Jams and Preserves

[Boogity]

Is there any difference between fruit jam and fruit preserve?

 

[~gd]

Is there any difference between fruit jam and fruit preserve?

I don't know if this is really correct, but my Mom used to say that in preserves you got some idea of the structure of the fruit, jam was mashed up. Her strawberry preserves you could find strawberry slices, jam you couldn't. Jam spreads well, preserves were more for show, cake or icecream topping, jam between the layers, Made the same way except more care was taken with preserves.~gd

 

[Wifezilla]

Gd has it right. Jelly is clear and made from the juice, jam is the fruit mashed, preserves are chunky.

 

[ORChick]

My understanding has been that preserves are jam with *something else* - apricot jam with almonds, for example, would be apricot preserves.

 

[~gd]

My understanding has been that preserves are jam with *something else* - apricot jam with almonds, for example, would be apricot preserves.

My English Grandma would insist that mixed preserves be called conserves.

 

[ORChick]

My understanding has been that preserves are jam with *something else* - apricot jam with almonds, for example, would be apricot preserves.

My English Grandma would insist that mixed preserves be called conserves.

Oops! You're right! Thank you for the correction; my mind must have slipped gears there for a moment

 

[Neko-chan]

Acording to my book Country Wisdom and Know-How:

Preserves

Fruit retains it's shape in preserves, and is clear and shiny. The aim is to have clear syrup, as thick as honey, or thicker- almost to the point of jelling. Syrup may not reach- or may pass- that stage. If syrup is too watery when fruit has reached the clear, shiny stage, remove the fruit with a slotted spoon, place in hot, sterilized jars, then continue to cook syrup until it reaches the desired consistency. If it is too thick, add in small amounts (1/4 cup at a time) of boiling water to delay the syrup reaching the jelling point before the fruit is clear.

Recipes that follow in the section are Cherry Preserves, Pear Preserves (with Ginger), Plum Preserves (Blue Damson), Pumpkin Preserves, Tomato-Pear Preserves, Watermelon Rind Preserves, and Strawberry Preserves.

 

[JRmom]

Acording to my book Country Wisdom and Know-How:

Preserves

Fruit retains it's shape in preserves, and is clear and shiny. The aim is to have clear syrup, as thick as honey, or thicker- almost to the point of jelling. Syrup may not reach- or may pass- that stage. If syrup is too watery when fruit has reached the clear, shiny stage, remove the fruit with a slotted spoon, place in hot, sterilized jars, then continue to cook syrup until it reaches the desired consistency. If it is too thick, add in small amounts (1/4 cup at a time) of boiling water to delay the syrup reaching the jelling point before the fruit is clear.

Recipes that follow in the section are Cherry Preserves, Pear Preserves (with Ginger), Plum Preserves (Blue Damson), Pumpkin Preserves, Tomato-Pear Preserves, Watermelon Rind Preserves, and Strawberry Preserves.

Ahhhh.... thanks for posting this. This is how I like my preserves, but I didn't know how to get the syrup thick enough but still retain the integrity of the fruit. Off to buy more strawberries....