- Preserves: Small whole fruits such as berries, or larger fruits in pieces such as peaches. Preserves are suspended in a soft jelly and often used with desserts or pastries.
- Jam: A mixture of lightly softened fruit and sugar is boiled long enough to thicken.
- Marmalade: A bittersweet jam made from citrus and slices of citrus peel. Marmalade is cooked long enough to soften and is often used on scones or in baking.
- Conserve: Chunkier jam that includes large pieces of fruit, dried fruit, nuts or occasionally coconut. A conserve can be used like a jam, but savory kinds can be used with meats.
- Fruit butter: (My favorite is Apple Butter, seen in the photo above!) Made by cooking pureed fruit pulp until it becomes like an applesauce. It has lower sugar than a jam or jelly so it needs to cook for a longer time. It's wonderful on breads or as an oil replacement in baked goods.
- Compote: I hear this all the time, but now I know. A compote is filled with chunks and cooked for a shorter amount of time. It's similar to a chunky syrup and can be served over desserts like yogurt or ice cream.
- Syrups: Fruit and sugar is blended or macerated. Try it out in drinks!
Feel a little nerdier? Go utilize your know how and tell me what you've had.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.