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Volume II
July 30, 2003

Fruit Spread Terminology

You'll find many bread spread recipes with the words jelly, jam, conserve, marmalade, preserves, or butter in the title. What will the final product be if it's a conserve versus a preserve? Read below to expand your recipe reading savoir-faire.

Butter: fruits that are cooked down until they form a thick puree, sometimes containing added sweeteners and spices.

Conserve: a chunky mixture of fruit (fresh or dried) and nuts that is cooked with pectin and a sweetener until translucent.

Jam: thick spreads made from pureed or crushed fruit, mixed with sugar, and boiled until thick; sometimes pectin is added.

Jelly: a firm, clear, sparkling gel made from fruit juice and sometimes cooked with added sweetener or pectin.

Marmalade: a spread from one or more citrus fruits that is cooked with pectin and a sweetener until translucent.

Preserves: a chunky single fruit spread that is cooked with pectin and a sweetener until the fruit is translucent and plump and the syrup is thick.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Jiggly Jelly Test
Fruit Spread Terminology
What Mothers Teach
LIVE VOTE: Real vs. Paper Plates?
HomeCook'n Cover Page

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