Your trees or vines are overflowing with ripe fruit and your freezer is filled with frozen fruit. What does one do with all that fruit? Make preserves! Jams, jellies, marmalade, fruit butter, compote and conserves are some great ways to use the bounty from the orchard. So what’s the difference between all those different types of preserves? all of them have an equivalent basic ingredients: fruit, sugar as a preservative, pectin, and acid either naturally within the fruit or added to react with the pectin to form the preserve gel. In our video, Making Organic Plum Jam, Tricia takes you through the method of creating jam from plums, check it out and make your own jam with the fruit of your choosing.
Jam is perhaps the foremost common preserve. it’s made from whole fruit that’s crushed or chopped, and cooked until the fruit loses shape and enough water has evaporated to form it spreadable. Sometimes jams don’t need pectin to gel to the proper consistency. Common fruit utilized in jam is strawberries, blackberries or other berries. But really you’ll use most sorts of fruit to form jam. you’ll use a water bath canner or keep it within the freezer until you’re able to use it. Making plum jam
Jelly is formed with just the fruit crush filtered through cheesecloth or a jelly bag. Good choices of fruit to use for jelly are apples, crabapples, blackberries, gooseberries, grapes or plums.
Compote is formed by slow-cooking fruit in syrup. The slow cooking ensures the fruit holds it’s shape. Compotes are often preserved using the water bath method, otherwise, you can store small portions within the freezer and take away once you are able to eat. There are some ways to eat compote. you’ll serve it with yogurt and a few mueslis for an incredible breakfast, or serve warm topped with some crème fraîche or maybe better, homemade vanilla frozen dessert. Try a spoonful or two on top of a waffle for a breakfast treat. My mouth is watering already!
Conserves are basically a jam made with multiple sorts of fruit and sometimes even nuts and edible fruit are added.
Marmalades are jelly with pieces of fruit rinds in it. they need an excellent sweet and sour flavor, citrus peel marmalade are the foremost common (orange marmalade).Orange marmalade
Fruit butter doesn’t have any pectin it. The fruit pulp is cooked with sugar over an extended period. Basically, the consistency of fruit butter comes from all the evaporation that happens during the cooking process. Fruits that contain less water, like apples or pears, are good choices to form richly flavored fruit butters. But really you’ll use whatever you would like.