Fruit preserves

Yuja-cheong (preserved yuja)

Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar-substitute in cooking, and as a condiment.

Liquid varieties such as maesil-cheong (plum syrup), jam-like varieties such as yuja-cheong (yuja marmalade), and conserve-like varieties such as mogwa-cheong (preserved quince) exist.

A chutney is a relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after preparation, modern chutneys are often made to be sold, so require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar.

While confit, the past participle of the French verb confire, "to preserve", is most often applied to preservation of meats,[3] it is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like.[4] Savory confits, such as ones made with garlic or fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent.[5][6]

Konfyt (Afrikaans: "jam" or "fruit preserve"[7]) is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, water melons, berries, peaches, prickly pears or others) and sugar, and optionally adding a small quantity of ginger to enhance the flavour. The origins of the jam is obscure but it is theorized that it came from the French. The word is also based on the French term confiture via the Dutch confijt (meaning candied fruit).[8]

Strawberry varenye (murabba)

A conserve, or whole fruit jam,[9] is a preserve made of fruit stewed in sugar. Traditional whole fruit preserves are particularly popular in Eastern Europe (Russia, Ukraine, Belarus) where they are called varenye, the Baltic region where they are known by a native name in each of the countries (Lithuanian: uogienė, Latvian: ievārījums, Estonian: moos, Romanian: dulceață), as well as in many regions of Western, Central and Southern Asia, where they are referred to as murabba. In Southeast Europe, another version called slatko is made. It is common to offer a spoonful to guests, along with a glass of water.

Often the making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping in the hot sugar mixture for just enough time to allow the flavour to be extracted from the fruit,[10] and sugar to penetrate the fruit; and not cooking too long such that the fruit will break down and liquify. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point.[9][11] As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins.[10] Currants and gooseberries, and a number of plums are among these fruits.

Because of this shorter cooking period, not as much pectin will be released from the fruit, and as such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams.[11]

An alternative definition holds that conserves are preserves made from a mixture of fruits or vegetables. Conserves may also include dried fruit or nuts.[12]

Fruit butter, in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process.

Fruit butters are generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp ... add sugar and cook as rapidly as possible with constant stirring.… The finished product should mound up when dropped from a spoon, but should not cut like jelly. Nor should there be any free liquid.

—Berolzheimer, R. (ed,) et al. (1959)[13]

Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.[14] The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites or butter.[15]

Although the FDA has Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products,[16] there is no specification of the meaning of the term fruit spread. Although some assert it refers to a jam or preserve with no added sugar,[17][18] there are many "fruit spreads" by leading manufacturers that do contain added sugar.

Lingonberry jam on toast

Jam refers to a product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches "jelling" or "setting" point, achieved through the action of natural or added pectin, then sealed in containers.

Pectin is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin thickens the final product via cross-linking of the large polymer chains.[19]

Recipes without added pectin use the natural pectin in the fruit to set. Tart apples, sour blackberries, cranberries, currants, gooseberries, Concord grapes, soft plums, and quinces work well in recipes without added pectin.[20]

Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of the higher pectin fruits or used with commercially produced or homemade pectin.[21][22] Use of added pectin decreases cooking time.

Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste.

This drawing depicts a pectin molecule. These molecules combine to form the network responsible for making jelly.

The category of fruit preserve referred to as a jelly (from the French gelée)[23] is a clear or translucent fruit spread made by a process similar to that used for making jam, with the additional steps of adding extra liquid and filtering out the fruit pulp after the initial cooking.

Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.[24][notes 1]

The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert[25][26][27] also called jelly.

High pectin fruits such as quinces, apples or redcurrants are preferred fruits for making jelly. Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant, or mint, are classic accompaniments to roasted meats such as turkey, game, and lamb.

A traditional method for filtering the fruit from the liquid in a jelly is through the use of a muslin or stockinette "jelly bag", suspended by string from an upturned stool over a bowl to allow the straining to occur gently under the action of gravity. Jellies need to be strained very slowly and gently to ensure the clarity of the result, as forced straining by squeezing or pressing can lead to cloudiness in the jelly.

Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2.[28]

Homemade English marmalade

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is distinguished from jam by the inclusion of citrus peel, and the addition of a larger quantity of water, in which respect it resembles a jelly. It is distinguished from a jelly by the fact that the fruit pulp is not strained out of the liquid in the case of a marmalade.

The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, Citrus aurantium var. aurantium, prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which it imparts to the preserve.

Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade and preserves are defined. Each must contain a minimum percentage of the named fruit and a minimum percentage of water-soluble solids. Jams "shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient", jellies "shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency."[31]

In Canada, fruit jam is categorized into two types: fruit jam and fruit jam with pectin. Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative, a pH adjusting agent or an antifoaming agent. Both types cannot contain apple or rhubarb fruit.[32]

Though both types of jam are very similar, there are some differences in fruit percent, added pectin and added acidity. Fruit jam must have at least 45% fruit and may contain added pectin to compensate for the natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit.[32][33]

In Canada, the Food and Drug Regulations of the Food and Drugs Act of Canada categorizes jelly into two types: jelly, and jelly with pectin.[34] Jelly may be made from the fruit, the fruit juice, or a fruit juice concentrate, and must contain at least 62% water-soluble solids.[34] Jelly may contain an acid ingredient that makes up for any lack in the natural acidity of the fruit, a chemical to adjust the pH, and/or an antifoaming agent.[34] Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food colour; a Class II preservative (such as benzoates, sorbates, or nitrites); a chemical to adjust the pH; and/or an antifoaming agent.[34]

In the European Union, the jam directive (Council Directive 79/693/EEC, 24 July 1979)[35] set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in a culinary sense as fruits, such as tomatoes, cucumbers, and pumpkins; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as rhubarb (the edible part of the stalks), carrots, and sweet potatoes. This definition continues to apply in the new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption.[36]

Extra jam is subject to somewhat stricter rules that set higher standards for the minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants), as well specifying as the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits and vegetables with others.[36]

Extra jelly similarly specifies that the quantity of fruit juice or aqueous extracts used to make 1,000 grams of finished product must not be less than that laid down for the manufacture of extra jam.[37]

The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are based entirely on fruit juice or other liquids, while jams and preserves are gelled fruit that may include the seeds and pulp. The United States Department of Agriculture offers grading service based on these standards.[38]