Jam is made from crushed or ground fruit and usually has a thick consistency.
Jelly is made from fruit juice and contains no visible pieces of fruit. It is clear and firm enough to hold its
shape when turned out of the jar.
Marmalade is a soft gel with pieces of fruit and citrus peel.
Preserves are made by cooking whole or large pieces of fruit in a thick sugar syrup.
Conserves are a mixture of fruits, citrus fruit, nuts and raisins.
Nutrient value
Fruit spreads have a high sugar content and provide mainly calories (55 to 70 per level tablespoon). They should be used sparingly by persons concerned about weight control or sugar consumption.
Low-sugar fruit spreads can be prepared from special recipes using non-nutritive sweeteners and gelatin or pectin substitutes. However, these products must be refrigerated or frozen to prevent spoilage because non-nutritive sweeteners cannot preserve fruit like sugar can.
Pectin is necessary for thickening or gel formation. It is present naturally in fruit and also is commercially available in powdered or liquid form.
Pectin is formed from protopectin as fruit ripens, or as underripe fruit is cooked. All fruits have some pectin. Apples, crabapples, gooseberries, citrus peel and certain plums contain large amounts of pectin.
Other fruits, like blueberries, straw-berries, cherries, or huckleberries, contain little pectin and will thickenonly if combined with fruit rich in pectin, or combined with powdered or liquid pectin.
Most recipes call for powdered or liquid pectin. Fresh pectin should be purchased yearly; old pectin may result in poor gels. Spreads made without added pectin require longer cooking and yield less product.
Acid must be present in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit is added. Commercial pectin products contain organic acids, like fumaric acid.
For best results, always use tested recipes from a reliable source. Measure ingredients carefully and follow the directions exactly. Do not change the amount of sugar or fruit. Do not substitute one type of pectin for another.
If you want a larger yield, prepare the recipe twice or as many times as necessary. Do not double the recipe since the larger quantity may not cook to the proper stage in the time suggested in the recipe. Likewise, do not cut the recipe in half.
Many people prefer to make uncooked or freezer jams because they are quick and have a more pronounced fresh fruit flavor. Recipes for freezer jams are included with most pectin products. Be sure to follow the recipe exactly.
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