0
0 Fruit preserves are known by many names, with many variations. There are also many recipes. The basic principles are the same whether you’re making jam, a fruit preserve, compote or jelly.
It is made by boiling a fruit-sugar mixture to make it set. The main differences are the consistency, colour, flavour, and clarity.
Conserve
Conserves are chunky, jam-like mixes made with more than one fruit. They often include raisins, almonds, and citrus fruits. The conserve is often served on pastries and bread, or with meat and cheese salads.
Compote
Compotes are thick syrups that contain whole fruit pieces. They’re often served with hot or cold cream as desserts. Compotes include strawberry, blackberry and rhubarb mixtures, as well as blueberries, raspberries, blackberries, and other summer fruits. The syrup can be flavoured by vanilla, orange peel, cinnamon, or any other spice.
Jam
Jam is a term that covers a variety of fruit preserves made with sugar and chopped fruits. While jam can contain pulped fruit, most of the time it’s a smooth spread without any fruit chunks. Enjoy on a scone with Afternoon tea box delivery from www.afternoonteabox.com/
Jelly
Jelly is a clear spread that’s also known as jello in the United States. It’s made from fruit juice and sugar. A setting agent such as pectin is required. Some jelly recipes also call for lemon juice, and require straining the cooked fruit over a long period of time to obtain a clear liquid.
Marmalade
The set marmalade mixture is a mix of fruit and citrus peel. Seville orange marmalade is incredibly popular in England. The sweetness from the sugar offsets the tartness that comes with orange peel. The Romans made marmalades, which can be prepared with grapefruits as well as lemons, limes and kumquats.
Average Rating