jams, jellies, and preserves

[Elizabeth Gregory]

>From the _Better Homes and Gardens New Cookbook_, Revised Edition, Eighth Printing, 1980. (Perhaps a little more understandable than FDA. I'm sorry I can't find my USDA Food Presevation Handbook.)

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Jellies are made from fruit juice, are clear, and firm enough to hold their shape.

Jams contain slightly crushed or ground fruit and are usually softer than jelly.

Conserves are jams made from a mixture of fruits, usually including citrus fruit; raisins and nuts are often added.

Marmalade is a tender jelly with pieces of fruit distributed throughout; it commonly contains citrus fruits.

Preserves are whole fruits or large pieces of fruit in a thick, jellied syrup.
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In the recipes that follow, some jellies, jams, and marmalades are made with added pectin--others rely on sugar, cooking temperature, and/or pectin already present in the fruit for the jelling action. However, no conserve recipes mention added pectin. There are no recipes for preserves.

Elizabeth Gregory
e-gregory at tamu.edu