Michigan State University Extension
Preserving Food Safely - 01600543
10/13/97

KINDS OF FRUIT PRESERVES



JELLY: is made from strained fruit juice. The product is
clear and firm enough to hold its shape when turned out of
the container, yet soft enough to spread.


BUTTERS: are made by cooking fruit pulp and sugar until
thick enough to spread easily. Spices are added depending on
personal taste. The butter needs to be cooked slowly after
the sugar is added to prevent scorching. Finer butters can
be made by straining the pulp through a food mill and then
through a fine-meshed sieve.


JAM: is made from crushed or ground fruit and tends to
hold its shape but is generally less firm than jelly. Jams
are cooked until they round up in a spoon. They should be
made in small batches and cooked rapidly until the sugar
dissolves.


CONSERVES: are jams made from a mixture of fruits, usually
including citrus fruit; often raisins and nuts are added.
Conserves are cooked until the mixture will round up in a
spoon. They should be made in small batches and cooked
rapidly.


MARMALADE: is a tender jelly with small pieces of fruit or
peel distributed evenly throughout. It should be cooked in
small batches and brought quickly to the jellying point
after the sugar is added. A marmalade commonly contains
citrus fruit; part of the white rind should be cooked
with the fruit for most of the pectin is found there.


PRESERVES: are whole fruits or large pieces of fruit in a
thick syrup, often slightly jellied. Preserves should be
cooked in small batches in wide pans. If the syrup gets too
thick before the fruit is tender and clear, add boiling
water. If the fruit is clear and tender but the syrup is too
thin, remove the fruit and cook the syrup rapidly to the
desired consistency.


Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.