariaceae Genus Ribes Species nigrum Binomial name Ribes nigrum L. The blackcurrant is a temperate shrub which producess, citrus fruits, apples and raspberriesFor the sound that is sometimes referred to as a "raspberry", see Bronx cheer. Rubus idaeus The Raspberry or Red Raspberry Rubus idaeus is a plant that produces a tart, sweet, red composite fruit (not a true berry) in late summer or early autumn. The frui, set very well; others, such as strawberriesThe strawberry Fragaria is the fruit of a plant in the family Rosaceae (Rose Family). It is an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the seeds, actually achenes) but from the peg at the bottom of the hypanthi and ripe blackberriesThis article is about the fruit. For other uses see blackberry (disambiguation Rubus fruticosus Common Blackberry and hundreds more microspecies (the subgenus also includes the dewberries) The blackberry is a widespread and well known shrub; a bramble fru, need to have pectin added. There are proprietary pectin products on the market, and most industrially-produced jams use them. Home jam-makers sometimes rely on adding a pectin-rich fruit to a poor setter; hence the popular old favourite blackberry and apple. Other tricks include extracting juice from redcurrants or gooseberries. Making jam at home used to be common, but the practice is declining, and the accessories, particularly the cellophaneCellophane is a thin, transparent sheet made of processed cellulose. Cellulose fibres from wood or cotton are dissolved in alkali to make a solution called viscose, which is then extruded through a slit into an acid bath to reconvert the viscose into cell covers for jam jars, are becoming more difficult to find in some locations.

Jam is often used on breadFor the 1970s rock and roll band, see Bread (band). British Isles, North America and Europe often eat white pre-sliced bread. Breads are a group of staple foods prepared by baking, steaming, or frying a dough consisting minimally of flour and water. Salt, and also in yoghurtYoghurt ( Turkish: yogurt , or yogurt less commonly yoghourt or yogourt is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yoghurt, but modern production is dominated by cow's milk. It is the fermentation o to sweeten it.

Jam which has been filtered to remove pulp and make it clear is called jelly. Jam which has whole pieces of fruit is called preserves, or conserves if it has nuts as well. Jam with fruit peel is called marmalade.

The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.