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Jams, Preserves, Jellies, Cheeses and Butters

August 17, 2011 By Sandy

What is the difference between a jam / a preserve / a jelly / a cheese / a butter ?

  • Jam: the fruit is cooked to a puree
  • Preserve: the fruit is purposely kept whole, the syrup will generally not be set as firmly as in a jam
  • Jelly: the fruit is cooked to a pulp and then passed through a jelly bag (muslim or calico) to produce a liquid which is then boiled with sugar to form a crystal clear jelly.
  • Cheese: the fruit is pureed and then sieved before adding the sugar, this is particularly useful when using fruit where it is difficult to remove stones (pips).
  • Butter: preparation is similar to cheese, but only half the amount of sugar is used, resulting in short keeping qualities.

Basic ingredients:

The ingredients below are only a guideline. The pectin content of the fruit may mean that you will need to mix different fruits or add lemon juice or commercial pectin (or use preserving sugar) to help setting.

  • Jam: 1kg of fruit : 1 kg of granulated sugar, the amount of water depends on the amount of water in the fruit.
  • Preserve: the fruit is either gently poached in a bit of water or sugar is sprinkled on the fruit to soften it. 1kg of fruit : 1kg of sugar
  • Jelly: a puree is made by gently boiling the whole fruit down to a pulp / puree, adding some water if necessary (mixture sticking to bottom of pan). The puree  is then dripped through a jelly bag (or similar). 550ml of drained fruit juice : 400g granulated sugar
  • Cheese: 550ml of puree (made by gently boiling the whole fruit down to a puree and then pushing it through a sieve) : 400g granulated sugar
  • Butter: 550ml of puree (made as for cheese) : 200g granulated sugar

There are many tips when making jams which are useful to read before embarking on the process. I certainly can’t better Delia Smith’s tips.

Filed Under: Tips and information Tagged With: butter, cheese, delia, delia smith, fruit puree, jam, jams, jellies, jelly, pectin, preserve, puree

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