Wednesday, January 14, 2009

Jam, Jelly, Preserves, etc

I've been getting into canning a lot lately and there have been awesome sales on fruit as well. I've been trying to figure out what the difference is between a fruit butter, conserve, jam, jelly, etc. In case you were wondering here are the differences.

Fruit Butter:

Fruit butter is made by cooking fruit pulp and sugar to a thick consistency that will spread easily.


Conserves are jam-like products made with a combination of two or more fruits, nuts, and raisins.


Jams are made by cooking crushed or chopped fruits with sugar. Jam can be made of one fruit or a combination of fruits, they do not hold the shape of the jar.


Juice strained from fruit is used to make jelly. It holds its shape when removed from the jar but can be spread easily.


Marmalade is a soft jelly containing small pieces of fruit and peel evenly suspended int he transparent jelly.


Fruit is preserved with sugar so it retains its shape, is transparent, shiny, tender and plump. The texture can vary from the thickness of honey to that of a soft jelly. A true preserve does not hold its shape when spooned from the jar.

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