A dumb question about an ingredient

Jasdip

12 years ago

When a recipe calls for preserves, as Nita's cherry sauce does, what's the difference between preserves and jams?

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Comments (11)

redcurls
12 years ago
Seems to me that preserves have more nearly-solid pieces of fruit whereas jam is more pureed. I think, but am not sure, that Jelly is made from juice. It's been a while since I've made jelly, but actually loved doing it...
maire_cate
12 years ago
Jelly is made from fruit juice
Jam is made from pureed fruit
Preserves are made from whole fruit
Spreads are made from whole fruit and/or pureed fruit

This is what wikianswers had.
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Jasdip
Original Author
12 years ago
So do you see "ED Smith Preserves" or Smuckers Preserves on the shelf? I can't say that I have, but that doesn't mean that they aren't there.
patti43
12 years ago
Jas, use whatever kind you can find. I can't imagine any brand not being yummy. I've never heard of ED Smith preserves, myself.
Jasdip
Original Author
12 years ago
yes but my question is will it say "preserves" instead of "jam" ?
I'm probably over-thinking this, but I've seen a number of recipes calling for "preserves".

Oops, ED Smith might be a Canadian brand :)
tami_ohio
12 years ago
Yes, the jar will say preserves. It seems much thicker than jam also.
glenda_al
12 years ago
I have used jam for preserves before!
redcurls
12 years ago
I have Smucker's red raspberry preserves in my fridge right now. We like it on homemade scones.
Jasdip
Original Author
12 years ago
Well, I'll definitely have a lookie for cherry preserves then!
Nita__AZ
12 years ago
The cherry preserves have whole cherries in it. I believe the brand I got was Smuckers. The original recipe called for red currant preserves and I couldn't find it at the time so decided to use cherries instead. We all loved it so never did try it with the currant preserves.
cynic
12 years ago
One company might call a product jam and another might call it preserves. They're different from jelly of course but the differences between them are more by company than by definition. I know I've had "preserves" that look more like "jam" and vice versa, dependent upon the brand. As I recall the federal regulations when I looked it up once, they're covered by the same regulation and the requirements are the same for them so that tells me it's a company differentiation. Not much different than the argument that a "hoagie" is different than a "submarine sandwich" from a "grinder", etc.

As for a recipe use? Use the kind you like. You'll be more likely to like the recipe more that way.

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A dumb question about an ingredient

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redcurls

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A dumb question about an ingredient

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