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Italians often will use marmellata for any kind of jam, although in theory it's only supposed to refer to citrus jams, leaving all other kinds of fruit jams to be labelled as confettura.

A jam with a high percentage of fruit is a composta, while jelly (a clear jam with all the bits of fruit strained out) is a gelatina.

Text © Dana Facaros and Michael Pauls

Images by: jeffreyw