Jam: fruit and sugar, boiled into a spread

Jam is the everyday word for anything made from fruit and sugar boiled down into a spreadable consistency. Pectin, a gelling agent found in the cell walls of fruit, makes the mixture set as it cools, while a little acidity enhances the flavor. In this category, jams from Styria and organic fruit spreads from Saxony stand side by side – sometimes smoothly pureed, sometimes with visible pieces of fruit.

Jam, preserve, fruit spread: what the names mean today

For a long time, the rules in Germany were strict: "Marmelade" could only be used for spreads made from citrus fruits; the strawberry jam on the breakfast table was sold as "Erdbeerkonfitüre" (strawberry preserve). The amended Jam Ordinance has been in effect since June 14, 2026. Since then, a preserve made from strawberries, cherries, or apricots can optionally be called "Marmelade"; spreads made from oranges or lemons now carry the name "Zitrusmarmelade" or the name of the fruit, such as "Orangenmarmelade".

The reform has increased the minimum fruit content. For products manufactured since the cut-off date, preserve or jam must contain at least 450 g of fruit per kilogram, and extra preserve at least 500 g. For currants and quinces, the values are lower, at 350 and 450 g. Jars produced under the old rules may still be sold. You can always check how much fruit is inside on the label: "made from ... g of fruit per 100 g".

A fruit spread, on the other hand, is not covered by the ordinance. The name is not protected, and manufacturers choose the type of sugar and amount of fruit themselves – at Rosenberg Delikatessen, it is 67 to 84 g of fruit per 100 g. A jelly is made from fruit juice and is therefore completely clear and smooth.

Röster and fruit ragout

Two jars in this category are not classic spreads. The "Röster" is an Austrian fruit compote: the fruit is cooked with sugar and spices but remains chunky and juicy. A fruit ragout is similarly loose in texture. Both are best served warm with Kaiserschmarrn or cold in a dessert glass.

Two manufacturers, two styles

Gruber's Fruchtzauberei cooks by hand in Reigersberg near Ilz in Eastern Styria, using fruit pulp with sugar, pectin, and a little malic acid. Our top seller is the strawberry preserve made from strawberries harvested at peak ripeness in their own home garden. Right behind it is the raspberry preserve, finely pureed so that the seeds remain in the sieve. Typically Austrian are the Hauszwetschkenkonfitüre (damson plum preserve) made from an old plum variety and the Marillenkonfitüre (apricot preserve) – "Marille" is the Austrian word for apricot. For desserts, there is the apricot Röster and the cherry ragout with tonka bean.

Rosenberg Delikatessen from Leipzig cooks organic fruit spreads with cane sugar and specifies the origin of the fruit for every variety. The very popular organic sour cherry comes from the Stadtgut Görlitz and contains many small pieces of fruit. For organic quince vanilla, juice from quinces from Machern is cooked with bourbon vanilla until gold, yellow, and smooth. The plums for organic plum walnut grow on the Grabein family’s orchard meadow in Arzberg and are slowly simmered with walnuts and spices. Strawberries and blackberries come from the Beerenbunt fruit farm in Helbigsdorf, and the currants from sources including the Mönchpfiffel monastery.

More than breakfast: jam in the bakery and dessert kitchen

Of course, jam belongs on buttered bread and breakfast rolls. In the Austrian pastry kitchen, however, it is an essential ingredient: you spread apricot preserve under the glaze of a Sachertorte and use it to fill carnival doughnuts (Faschingskrapfen), raspberry preserve without seeds goes between Linzer cookies, and damson plum jam inside yeast dumplings (Buchteln). Crepes (Palatschinken) are thinly spread and rolled up. Warm Röster goes well with curd cheese dumplings, cherry ragout with vanilla ice cream. A jar is also worth trying with cheese: pear preserve with blue cheese, plum-walnut or quince-vanilla with matured hard cheese. And you can stir the tart currant jam into a salad dressing with a little mustard.

Recognizing good jam and storing it properly

• Fruit content: The figure in grams per 100 g is on every jar of preserve and many fruit spreads.
• List of ingredients: Fruit comes first, followed by sugar, pectin, and acid – a good jam doesn't need anything else.
• Smooth or chunky: Pureed varieties like raspberry or blackberry are suitable for baking, chunky ones for breakfast.
• Unopened: store in a cool, dark place until the best-before date.
• Opened: place in the refrigerator and always use a clean spoon; the jar will last for several weeks. Fruit spreads with less sugar should be consumed a little sooner.

Beyond jam

Jam & Preserve is part of our Breakfast & Spreads category. For bread toppings without fruit, check out the sweet spreads, where you will find crunchy nut creams made from roasted nuts and cedar nut butter. And under Honey, you will find six organic varieties from German migratory beekeeping, ranging from mild acacia to tart chestnut honey.

Order jam online

Whether it's strawberry for the kids, apricot for a Sachertorte, or quince for a cheese board: at Leni & Hans you can order jam, preserves, and fruit spreads online, and your package will arrive in 1–3 days.