Is it Jam or Jelly, Presrve or Conserve ?

How often do you find yourself confused in a grocery store when you go to buy jam and find so many fruit products like jelly, preserves, conserves or marmalade. Exactly, this is what happened to me on my recent trip to Bristol Farms. They all look the same, up to an extent....they all have fruit and sugar, right? The difference is in the way they are prepared, the proportions of different ingredients and method of cooking.

Jelly is clear and holds its shape when turned out of the jar.
Jam is made from crushed fruits. It is thick and can be spread. It is less firm than jelly.

Preserves are small tender and plump fruit pieces cooked in slightly gelled syrup.
Conserves are like jam and may be made with a combination of fruits and nuts, raisins etc.
Marmalades are like soft jellies containing fruit or peel suspended in the transparent jelly.

Fruit butters are made by cooking fruit pulp with sugar to a thick consistency.
Syrups are made by cooking fruit juice or pulp to the consistency of hone.

Hope this helps you if you are someone like me :)

Comments

Priya Suresh said…

Excellent and super helpful post..now many will know the difference between jam and jelly.

June 1, 2012 at 5:22 AM

Shama Nagarajan said…

nice post.. Inviting you to join : http://easy2cookrecipes.blogspot.co.uk/2012/06/come-and-join-our-street-party.html.

June 1, 2012 at 10:58 AM

renu's foodigest said…

hi renu... renu here:).. well came across ur blog today. found it very interesting.Specially since there are some middle eastern recipes there.. have just moved to dubai and was looking for some middle eastern recipes there... will let u know when i have some.. nice blog!!1 good clicks.
http://foodigest.blogspot.com/

June 3, 2012 at 11:34 AM

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker. Pour all the milk and turn on the rice cooker and cover the lid. It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked. Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...

Renus Kitchen

Search This Blog