Fruit preserves

Fruit preserves are preparations of fruits, sugar, and sometimes acid, often canned or sealed for long-term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey is also used. The term "preserves" is usually interchangeable with "jams". Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.

Etymology

The term "preserve" comes from the Latin praeservare, which means to guard or to protect. The process of making preserves is a method of food preservation, which is why the term "preserve" is used.

Types of Fruit Preserves

There are several types of fruit preserves, including jam, jelly, marmalade, conserves, and fruit butter. Each type has its own unique characteristics and preparation methods.

Jam

Jam is a type of fruit preserve that is made from crushed or chopped fruits that are cooked with sugar. The fruit is cooked until it reaches a gel-like consistency.

Jelly

Jelly is a type of fruit preserve that is made from fruit juice that is cooked with sugar and pectin. The fruit juice is strained before it is cooked to remove any seeds or pulp.

Marmalade

Marmalade is a type of fruit preserve that is made from citrus fruits. The peel of the fruit is often included in the preserve, giving it a distinctive bitter taste.

Conserves

Conserves are a type of fruit preserve that is made from a mixture of fruits. They are often used as a spread for breads and pastries.

Fruit Butter

Fruit butter is a type of fruit preserve that is made from pureed fruit that is cooked with sugar. The fruit is cooked until it reaches a thick, creamy consistency.

Related Terms

• Canning: The process of preserving food by heating it and sealing it in airtight containers.
• Pectin: A naturally occurring substance in fruits that is used as a gelling agent in the preparation of fruit preserves.
• Preservation (food): The process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value.

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