Few meals are extra versatile than fruit preserves. You might be conventional and unfold them in your toast with butter. You might be youthful and add them to your sandwiches. You might be enjoyable and spoon them onto your cookies or yogurt. And if you’re craving one thing savory, preserves make a scrumptious sauce for poultry, with just a little spice and inventory.In actual fact, preserves are versatile sufficient to go by completely different names. Individuals usually ask: What’s the distinction between jelly vs jam vs preserves? And what’s behind Frog Hole Farm’s conserves?Let’s begin with the distinction between jam and protect. Individuals use this time period interchangeably, as a result of they’re basically the identical factor. However if you wish to geek out on the topic, listed below are the not-so-subtle variations:
A protect is complete fruit in a sugar syrup.
Jam is 65 p.c fruit. It’s thick and textured.
And what about jelly?
Jelly is constituted of fruit juice and pectin. It’s fully easy.
What’s a preserve?
Chef Becky arrived at Frog Hole Farm in summer time 1995. As a pastry chef who made jam from scratch for purchasers at Oakland’s Oliveto, her thoughts raced when she noticed all of the fruit she needed to work with right here on the farm. She principally labored with peaches at the moment.After just a few years of attempting new strategies and recipes, she determined to name her fruit spreads “conserves.” Plenty of canners consider conserves as a chunky mixture of fruit and nuts, however for Chef Becky, a preserve simply means greater chunks of fruit. She left the peel on the fruit, which added pectin and physique. And he or she saved the sugar at about 20 p.c. Most jams and jellies in the marketplace are about 50 p.c sugar. Because the farm grew, and Farmer Al planted completely different stone fruit varieties, she had extra fruit to play with and mix to create new flavors. (This can be a canners dream, by the best way.)Right this moment, Chef Becky and her group make stone fruit conserves all 12 months lengthy, not simply in the course of the spring and summer time harvest. They freeze apricots, plums, pluots, peaches, and extra once they come off the bushes, and blend contemporary batches all year long. Everybody has their favourite Frog Hole Farm preserve. Listed here are the highest three:
Positive, there are variations between preserves, jams and jellies. However Chef Becky’s conserves – made with juicy chunks of natural fruit and little or no sugar – are in a category by themselves.
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