Uncooked preserves are spreads containing small, whole fruit or uniform-size pieces of fruit in a clear, slightly gelled syrup, which is created by mixing the fruit sugar and pectin. The fruit should be tender and plump. Uncooked conserves are jam-like products made from a mixture of fruits. Conserves may also contain nuts, raisins, or coconut. Uncooked marmalades are soft fruit jellies containing small pieces of fruit or peel.
Marmalades often contain citrus fruit.
Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Spices are often added. Because butters are not gelled, there is no uncooked equivalent of this product. They have a stronger fruit taste than cooked jams and jellies, unclouded by the carmelization flavors that come when cooking a high sugar item over direct heat. Essential Ingredients For successful jellied products, a proper ratio of fruit, pectin, acid, and sugar is needed.