Jelly or Jam? Preserves or Conserve? What’s the Difference?
jelly
A clear mixture made from strained fruit (juice), sugar and usually PECTIN. The texture is tender but will be firm enough to hold its shape when turned out of its container. (In Britain, jelly is the term used for gelatin dessert.)
jam
A thick mixture of fruit, sugar (and usually PECTIN) that is cooked until the pieces of fruit are very soft and almost formless.
preserves
Fruit cooked with sugar and usually PECTIN, used as a spread. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
conserve
[kuhn-SERV, KON-surv]
A mixture of fruits, nuts and sugar, cooked together until thick.
marmalade
[MAHR-muh-layd]
A preserve containing pieces of fruit rind, especially citrus fruit. The original marmalades were made from quince — the Portuguese word marmelada means “quince jam.” Now, however, Seville oranges are the most popular fruit for marmalades.
Definitions based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
