Six Fruit Spreads

Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes. Pectin is an indigestible carbohydrate. It is found in the cell walls of most fruit. When heated with sugar in water, it gels, giving jam, jelly, and preserves their thickness.

Jam is a thick mixture of pulp or crushed fruit, pectin, and sugar that is boiled gently and quickly until the fruit is soft and has an organic shape. It spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings. Jam tastes much like the original fresh fruit.

Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables. Unlike a jam's fresh flavor of the original fruit, a jelly's flavor is that of the fruit after several hours of cooking.

Marmalade is a spread made from the peel and pulp of fruit. Marmalade is cooked for a long time, has no pectin, and is used as spreads and glazes. It is a balanced combination of clear jelly with pieces of fruit suspended in it. This fruit may or may not be citrus. Marmalade, like jelly, does not taste of fresh fruit, though the pieces of whole fruit maintain much of the original brightness of flavor.

Preserves are spreads that have chunks of fruit in a syrup or jam. It is a broad category that includes jam, jelly, and marmalade, as well as pickles, chutneys, and any other canned food. Basically, food which lasts longer than it would on its own is considered a preserve.

Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency. These types of spreads are sometimes translucent and often opaque. Fruit butters are best used as a spread or filling. It is a variety of jelly and is whipped or cooked down until it becomes extremely thick

Conserves are basically a jam, made with dried fruits and nuts and cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

According to the US Food and Drug Administration, jam and preserves are considered the same thing. Generally a fruit spread is a preserve if the fruit chunks are somewhat large and it is called a jam if the chunks are relatively small and mashed.

Jams and jellies are sweeter and have about half the calories of butter or margarine and unlike butter and margarine, contain zero fat.