Fruit preserves

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.

There are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast on bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from vegetable fruits such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Other names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, and marmalade.

Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit.[1] In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’.[2]

The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.

Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar-substitute in cooking, and as a condiment.

Liquid varieties such as maesil-cheong (plum syrup), jam-like varieties such as yuja-cheong (yuja marmalade), and conserve-like varieties such as mogwa-cheong (preserved quince) exist.