I personally prefer jam especially if seeds and pulp are left in it. The less processed the better. When I was in third grade my teacher, who was a math whiz (tall, thin but stern, a clean poof of white hair on her head, and her clothes finely pressed clean), brought us all homemade prickly pear jam. She had us cut out foil and black construction paper to fashion our very own mini ovens. We then spread the jam on some toast, put them in the oven (of which we had placed outside directly in the sun) to warm it to perfection. It was the most delicious jam I've ever had in my life. We had been learning about space at the time. The power we could so easily harness from the sun and even our weather. A very hands on teacher. Motivated us to find out how to learn and not simply memorize to repeat and forget later. I miss her.