Fruit preserves

The main types differ in texture. Jelly is made from strained juice and is clear; jam uses crushed or chopped fruit; preserves keep larger chunks or whole small fruits in a thick syrup or soft gel; marmalade includes citrus peel; conserves often add nuts or dried fruit. Pectin, sugar and acid together make them set.

In baking, preserves fill thumbprint cookies, linzer cookies, layer cakes, hand pies and tarts, and warmed strained preserves make a shiny glaze for fruit tarts. Chunky preserves are best where you want visible fruit, while smooth jam spreads more evenly.