Exploring Sweet Spreads: Definitions and a Delightful New Recipe
— By Lali Constantino, UMaine Extension Master Food Preserver Volunteer
One of the most rewarding aspects of becoming a UMaine Extension Master Food Preserver is the opportunity to volunteer. The experience of volunteering broadens your horizons by allowing you to meet people from diverse backgrounds, attend festivals and fairs, refresh your skills, and, of course, to try new research-based recipes.
Recently, I had the pleasure of volunteering in one of my favorite Maine towns, Bridgton. The class took place at the local library, where we made a delicious cranberry conserve. During the class, a participant asked about the differences between conserves, preserves, jams, and marmalades. My mind raced to recall the distinctions, but thankfully, my co-instructor provided the correct answers. As a Master Food Preserver Volunteer, it’s crucial to stay refreshed on these foundational topics. So, I dove back into my reference books to create a handy guide for anyone as curious as I am:
- Jellies: Made by cooking fruit juice with sugar, a good jelly is clear or translucent, free from sediment, pulp, or crystals, and firm enough to hold its shape when turned out of the container.
- Jams: Created by cooking crushed or chopped fruits with sugar, jams are thick, sweet spreads that hold their shape but are less firm than jelly. They have a uniform consistency and are thick enough to spread.
- Preserves: These consist of small, whole fruits or uniformly sized pieces in a thick, slightly gelled sugar syrup. The fruit should be tender and plump, with no mushy or broken pieces. The color should be characteristic of the fruit, and the pieces should be translucent to clear.
- Conserves: Similar to jam, conserves are made by combining fruits and may include citrus fruits, nuts, raisins, or coconut. They are easily spreadable and not stiff.
- Marmalades: Soft fruit jellies containing small pieces or slices of fruit or fruit peel evenly suspended in the transparent jelly, usually including citrus.
- Fruit Butter: Sweet spreads made by cooking fruit pulp with sugar to a thick, spreadable consistency. They are thick enough to mound on a spoon, and spices are often added.
- Honeys and Syrups: Made by cooking fruit juice or pulp with sugar until thickened, but not thick enough to mound or hold its shape. They should be pourable.
It’s important to mention that a proper ratio of fruit, pectin, acid, and sugar is needed for a successful jelled product so we recommend following a recipe from a trusted source like the National Center for Home Food Preservation or the pectin manufacturer.
As a reward for my volunteering, I brought home a jar of cranberry conserve. Coincidentally, I had a conversation with a good friend from Moldova who told me about a traditional cake made with a basic yellow cake filled with marmalade and local nuts. I thought the cranberry conserve would be the perfect filling for this cake, which pairs wonderfully with a cup of tea or coffee on cold days. And I was right—it was perfect! Enjoying this treat at home, I felt the experience was complete: volunteering, gathering with good folks, learning something new, and trying a new recipe from old Europe. Doesn’t that sound excellent? All the magic happens when good things are done.