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Return to the homepage by clicking on the site logo. Changes must be reviewed before being displayed on this page. Strawberry jam on a dish. In English, the word, in plural form, “preserves” is used to describe all types of jams and jellies. The term ‘preserves’ is usually interchangeable with ‘jams’. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’.
Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. Indian origin made of fruit, spices and herbs. Mango chutney, for example, is mangoes reduced with sugar. Savory confits, such as ones made with garlic or fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point. As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins. Conserves may also include dried fruit or nuts.
Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid.