The term 'preserves' is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, cheese, leather and marmalade. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English-speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is 'jam'.

Types of Fruit Preserves

Cheong

Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment.

Chutney

A chutney is a relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after preparation, modern chutneys are often made to be sold, so they require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar

Confit

Confit, the past participle of the French verb confire, 'to preserve', is applied both to preservation of meats, and to fruits or vegetables seasoned and cooked with honey or sugar till jam-like.[9] Savory confits, such as those made with garlic or fennel, may call for an oil, such as virgin olive oil, as the preserving agent.

Konfyt (Afrikaans: 'jam' or 'fruit preserve') is a type of jam eaten in Southern Africa.[clarification needed] It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, watermelons, berries, peaches, prickly pears, or others) and sugar, and optionally adding a little ginger to enhance the flavour. The origin of the term is obscure, but it is theorized that it came from the French.

Conserve

A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar.

The making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping the fruit in the hot sugar mixture for just long enough to allow the flavour to be extracted from the fruit, and sugar to penetrate it, but not so long that the fruit breaks down and liquefies. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to penetrate into the fruit and soak the water out, then heating the resulting mixture to bring it just to the set point. As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid faults such as tough skins and spoiling. Currants and gooseberries, and a number of plums are among these fruit.

Because of this shorter cooking period, not as much pectin will be released from the fruit, and consequently conserves, particularly if home-cooked, will sometimes be slightly softer set than some jams.

There is an alternative definition of a conserve: a preserve made from a mixture of fruits or vegetables. Conserves in this sense may also include dried fruit or nuts.

Fruit butter

Fruit butter are generally made from larger fruit, 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. Nor should there be any free liquid.

Fruit curd

Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavourful spread. Some recipes also include egg whites or butter.

Jam

Jam refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches 'jelling' or 'setting' point, which is achieved through the action of natural or added pectin. It is then sealed in containers.

Jam making became 'a great new industry' in 19th century England, at which point English jam makers were jam makers for the world, thriving after the repeal of sugar duties in 1874.

Pectin is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin thickens the final product via cross-linking of the large polymer chains.

Recipes without added pectin use the natural pectin in the fruit to set. Tart apples, sour blackberries, cranberries, currants, gooseberries, Concord grapes, soft plums, and quinces work well in recipes without added pectin.

Jelly

The category of fruit preserve referred to as a jelly (from the French gelée)[29] is a clear or translucent fruit spread made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial cooking.

The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly.

High pectin fruits such as quinces, apples or redcurrants are used for making jelly. In the United States, jellies made from strawberries or concord grapes are most preferred and are used for making peanut butter and jelly sandwiches. Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant, or mint, are classic accompaniments to roasted meats such as turkey, game, and lamb.

A traditional method for filtering the fruit from the liquid in a jelly is through the use of a muslin or stockinette 'jelly bag', suspended by string from an upturned stool over a bowl to allow the straining to occur gently under the action of gravity. Jellies need to be strained very slowly and gently to ensure the clarity of the result, as forced straining by squeezing or pressing can lead to cloudiness in the jelly.

Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2.

Marmalade

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is distinguished from jam by the inclusion of citrus peel, and the use of more water, in which respect it resembles a jelly. It is distinguished from a jelly by containing pieces of fruit peel.

The benchmark citrus fruit for marmalade production in Britain is the bitter Spanish Seville orange, Citrus aurantium var. aurantium, prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which it imparts to the preserve.