Jams should be made in small batches and cooked rapidly after the sugar has dissolved. Jams can be made of one fruit or a combination of fruits. Jellies Strained juice from fruit is used to amke jellies. They are usually rpepared in a way that keeps them crystal clear and shimmering. Marmalades Marmalades are soft-fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly.
Marmalades are similar in structure to jams.
Preserves Preserves are fruits preserved with sugar so that the fruit retains it's shape, is clear, shiny, tender and plump. The syrup is clear and varies from the thickness of honey to that of soft jelly. Preserves should be cooked in small batches and in wide pans. Assemble all equipment and utensils. Examine jars for nicks and cracks.