[Angakuk]

I think it also matters what fruit you are working with. For example pomegranate jelly is delicious but would be horrid as a jam or preserve. The same would go for cactus, mulberry or mint, I should think. I think that grape also works best as a jelly, but fig or strawberry are much better as jams. Apple is best as a jelly unless you are making apple butter. Peaches, plums, apricots and cherries make excellent jams and preserves. Lemons and oranges should be prepared as marmalades, though my dad used to make an excellent lemon jelly. On the whole, I prefer jellies to jams but that is not to denigrate jams at all. I adore marmalades. I remember being introduced to a ginger marmalade in Canada and it was to die for.