Although jams hold their shape, they are generally less firm than jellies. Uncooked jellies are usually made by mixing fruit juice with sugar and pectin. A good product is clear and firm enough to hold its shape when taken out of the container. 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.