Strawberry-Lemon Marmalade. (Get the recipe here. It’s one of my favorites.)
Marmalade or conserve? Jam or preserve? The appellations for fruit spreads range from the ordinary and familiar to the exotic and quaint. But what do they mean? What’s the difference? (I like to make conserves just because they sound so old-fashioned, but they are also delicious.) Here’s the lowdown on the different categories of fruit spreads:
A butter is made by cooking fruit pulp and sugar (and usually spices) to a thick consistency that will round up on a spoon.
Conserves are like a jam but include two or more fruits and usually nuts and/or raisins. They’re cooked till the round up on a spoon.
A jam is made by cooking crushed or chopped fruit until it rounds up on a spoon. Jams may include combinations of fruits.
Jelly is made with the juice strained from fruit and is clear and gelatinzed enough to hold its shape but still soft enough to spread.
Marmalade is a cross between a jam and a jelly that includes bits of fruit and peel suspended in the mixture.
A preserve is fruit preserved with sugar in a syrup mixture. It doesn’t hold its shape when spooned from the jar.
There may be a pop quiz at any time! Meanwhile–
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