Sweet fruit products like jelly, jam, preserves, conserves and marmalades are jellied or thicke ned and pres erved by sugar. The differences between the fruit products are categorized by the way they are prepared, proportions of fruit, pectin, acid and sugar in the mixture and the method of cooking.Jelly is prepared by cooking fruit juice and sugar. Jelly is firmer than jam. Jam is thicker than jelly and is prepared by cooking crushed or chopped fruit and sugar. Jam will hold its shape. Preserves are small, uniform pieces of fruit in a clear gelled syrup. Conserves are jam-like but are made with a combination of fruits and include nuts, raisins or coconut. Marmalades are soft fruit jellies that contain little pieces of fruit, usually a citrus fruit. The components of jams and jellies include fruit, pectin, acidity, and sugar.