Three varieties of fruit preserves: strawberry, quince, and red plum

Fruit preserves refers to fruit, or vegetables, that have been prepared, canned or jarred for long term storage. The preparation of fruit preserves traditionally involves the use of pectin. There are various types of fruit preserves made globally, and they can be made from sweet or savory ingredients. For other uses, see Canning (disambiguation). ... Pectin, a white to light brown powder, is a heterosaccharide derived from the cell wall of higher terrestrial plants. ...

Jam

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh^[1], however some cookbooks define Jam as cooked and gelled fruit (or vegetable) purees^[2]. For the 2005 Missy Elliott album, see The Cookbook. ...

Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The following extract from a US cookbook describes the process.

"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." - Berolzheimer R (ed) et al (1959) ^[3]

Examples:

• Strawberry jam (sweet, fruit)
• Mint jam (savory)
• Jalapeño pepper jam

Variations For other uses, see Strawberry (disambiguation). ... Binomial name The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. ...

Uncooked or minimally cooked (less than 5 minutes) jams, called freezer jam, because they are stored frozen, are popular in parts of North America for their very fresh taste. North American redirects here. ...

Jelly

In the U.S. and Canada, the term jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin^[1]. In British English, these products are commonly referred to by the terms fruit spread or preserves, although jelly is also used in some instances, for example mint jelly. Jelly can be made from sweet, savory or hot ingredients. Jelly is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A cloth "jelly bag" is traditionally used as a filter. “Mint” redirects here. ...

"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.

EXTRACTING JUICE - 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. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al (1959) ^[4]

Examples:

• Grape jelly (sweet fruit)
• Mint jelly (savory)
• Jalapeño pepper jelly

This article is about the fruits of the genus Vitis. ... “Mint” redirects here. ... Binomial name The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. ...

Marmalade

Main article: Marmalade

Marmalade is a sweet preserve, traditionally with a bitter tang, made from citrus fruit rind (most popularly oranges), sugar, water, and (in some commercial brands) a gelling agent. The traditional British "marmalade" is most commonly from Seville oranges, which are less sweet than dessert oranges. American-style marmalade is sweet and not bitter. For other uses, see Marmalade (disambiguation). ... For other uses, see Citrus (disambiguation). ... Binomial name (L.) Osbeck[1] Percentages are relative to US recommendations for adults. ... This article is about sugar as food and as an important and widely-traded commodity. ... Look up jelly in Wiktionary, the free dictionary. ...

Preserves

The term Preserves is usually interchangeable with Jam, however some cookbooks define Preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.^[2]

Conserves

The word "conserve" may be used as an alternative term for "jam".

Fruit butter

Main article: Fruit butter

Fruit butter, is used in this context to refer to a process where the whole fruit is forced through a sieve or blended after the heating process. A fruit butter is a sweet spread made of fruit cooked to a paste, then lightly sweetened. ...

"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. After sieving, cook the pulp...add sugar and cook as rapidly as possible with constant stirring... The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid." - Berolzheimer R (ed) et al (1959) ^[5]

Fruit curd

Main article: Lemon curd

Fruit curds, primarily lemon or other citrus fruit, contain eggs and butter. Wikibooks Cookbook has more about this subject: Lemon curd Homemade lemon curd Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. ...

Fruit spread

Fruit spread refers to a jam or preserve with no added sugar.

Jams, jellies and honeys, Minnesota State Fair

Image File history File links Metadata Size of this preview: 800 × 531 pixelsFull resolution (2048 × 1360 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 531 pixelsFull resolution (2048 × 1360 pixel, file size: 1. ... The Minnesota State Fair is the state fair of the U.S. state of Minnesota. ...

Regional terminology

The terms jam and jelly are used in different parts of the English speaking world in different ways.

Although both terms exist in North America, the UK and Australia; in the USA most jams are often popularly referred to as "jelly" in a generic way. Meanwhile in the UK, Canada, and Australia the two terms are more strictly differentiated, although the term jam is more popularly used in Australia and South Africa as a generic term.^{[6] [7]} To further confuse the issue, the term jelly is also used in the UK and Australia to refer to a gelatin dessert, whereas in North America the brand name Jell-O is used as a generic term for gelatin desserts and is strictly differentiated from clear fruit preserves. A variety of pre-packaged gelatin dessert products Jelly, as sold in UK The most common culinary use for gelatin is as a main ingredient in varieties of gelatin desserts. ... JELL-O is a brand name belonging to USA-based Kraft Foods for a number of gelatin desserts, including fruit gels, puddings and no-bake cream pies. ...

Production

This section of the article will use the generic term jam unless otherwise noted.

An open jar of raspberry jam

Making jam at home

In general jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set. Image File history File links Download high resolution version (790x636, 1286 KB) Summary I took this picture of no name brand Raspberry Jam. ... Image File history File links Download high resolution version (790x636, 1286 KB) Summary I took this picture of no name brand Raspberry Jam. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 602 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 602 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... For other uses, see Weight (disambiguation). ... For other uses, see Temperature (disambiguation). ... For other uses, see Celsius (disambiguation). ... For other uses, see Fahrenheit (disambiguation). ... For other uses, see acid (disambiguation). ... Pectin, a white to light brown powder, is a heterosaccharide derived from the cell wall of higher terrestrial plants. ... Trial and error is a method for obtaining knowledge, both propositional knowledge and know-how. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Mouthfeel is a product’s physical and chemical interaction in the mouth. ...

How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries, redcurrants, blackcurrants, citrus fruits, apples and raspberries, set very well; others, such as strawberries and ripe blackberries, often need to have pectin added. There are commercial pectin products on the market, and most industrially-produced jams use them. Home jam-makers sometimes rely on adding a pectin-rich fruit to a poor setter; for example blackberry and apple. Other tricks include extracting juice from redcurrants or gooseberries. Making jam at home is a popular handicraft activity, and many take part in this. Homemade jam may be made for personal consumption, or as part of a cottage industry. Binomial name L. Wikimedia Commons has media related to: Ribes uva-crispa See Physalis peruviana for the tomato-like fruit commonly known as the Cape gooseberry and kiwifruit for the fruit sometimes known as the Chinese gooseberry. ... Binomial name L. The Redcurrant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family Grossulariaceae, native to parts of western Europe (France, Belgium, Netherlands, Germany, and northern Italy). ... Binomial name L. The Blackcurrant (Ribes nigrum) is a species of Ribes berry native to central and northern Europe and northern Asia. ... Species Malus domestica Malus sieversii Apple is the fruit (pome) of the genus Malus belonging to the family Rosaceae, and is one of the most widely cultivated tree fruits. ... Cultivated raspberries The raspberry (plural, raspberries) is the edible fruit of a number of species of the genus Rubus. ... For other uses, see Strawberry (disambiguation). ... This article is about the fruit. ... This article is about the fruit. ... This article is about the fruit. ... A handicraft shop in Delhi-India, other opction is Apus-Inka. ... The use of the term has expanded, and is used to refer to any event which allows a large number of people to lalalawork part time. ...

Legal definitions

USDA definitions

The USDA treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or other liquids, while jams and preserves are gelled fruit that includes the seeds and pulp^[1]. The U.S. Department of Agriculture, also called the Agriculture Department, or USDA, is a Cabinet department of the United States Federal Government. ...

European Union directives on 'jam'

In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in a culinary sense as fruits, such as tomatoes; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as: rhubarb (the edible part of the stalks), carrots, sweet potatoes, cucumbers, and pumpkins. This definition continues to apply in the new directive, Council Directive 2001/113/EC (20 December 2001). ^[8] This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... is the 205th day of the year (206th in leap years) in the Gregorian calendar. ... Also: 1979 by Smashing Pumpkins. ... For other uses, see Tomato (disambiguation). ... For other uses see Rhubarb (disambiguation) Species About 60, including: R. nobile R. palmatum Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. ... This article is about the cultivated vegetable. ... Binomial name (L.) Lam. ... This article is about the fruit. ... For other uses, see Pumpkin (disambiguation). ... is the 354th day of the year (355th in leap years) in the Gregorian calendar. ... This article is about the year. ...

Jelly worldwide

• Mayhaw jelly is a delicacy in parts of the American South
• Grass jelly, a food from China and Southeast Asia, often served in drinks
• Almond jelly, a sweet dessert from Hong Kong
• Nata de coco, jelly made from coconuts originating from the Philippines
• Yōkan, a sweet pasty jelly dessert from Japan often made with beans, sweet potato or squash
• Muk, a variety of Korean jelly, seasoned and eaten as a cold salad
• Konjac (also called konnyaku), a variety of Japanese jelly

There are a variety of jellies in the cuisines of East and Southeast Asia. Depending on the type, they may be sweet or unsweetened, or neither. Species Crataegus aestivalis Crataegus opaca Crataegus rufula et al Mayhaw is the name given to the fruit of three species of hawthorn that are common in wetlands throughout the southern United States. ... The U.S. Southern states or The South, known during the American Civil War era as Dixie, is a distinctive region of the United States with its own unique historical perspective, customs, musical styles, and cuisine. ... Leaf jelly Chinese: Malay name Malay: cincau Vietnamese name Vietnamese: Grass jelly, or Leaf jelly , is jelly-like dessert drink found in China, Taiwan and Southeast Asia. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Almond jelly is a popular dessert in Hong Kong. ... Nata de Coco, a high fiber, zero fat Filipino dessert. ... Yōkan ) is a thick jellied dessert made of red bean paste, agar, and sugar. ... Muk is a type of jelly found in Korean cuisine. ... Binomial name Amorphophallus konjac K. Koch Konjac (Amorphophallus konjac; syn. ...

See also

• Lekvar
• Marmalade

Lekvar or prune butter is a very thick puree of pure fruit, usually prunes or apricots used in filled pastries and cookies. ... For other uses, see Marmalade (disambiguation). ...

External links

• Assorted Jam and Jelly recipes
• Making Jams and Jellies
• Making Jams, Marmalades, Preserves, and Conserves

References