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By HELEN W. SMITH
Extension Agent, Home Economics
As the food preservation season comes to an end, there are still plenty of fall fruits to use for ingredients. If you’re in a jam about how conserves differ from marmalades, here’s a quick glossary of terms you can “preserve” for posterity.
Most of us refer to any tasty fruit spread as “preserves.” But preserves are only one of six varieties of “semi-soft spreads.” As a group, they may just be the most popular way to preserve food at home; they heighten the senses and bring accolades from all who sample them.
Each type of fruit requires four basic ingredients: fruit, sugar, acid and pectin. Some fruits contain enough of their own acid and pectin; otherwise, you must add it to the recipe. The distinctions come in the slightly different techniques used to prepare and cook each variation.
Jelly-calls for the strained juice from fresh fruit. The end product has a clear, shimmering appearance. It holds its shape when removed from the jar yet is tender-firm enough to spread easily.
Jam-requires crushed or chopped fruit and is cooked until it rounds up in a spoon. Jam should be slightly firm, but won’t retain its shape like jelly. Thickness results from cooking reduction rather then jelling, so prepare jam in small batches and cook rapidly.
Preserves-contain whole fruit or large pieces suspended in thick svrup. The fruit retains its shape
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