What is the difference, then, between marmalade, jam and jelly, given that the supermarket versions will all contain corn syrup and carageenan, maybe soy lecithin and gum arabic. And of course sodium benzoate. My understanding is that jelly is the cheaper more processed form, iow, grape juice with extra gelatin; jam has more identifiable fruit fragments and comes in smaller jars; and marmalade has pieces of rind in it, live in grandmothers' cupboards, is what Paddington Bear eats, occasionally bitter and not for six year-olds. Like me.