Home Freezing of Fruits and Vegetables, U.S. Department of Agriculture H&G Bul. No. 10, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 75¢.
Jellies, Jams, Marmalades, Preserves
by Catharine C. Sigman and Kirby Hayes[13]
Changing fruit into a variety of products such as jellies, jams, marmalades, and preserves can be most rewarding. These products serve as a good way to use fruit that is not completely suitable for canning or freezing, while adding variety and economy to the home food preservation plan.
Jams, jellies, and preserves are similar in that they are preserved using sugar, and all are jellied or partially jellied. Each differs from the other due to the fruit used, ratio of ingredients, and methods of preparation.
Jelly is made using fruit juice. It is clear and firm enough to hold its shape when removed from the jar.
Jam is made from crushed or macerated fruit. Less firm than jelly, it spreads more easily.
Conserves are jams made from a mixture of fruits including citrus. Sometimes nuts and raisins are added.
Preserves are whole fruits or large pieces of fruit in a sirup that varies in thickness.
Marmalades are usually made from pulpy fruits, with skin and pulp suspended in a clear, jellied liquid. For citrus marmalades, the peel is sliced very thin.