A preserve is a foodstuff made with fruit and sugar, usually in a way that prolongs the shelf-life of the fruits used. It's the umbrella term for things like jams or jellies. Put simply, all jams, jellies and marmalades are preserves, but not all preserves are jams or jellies.
Jams are preserves that are made from pieces of chopped or whole fruit.
Jellies are preserves made from a fruity liquid. They sometimes include pieces of fruit suspended within them.
Fruit butter is made by simmering fruit very slowly until it reaches the consistency - as the name very much suggests - of soft butter.
There's a lot more to jam than simply making your toast into a dessert or sweet snack, or for using in between layers of cake! Our (in-exhaustive) list of jam pairings would begin something like this:
While talking about cheese, why not give your grilled cheese a more gourmet feel, and spread some on one slice of the bread?
Add a teaspoon or so to your home-made vinaigrette to add a sweet fruity twinge. Our pepper jelly is great for that.
Instead of a heavy topping like maple syrup or chocolate spread on your crepe, use your favorite flavor of jam instead.
If you want a sweet treat that is also healthy, yogurt and a spoonful of jam is a great option. We love our black and blue flavor for that.
In a similar manner, jam works well as a topping for your oatmeal.
If you thin your jam down with some water, you will get a great syrup that you can freeze as popsicles
Sugar is the key part of preserves: it's what allows them to be, well, preserved, and helps keep micro-organisms away. (Along with lemon juice and a regulated hot-fill process). A little bit enhances the flavor of the fruits used, and preserves their color, too. With that said, K's jam-making process involves a lot less added sugar than most of the brands which are commonplace in supermarkets. The average jam will have between 55% to 100% sugar content, and even supposedly low-sugar choices have between 45% to 55%. We're really proud of the sugar content of most of our jams being only 30% (marmalade and pepper jelly need a little bit more): we don't need to cover up poor ingredients with loads of mindless sugar.
We exclusively use pure Cane Sugar, which keeps the color and taste of our fruit un-compromised.
As mentioned above, we're not big on adding loads of sugar to our product. We prefer to pack our jars full of fruit instead, but fruit is more costly to buy, pound for pound, than sugar; our prices have to reflect the choice that we've made in the proportions of these two ingredients. We also try to source fruit from local farmers as much as possible.
Equally, we put a lot of work into each jar: everything - from cutting fruit, to cooking to jarring - is done by hand, respecting and reflecting the traditional methods of jam making that have occurred since the twelfth century. We work really hard on our product and enjoy the intimate relation we have with it, but this also means, in order to get by, our prices have to be a bit higher than the mass produced product you can get in the supermarket.
Yes: it's an important ingredient to ensure an unctuous, consistent texture to our preserves, and with it we don't have to cook the fruit down to a mush. Pectin occurs naturally in fruits - for example, in the skin of apples, or citrus fruit. This doesn't mean we add pectin gratuitously though: in our marmalades, the amount pectin naturally occurring in orange peel makes it that we don't need to add any extra