Preserves and marmalades deserve a place in your pantry, as well.
What can make a hot buttered biscuit even better?
A dollop of your favoritestrawberry jam, that’s what.
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Or maybe you prefer grape jelly or peach preserves?
The primary difference between jam and jelly is that jam is made with fruit and jelly uses fruit juice.
Preserves contain whole fruit or large pieces of fruit.
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Where jelly has to be spread,fruity jamscan be spooned over a piece of toast.
When making jam, the fruit is chopped or pureed and cooked down with sugar.
The particular fruit and recipe you are working with will determine if you need additional pectin.
Jelly
Jelly is the firmest of the three fruit condiments.
A marmalade is simply a preserve made with citrusthe whole fruit, rind and all.
It can be sweet, sour, thick, or chewy.
Use fruit preserves inmeat marinadesor serve with cheese and crackers.
Why Pectin Is Important
All three of these fruit condiments need fruit, sugar, and heat.
Not all fruits and vegetables contain the same amount of pectin though.
Some recipes mix high- and low-pectin fruits so the jam gels well without added pectin.
Top burgers with salty-sweetbacon and sweet onion jam.
Fruit butter like apple and pumpkin are popular in the fall.
They typically use less sugar and cancook in a slow cooker, yielding a thick, smooth spread.
Chutney is made with fruits like mango, cranberry, and pineapple, as well as savory ingredients.
It is the most savory and contains less sugar than other fruit spreads.
It often features spices and vinegar or another acid that makes it tangy.
Serve chutneys with roasted meats.
Unlike jam, it cooks quickly, in about 30 minutes, and the fruit retains its shape.
Compote often includes spices like ginger, cinnamon, or star anise.
Youll find versions withplums,roasted strawberries, and blueberries.
Its delicious over ice cream, in parfaits, and on waffles.
How to Make Your Own
Making your own fruit spreads doesnt have to be daunting.
As the name implies, justrefrigerate or freezethe finished jam after it cools.
Store in the refrigerator for about a month or in the freezer for one year.
Enlist your slow cooker to make apple or pumpkin butter.
