Fruit Spreads

Although there are many different names for fruit spreads, the following chart describes their differences. There is a fine line that distinguishes each type of spread.

Types of fruit spreads
Jellies Clear, sparkling spreads made from strained fruti juice. They are tender yet firm enough to hold their shape when turned out of a jar.
Jams Purees made from crushed or chopped fruit; they are thick, but not as firm as jelly.
Marmalades Soft jellies, generally containing suspended silvers of one or many kinds of citrus peels or fruits.
Preserves Made with larger pieces of fruit pieces or small whole fruits, suspended in clear, slightly jellied syrup.
Conserves Much like jam, but they are made with fresh fruits and dried fruit (such as raisins) or nuts, or both.
Butters Fruit pulp and sugar, thickened to a good spreading consistency by long, slow cooking.

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Jams and Jellies With Pectin
There are two basic methods for making jams and jellies:

Some advantages for making jams and jellies with added pectin:

There are two types of modified pectin available for home use.

The gelling abilities of various pectins differ. Some tips follow.

To prevent spoilage, these jars must be processed longer in a boiling-water canner. Recipes and processing times provided with each modified pectin product must be followed exactly.

REMAKING SOFT JELLIES

Measure jelly to be recooked. Work no more than 4 to 6 cups at a time.

To remake with powdered pectin:

To remake with liquid pectin:

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