All about spreads: Your jam is my compote

Jam: Made with chopped or mashed fruit, sugar and
sometimes additional pectin for thickening. The
mixture is cooked until soft and thick. When jam is
made with medium to large chunks of fruit, it’s called
preserve.

Jelly: Made with fruit juice, sugar and sometimes
additional pectin. Jelly is clearn and firm and will
hold its shape, but also is easy to spread.

Marmalade: A jam made from the pulp of an orange or
other citrus fruit and includes pieces of the peel or
rind. Citrus fruits are high in pectin and usually do
not require the addition of commercial pectin.

Butter: A mixture of fruit pulp and sugar that has
been cooked and pureed until thick and creamy -
similar to its namesake, but without the fat.

Curd: A mixture of citrus juice, sugar, butter and
eggs that has been gently cooked until thick.

Conserve: A jam that contains nuts and sometimes dried
fruits and spices.

Compote: Fresh or dried fruit that has been slowly
cooked in a sugar syrup, allowing the fruit to retain
its shape. Compotes frequently contain liquors or wine
and are served over desserts such as ice cream or
cheese cake or meats such as pork and lamb.

Spread: A fruit based topping that does not have
enough sugar to be called a jam. A good choice for
those with diabetes or those trying to eat less sugar.