This fruit spread is made from pureed fruits with sugar and sometimes spices added. The mixture is cooked down and naturally thickened and is very easy to make. Apples and pears are the favorite fruits for making butter. When cooking, be careful not to scorch it.
At their height in popularity in Victorian England, conserves were whole or sliced fruits preserved in a syrup base. They were eaten for dessert and were much richer and more syrupy than conventional jams and jellies. Today they are often made with two or more chopped fruits, may contain nuts or raisins, and have the ingredients and consistency of jam.
A type of preserve that contains, in addition to fruit, eggs and butter. Very smooth and rich, curds are most often made with citrus, lemon being the most common. Because they contain dairy products, curds should always be refrigerated and should not be stored for longer than three months.
This is the least labor-intensive way to process spreadable fruit. It consist of washed, crushed fruit; sugar; and possibly pectin (depending on the recipe). Jams can be cooked or freezer-preserved with sugar or a sugar substitute. Jams may even be made by an uncooked method.
Made for strained fresh fruit juice or purchased frozen fruit juice, plus sugar, with or without pectin, jelly is clear with not fruit pieces in it.
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