Abstract: For the manufacture of jams and marmalades one proceeds in that, from the charged products of fruit, glucose syrup or crystallized sugar, a component of fruit and glucose syrup which is smaller in comparison with the total quantity of charged products, is removed and boiled down separately for concentration, while the remaining component of charged products from the larger percentage of fruit and sugar is mixed with powdered or aqueous pectin and, in dependence of the solubility of the pectins, the separately inspissated component is mixed with the remaining component of fruit and sugar and the mixture is heated under pressure or vacuum to from 95.degree. C. to 110.degree. C. and, subsequent to the addition of an acid at gelatinization temperature, the product is filled into jars or the like.