While both spreads contain fruit set into a semi-solid gel, most traditional fruit conserves contain only fruit, with little to no added sugar. Jams are usually sweeter than conserves because they’ve had sugar added to them. Conserves usually contain large chunks of fruit pieces; most jams have a smooth texture, with hardly any whole chunks of fruit. Standard 2.3.2 of the Food Standards Code states that the term ’jam’ includes conserved, and states that for a product to be called fruit jam it must contain at least 40% fruit.
If you have nutrition questions you’d like answered, please submit them using the form on our Contact page.