Home Canning Fruits
This information comes from my Blue Book, guide to preserving.
Conserves are jam-like products made with a combination of two or more fruits, nuts and raisins. Conserves are cooked until they round up on a spoon. If nuts are used, they can be added during the last five minutes of cooking.
Example:Apple Cranberry Conserve
Jams are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams can be made of one fruit or a combination of fruits. They should be firm but spreadable; jams do not hold the shape of the jar.
Example:Orange Pear Jam Example:Cherry Jam Example:Cranberry Orange Jam with Crystallized Ginger Example:Blueberry Lime Jam
Example:Strawberry Lavender & Honey Freezer Jam Example:Rhubarb Freezer Jam Example:Strawberry Freezer Jam Example:Sugar Free Strawberry Freezer Jam
Juice strained from fruit is used to make jelly. It is usually prepared in a way that keeps the juice crystal clear and shimmering. Jelly is gelatinized enough to hold its shape when removed from the jar, yet soft enough to spread easily.
Marmalade is a soft jelly containing small pieces of fruit and peel evenly suspended in the transparent jelly. Marmalade is cooked in small batches and brought rapidly to (or almost to) the gelling point. Marmalades are similar in structure to jam.
Fruit is preserved with sugar so it retains its shape, is transparent, shiny, tender and plump. The syrup varies from the thickness of honey to that of soft jelly. A true preserve does not hold its shape when spooned from the jar.
Example:Sour Cherry Preserves