Michigan State University Extension
Preserving Food Safely - 01600543
10/13/97

### KINDS OF FRUIT PRESERVES

     JELLY:  is made from strained fruit juice. The product  is

    clear
     and firm enough to hold its shape when turned out  of

    the
    container, yet soft enough to spread.

     BUTTERS:  are made by cooking fruit pulp and  sugar  until

    thick
    enough to spread easily. Spices are added depending on

    personal
     taste. The butter needs to be cooked slowly  after

    the
     sugar is added to prevent scorching.  Finer butters can

    be
    made by straining  the pulp through  a food mill and then

    through
    a  fine-meshed sieve.

     JAM:  is  made from crushed or ground fruit and  tends  to

    hold
     its shape but is generally less firm than jelly.  Jams

    are
     cooked until they round up in a spoon. They  should  be

    made
     in  small batches and cooked rapidly until  the  sugar

    dissolves.

     CONSERVES: are jams made from a mixture of fruits, usually

    including
     citrus fruit; often raisins and nuts  are  added.

    Conserves
     are cooked until the mixture will  round up  in a

    spoon.
      They   should  be made in small batches and  cooked

    rapidly.

     MARMALADE: is a tender jelly with small pieces of fruit or

    peel
     distributed evenly throughout. It should be cooked  in

    small
     batches  and brought quickly to  the  jellying  point

    after
     the  sugar is added.  A marmalade  commonly  contains

    citrus
      fruit;   part of the white rind should  be   cooked

    with
    the fruit for most of the pectin is found there.

     PRESERVES: are whole fruits or large pieces of fruit in  a

    thick
     syrup,  often slightly jellied. Preserves  should  be

    cooked
    in small batches in wide pans. If the syrup gets  too

    thick
     before  the fruit is tender and  clear,  add  boiling

    water.
    If the fruit is clear and tender but the syrup is too

    thin,
     remove the fruit and cook the syrup  rapidly  to  the

    desired
    consistency.

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