Fruit preserves are one of the kitchen pantry’s most quietly magical ingredients. They’re sweet, sure, but they’re also deeply fruity, floral, tangy, and complex. Thick enough to cling to whatever you want to imbue with flavor and malleable enough to make a glaze or garnish. And yet, so many of us leave them to the dust of packed pantries, thinking of them only when we make the occasional PB&J. It’s an unfortunate truth, given the versatility of preserves, but one that’s easy enough to change. Here’s a guide to making the most of this flavorful heavy hitter that’s hiding in plain sight.
First, let’s take a look at the differences between jam, jelly, and preserves.
Jam is fruit that’s been mashed together with sugar and pectin. Thick and full of real fruit bits, it’s almost like a crushed fruit sauce that’s been cooked down with sugar. It’s perfect when you want big, bold flavor and a little texture. According to the FDA, it must contain 45 percent fruit to be labeled as jam.
Jelly is strained fruit juice cooked with sugar and pectin. It’s the smooth operator of the trio, a clean, bouncy gel designed for easy spreading.
Preserves are made with whole or large chunks of fruit preserved in syrup. Think maximalist, chunky, and unapologetically rustic. It’s my favorite for pan sauces, quick breads, and cakes.
Jam, jelly, and preserves all hit a little differently based on brand, sweetness level, and specific fruit, but don’t be afraid to swap one for another if it makes sense texture-wise. In my suggestions below, I mainly call for fruit preserves, but in some cases jam works too — especially if a smoother finish makes the best fit for your project.
So, the next time you find yourself with a jar, you can…
Give your cocktails an unexpected twist
A spoonful of blackberry preserves can turn a basic gin and tonic into something that actually tastes like summer. A touch of fig jam in your bourbon sour? Simple but sultry. Preserves and jam pull double duty in cocktails — they sweeten and flavor, while adding heft and richness that simple syrup could never. It’s a cocktail flex worth gatekeeping, but I’d rather give the wisdom away.
When you’re nearing the bottom of a jam jar, shake up the last contents with vodka, lemon juice, and ice for a shortcut to an extraordinarily refreshing sip. Add a bit of sparkling water and drink it straight from the jar or strain the mixture before pouring it into a chilled coupe glass. Zero waste and a zippy beverage; that’s an afternoon you can feel good about.
Liven up a layer cake, top some ice cream
Forget the complicated fillings and frostings. If you’ve got a jar of preserves and a solid cake recipe, you’re already on your way to brilliance.
Spread strawberry preserves between layers of vanilla sponge, and each bite becomes instantly more inspiring. Add peach preserves to pound cake batter for swirls of sticky-sweet golden fruit that cut through the cake’s richness. Preserves also lock in moisture, so your cake will stay soft for days — if it lasts that long.
I’ll forever be a fan of a bowl of butter pecan ice cream heaped with fig preserves and a peppery olive oil. The soft, chewy fruit and mountains of sweet cream are made for each other. And if you’re like me and enjoy a quick, no-churn recipe, you can easily add a few dollops of jam or preserves ( jelly gets too icy) for a one-of-a-kind dessert experience.
Make a marinade to remember
Fruit and meat aren’t opposites; they’re soulmates. One brings umami while the other brings acid and sugar, a beautifully balanced pairing.
Use apricot preserves to make a sticky glaze for grilled chicken. Whisk cherry preserves with soy sauce and minced garlic for a fast pork marinade. Stir peach jam into hot sauce and brush it over wings for a flavor that will entice you to lick the baking sheet when you’re done.
The trick is simple: match the fruit to the meat’s vibe. Lighter meats like chicken and pork partner well with stone fruits and citrusy marmalades. Darker cuts (beef, lamb) love deep berry and fig jam pairings.
Where should I buy preserves?
Although you can, of course, buy preserves at the grocery store, some of my best finds have been in discount department stores, where imported treats like chocolates and jams are often marked down. But I’m partial to the kind found at farmers markets, which are dazzling in their variety. My personal favorites come from the Durbin Farms Market in Clanton, Alabama.
Durbin isn’t just a produce market — it’s a shrine to everything good about Southern fruit culture. Rows and rows of glistening jars are stacked high: strawberry-fig, pear, peach, muscadine, and blueberry jalapeño, among others. The fruits are picked and preserved all within miles of where they’re sold, and you can truly taste the difference.
Regardless of where you buy your spread, be adventurous with your selection. Fruit preserves aren’t simply pantry staples; they’re a potent source of flavor with a very long shelf life and big personality. Improvisation often leads to delicious things, so slide your spoon into a jar and let it take you somewhere.
