How To Distinguish Among
Jam, Jelly, Preserves, Marmalade, and Conserves
||Jelly has the thinnest consistency of the bunch; fruits, or sometimes vegetables,|
are cooked and then strained until smooth and clear.
||Like jelly, the fruit is cooked until soft and almost formless.|
But instead of being strained, the fruit is pureed.
||Preserves are very similar to jam except the fruit is left in medium to large pieces.|
||Marmalade is a type of preserve that contains fruit peels.|
||Conserves are a mixture of fruits and nuts that are cooked until thick.|
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