Actually, Holly, many international chefs use marmalades and jams in their cooking as well as fruity syrups. They also use copious amounts of alcoholic beverages too and you'd never know any of these ingredients were in the dish served. I've eaten all over the continent and on one occasion asked a French chef what made the meat so delicious and he told me that a little bit of fruit and wine go a very long way. That was it. When my cousin came home from LaRusse Gastronomique Chef's School in Paris, he taught me many tricks in cooking.