What is the difference between a preserve and a conserve, a jam and a jelly?!
What is the difference between a preserve and a conserve, a jam and a jelly?
Do some use less sugar .... ?
And have you ever sweetened yours with fruit juices rather than cane sugar ...?
Ta!
Answers:
A preserve is fruit cooked with sugar and usually pectin, used as a spread for bread. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree. A conserve is a mixture of fruits, nuts and sugar, cooked together until thick, often used to spread on biscuits, crumpets and so on. A clear, bright mixture made from fruit juice, sugar and sometimes pectin. The texture is tender but will be firm enough to hold its shape when turned out of its container. A thick mixture of fruit, sugar (and sometimes pectin) that is cooked until the pieces of fruit are very soft and almost formless.
Source(s):
www.foodnetwork.com (the encyclopedia on the site)
Preserve: Fruit preserved by cooking with sugar.
Conserve: Fruit preserved by cooking with sugar.
Jam: Preserve of crushed fruit.
Jelly: Preserve of the jelled juice of fruit.
So, basically, the first three are all the same; jelly uses only the juice.
Use the Yahoo Toolbar - Reference - dictionary
For their definition
I would never alter the sugar amounts.
OR use anything other that C&H cane sugars.
BTW
They all use sugar......