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Old 06-08-2006, 01:32 PM   #1
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Speaking of "jam, jellies, preserves"

Kind of Terminology/English question. What is what? How would you explain to Non-English/Non-American person (me) which one is which?

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Old 06-08-2006, 01:38 PM   #2
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Jellies are made from fruit juices and contain no fruit solids. They are clear like Jell-O.

Jams are made with the whole fruit. They contain the juice and fruit solids.

Preserves are jams that contain larger pieces of fruit.
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Old 06-08-2006, 01:53 PM   #3
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So in Jams then, the fruit is completely pureed (sp?), right?
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Old 06-08-2006, 01:54 PM   #4
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No, there are smaller pieces of fruit in jams. Ther pieces aer larger in preserves.
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Old 06-08-2006, 02:06 PM   #5
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Hm, now I am even more confused. Just went to look at some strawberry preserve I had on hand. There are no pieces of anything in it. But on the jar, it says “strawberry preserve”
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Old 06-08-2006, 02:57 PM   #6
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The definitions I gave you are what is considered to be reasonable definitions.

There is no standard for the size of pieces of fruit in a jar of preserves or jams. One company may call it a jam and another may call it a preserve.
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Old 06-08-2006, 03:32 PM   #7
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That actually helps. If I call something wrong name, I'll just blame some company.
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Old 06-08-2006, 05:56 PM   #8
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Let me confuse you a little further!!

I'm an Australian, so my definitions vary somewhat from the American definitions.

A fruit jelly is made from the juice of the fruit and sugar, so you end up with a smooth, almost clear product. It is otherwise made in the same way as a jam, and it's used much like jam is used. The other kind of jelly is made from coloured gelatine and is usually served as a dessert - or to tonsillectomy patients!

A jam may or may not have lumps in it, depending on how small you chop the fruit pieces, and how they break down during the cooking process. I tend to prefer non-lumpy jams, so I often put the cooked jam through the food processor (briefly) for a smoother product, then reboil before bottling. For marmalades, I strain out the peel - and that means I end up with a 'marmalade jelly'. A jam is also much thicker in consistency than a jelly, and it always has fruit pieces in it, not just the juice.

Preserves in my part of the world can be either a jam - smooth or lumpy depending on who makes it (usually commercially-produced) - but mostly it is home-preserved bottled fruit - what the Americans call 'canned'. Fruit in a bottle covered in syrup then hot-water-bathed to seal on the lids.

Then you get conserves. Always a jam, but mostly a smooth, non-lumpy one. If a berry conserve, the seeds have usually been removed, so it's more like a very thick jelly than a jam - but it uses the fruit, not just the juice.
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Old 06-08-2006, 07:05 PM   #9
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Quote:
Originally Posted by CharlieD
Kind of Terminology/English question. What is what? How would you explain to Non-English/Non-American person (me) which one is which?
To me jam and jelly is nothing that contains whole fruits in the product. Preserves contains whole fruit along with jam/jelly. I love preserves.
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Old 06-08-2006, 09:07 PM   #10
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Quote:
Originally Posted by Andy M.
Jellies are made from fruit juices and contain no fruit solids. They are clear like Jell-O.

Jams are made with the whole fruit. They contain the juice and fruit solids.

Preserves are jams that contain larger pieces of fruit.
Yeah. And preserves are the best. Or "real fruit" spreads, which is just pretty much mashed berries.
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