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This is the latest accepted revision, reviewed on 4 January 2019. Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory bia 3d jar, such as those made from tomatoes or squash.

The term ‘preserves’ is usually interchangeable with ‘jams’. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. A chutney is a relish of Indian origin made of fruit, spices and herbs.

Mango chutney, for example, is mangoes reduced with sugar. While confit, the past participle of the French verb confire, “to preserve”, is most often applied to preservation of meats, it is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like. A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar. An alternative definition holds that conserves are preserves made from a mixture of fruits or vegetables. Conserves may also include dried fruit or nuts.

Fruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process. Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid. Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. Although the FDA has Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products, there is no specification of the meaning of the term Fruit spread.

For the album, see Strawberry Jam. Jam typically contains both the juice and flesh of a fruit or vegetable, although one cookbook defines it as a cooked and jelled puree. Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid. It is popular in parts of North America for its very fresh taste.

Recipes without added pectin use the natural pectin in the fruit to set. Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of the higher pectin fruits or used with commercially produced or homemade pectin. Use of added pectin decreases cooking time.

In Canada, fruit jam is categorized into two types: fruit jam and fruit jam with pectin. Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Though both types of jam are very similar, there are some differences in fruit percent, added pectin and added acidity. This drawing depicts a pectin molecule. These molecules combine to form the network responsible for making jelly.

Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2. Additional pectin may be added where the original fruit does not supply enough, for example with grapes. Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating.

Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice  Pour cooked fruit into a jelly bag which has been wrung out of cold water. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, Citrus aurantium var. The peel has a distinctive bitter taste which it imparts to the preserve.