Jam is made from crushed or chopped fruits and sugar. Jam will hold its shape, but it is less firm than jelly. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut. Typically the best jams taste like a sweeter version of the original fruit. This means that they are sweet, tarty, lemony, and fresh. Jam refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches “jelling” or “setting” point, which is achieved through the action of natural or added pectin. It is then sealed in containers. Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Jams tend to hold their shape but are generally less firm than jelly. Jellies are usually made by cooking fruit juice with sugar. Jams are coarser and thicker in texture and contain more of the actual fruit pieces than the jellies do. They are rich in flavor and have a spoonable texture perfect for topping homemade bread. The most important qualities of good jams are taste, aroma, colour and nutrient content. The taste is closely linked with the sugar and acid content and the relationship between them. Jam is made from pieces of fruit, usually chopped or crushed and cooked with sugar until the pectin releases and the mixture is thickened to a spreadable consistency. The most common fruits used to make jam are berries, grapes, and stone fruit. The total mass of a jam is made up of ingredients like sugar, fruit pulp, pectin, preservatives, salt, food colour and other soluble solids present naturally or added in combining form. All of these make the ‘total soluble contents’ of a jam.