A blessedly brief description of all the different names used for fruit preserves.
One of the chief questions I get most often when I give someone a jar of homemade marmalade is, “Whatmarmalade?” While Americans know jams and jellies pretty well, that’s not the case with marmalade .
With all the terms flying around for fruit preserves, here is an overly simplified explainer for the next time someone asks you that very niche question.Butter: Fruit matter that isJelly: Fruit juice and/or pectin cooked with sugar and lemon juice.
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