FabulousFusionFood's Jam, Jelly and Fruit Preserve Recipes 3rd Page
Four different fruit preserve types. Left to right: black cherry jam; appleand sloe jelly; Dundee orange marmalade
and Lemon curd.
Welcome to FabulousFusionFood's Jam, Jelly and Fruit Preserve Recipes Page — Jams and Jellies represent a subset of Fruit Preserves, preparations of fruit whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
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. Closely related names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, cheese, leather and marmalade. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. 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'.
This page is a continuation of the list of recipes from the Jams, Jellies and Fruit preserves held on the FabulousFusionFood site. If you are specifically looking for this site's brief information about fruit preserves then please go back to the First Page of the Jam, Jely and Fruit Preserve Recipes entry on this site.
The alphabetical list of all the Jams, Jellies and Fruit Preserves recipes on this site follows, (limited to 100 recipes per page). There are 241 recipes in total:
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