What Are? The differences between -

Here's some general question many people ask when starting out... If you have an FAQ you'd like to post please contact us.
Forum rules
These FAQs are aimed to assist preservers and those making dairy products.
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

What Are? The differences between -

Postby Shadowgirlau » Fri Aug 15, 2008 9:03 am

A cooked mixture of fruits and/or vegetables with sugar, vinegar and spices. This condiment can range in texture from chunky to smooth and in degrees of spiciness from mild to hot.

Similar to jam, a mixture of fruits, nuts and sugar cooked together until thick and often used as a spread. While having the consistency of a soft jam a conserve is cooked using whole fruits or halved fruits (depending on individual taste and size of fruits) but always large pieces of fruit. Tradionally a conserve also conatins a combination of dried fruits, nuts and spices though in modern times most cooks leave these out. When nuts and raisins are omitted the conserve basically becomes a mixed fruit jam and no longer classifes as a classic conserve.

Fruit Butters:
Puréed fruit cooked with sugar and spices until smooth and thickened; used as a sweet spread.

A thick mixture of crushed or chopped fruit cooked with sugar or pectin and used as a sweet spread or ingredient.

Made from fruit juice with sugar or pectin, this sweet spread contains no solid fruit.

Marmalade: Similar to jam, this preserve is often made from citrus fruit and contains pieces of fruit rind.
Life is what happens to you while you're busy making other plans.
- John Lennon

Return to “FAQs and Tips/Tricks on preserving, canning and cheesemaking”

Who is online

Users browsing this forum: No registered users and 1 guest