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Fruit preserves refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. There are various types of fruit preserves made globally, and they can be made from sweet or savory ingredients.

Contents 1 Variations 1.1 Confit 1.2 Conserves 1.3 Fruit butter 1.4 Fruit curd 1.5 Fruit spread 1.6 Marmalade 1.7 Jam 1.8 Jelly 1.9 Preserves 2 Regional terminology 3 Production 4 Legal definitions 4.1 USDA definitions 4.2 European Union directives on 'jam' 5 Jelly worldwide 6 See also 7 References 7.1 Notes 8 External links

Variations

Confit

Main article: Confit

Confit, which is the past participle form of the French verb "confire" or "to preserve", is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set.^[1] However the term can also refer to fruit or vegetables which have been seasoned and cooked with honey or sugar until it has reached a jam-like consistency.^[2] Savory confits, such as ones made with garlic or tomatoes, may call for a savory oil such as virgin olive oil as the preserving agent.^[3][4]

Conserves

Conserves are preserves made from a mixture of fruits and/or vegetables. Conserves may also include dried fruit or nuts.^[5]

Fruit butter

Main article: Fruit butter

Fruit butter, is used in this context to refer to a process where the whole fruit is forced through a sieve or blended after the heating process.

"Fruit butters are generally made from larger fruits, such as apples, plums peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp...add sugar and cook as rapidly as possible with constant stirring... The finished product should mound up when dropped from a spoon, but should not cut like jelly. Neither should there be any free liquid." - Berolzheimer R (ed) et al (1959)^[6]

Fruit curd

Main article: Fruit curd

Fruit curd is a dessert topping and spread usually made with lemon, orange or raspberry.^[7] The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.^[8]

Fruit spread

Fruit spread refers to a jam or preserve with no added sugar.

Marmalade

Main article: Marmalade

British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and (in some commercial brands) a gelling agent. American-style marmalade is sweet, not bitter. In English-speaking usage "marmalade" almost always refers to a preserve derived from a citrus fruit, most commonly oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft; indeed marmalade is sometimes described as jam with fruit peel (although perversely many manufacturers now also produce peel-free marmalade). Such marmalade is most often consumed on toasted bread for breakfast. The favoured citrus fruit for marmalade production in the UK is the "Seville orange", Citrus aurantium var. aurantium, thus called because it was originally imported from Seville in Spain; it is higher in pectin than sweet oranges, and therefore gives a good set. Marmalade can also be made from lemons, limes, grapefruits, strawberries or a combination.

Jam

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh,^[9] however some cookbooks define Jam as cooked and gelled fruit (or vegetable) purees.^[10]

Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The following extract from a US cookbook describes the process.

"Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." - Berolzheimer R (ed) et al (1959)^{[notes 1]}

Examples:

• Strawberry jam (sweet, fruit)
• Mint jam (savory)
• Jalapeño pepper jam

Variations

Uncooked or minimally cooked (less than 5 minutes) jams, called freezer jam, because they are stored frozen, are popular in parts of North America for their very fresh taste.

Jelly

In the U.S. and Canada, the term jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin.^[9] In British English, these products are commonly referred to by the terms fruit spread or preserves, although jelly is also used in some instances, for example mint jelly. Jelly can be made from sweet, savory or hot ingredients. Jelly is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A cloth "jelly bag" is traditionally used as a filter.

"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.

EXTRACTING JUICE - Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al (1959)^{[notes 2]}

Examples:

• Grape jelly (sweet fruit)
• Mint jelly (savory)
• Jalapeño pepper jelly (hot)

Preserves

The term Preserves is usually interchangeable with Jam, however some cookbooks define Preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.^[10]

Regional terminology

The terms jam and jelly are used in different parts of the English speaking world in different ways.

Although both terms exist in North America, the UK and Australia; in the USA most jams are often popularly referred to as "jelly" in a generic way. Meanwhile in the UK, Canada, and Australia the two terms are more strictly differentiated, although the term jam is more popularly used in Australia and South Africa as a generic term.^[11][12] To further confuse the issue, the term jelly is also used in the UK and Australia to refer to a gelatin dessert, whereas in North America the brand name Jell-O is used as a generic term for gelatin desserts and is strictly differentiated from clear fruit preserves.

Production

This section of the article will use the generic term jam unless otherwise noted.

In general jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.

Commercially produced jams are usually produced using one of two methods. The first is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process, involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing it's boiling temperature to anywhere between 65-80 °C depending on the recipe and the end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, the vacuum pan method does not kill off all micro-organisms which may be present in the jam, therefore once the desired amount of water has been driven off, the jam still needs to be heated briefly to 95-100 °C to kill off any micro-organisms that may be present. During the commercial filling of the jam into jars, it is common to use a flame to sterilize the rim of the jar and the lid to destroy any yeasts & molds which may cause spoilage during storage. It is also common practice to inject steam into the head space at the top of the jar immediately prior to the fitting of the lid, in order to create a vacuum. Not only does this vacuum help prevent the growth of spoilage organisms, it also pulls down the tamper evident safety button when lids of this type are employed.

How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries, redcurrants, blackcurrants, citrus fruits, apples and raspberries, set very well; others, such as strawberries and ripe blackberries, often need to have pectin added. There are commercial pectin products on the market, and most industrially-produced jams use them. Home jam-makers sometimes rely on adding a pectin-rich fruit to a poor setter; for example blackberry and apple. Other tricks include extracting juice from redcurrants or gooseberries. Making jam at home is a popular handicraft activity, and many take part in this. Homemade jam may be made for personal consumption, or as part of a cottage industry.

Legal definitions

USDA definitions

The USDA treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or other liquids, while jams and preserves are gelled fruit that includes the seeds and pulp.^[9]

European Union directives on 'jam'

In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in a culinary sense as fruits, such as tomatoes; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as: rhubarb (the edible part of the stalks), carrots, sweet potatoes, cucumbers, and pumpkins. This definition continues to apply in the new directive, Council Directive 2001/113/EC (20 December 2001).^[13]

Jelly worldwide

• Mayhaw jelly is a delicacy in parts of the American South
• Grass jelly, a food from China and Southeast Asia, often served in drinks
• Almond jelly, a sweet dessert from Hong Kong
• Nata de coco, jelly made from coconuts originating from the Philippines
• Yōkan, a sweet pasty jelly dessert from Japan often made with beans, sweet potato or squash
• Muk, a variety of Korean jelly, seasoned and eaten as a cold salad
• Konjac (also called konnyaku), a variety of Japanese jelly
• Quince cheese a French quince jelly

There are a variety of jellies in the cuisines of East and Southeast Asia. Depending on the type, they may be sweet or unsweetened, or neither.

See also

• Lekvar
• Peanut butter and jelly sandwich

References

External links

• Making Jams and Jellies
• Making Jams, Marmalades, Preserves, and Conserves
• Varies Jam Recipes (Black Cherry, Carrot, Quince and Apple jams)
• Pepper Jelly Recipe at Nola Cuisine

Wikipedia content modification information:

• This page was last modified on 10 October 2008, at 22:56.

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