Home Canning Fruits

Recipe Rating:	3 Ratings5
Categories:	Other Sauces, Spreads, Jams & Jellies
Keywords:	butter, Jelly, marmalade, preserve, conserve
Serves:	family

Ingredients

apples, blueberries, strawberries, raspberries, peaches, pears, kiwi, cherries and etc...

Pinched by opstrate, and 177 more.

Kim Biegacki

Full Flavored

Warren, OH (pop. 41,557)

pistachyoo

Member Since Apr 2011

Kim's Notes:

I had a taste testing with my nephew Noah today but it wasn't the usual pickle tasting but instead jams, jellies and more. He got to have samples of each one on a cracker or toasted english muffin. He cleansed his palate with crisp cooked bacon in between the different types. LOL Anyway, I thought it would be a good idea to break these down and explain in a recipe too. It is great to know the differences between them all.

This information comes from my Blue Book, guide to preserving.

Directions

Butter:
Fruit Butter is made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Spices may be added. Butters are cooked slowly until thick enough to round up on a spoon.
Example:Sour Cherry Vanilla Butter
Example:Monkey Butter

Conserve:
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

Jam:
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

Freezer Jams:
Example:Strawberry Lavender & Honey Freezer Jam Example:Rhubarb Freezer Jam Example:Strawberry Freezer Jam Example:Sugar Free Strawberry Freezer Jam

Jelly:
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:
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.

Preserve:
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