Michigan State University Extension
Preserving Food Safely - 01600543


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

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

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.

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