Preserves are made from cooking whole fruits and feature a fuller fruit flavor compared to jams. They start out almost identical, but take different paths to end up at their final form. I am used to putting jelly, or jam or preserves on my toast in the morning, but apparently I can also put conserves on toast as well. They are cooked until they become very thick and chunky but are generally thinner than jam. Conserves may also contain nuts, raisons, dried fruit pieces, and coconut. Fruit is in chunks or pieces in them. The following list is all types of preserves, with a few distinctions. But don't worry, the differences are subtle but simple. The fruit in preserves is tender and plump. Differentiating between jams, jellies and preserves can seem like a sticky situation. Preserves are spreads containing small, whole fruit or uniform-size pieces in a clear, hugely gelled syrup. Is it a regional thing, or are there times one would choose one over the other? Likeold-fashioned jams, they are cooked to the gelling point and produce a thick consistency. They're typically spread on toasts, biscuits, crumpets and other breakfast breads or rolls. You can always count on finding chunks of that naturally delicious fruit in each jar of Bonne Maman Preserves. Preserves do not add extra fruit juice during the cooking process. The USDA actually uses “preserves” and “jams” interchangeably to signify fruit suspended in a gel. Difference between Jam and Preserves. Jam has natural fruit juice added during the cooking process, giving the gelled final product an almost opaque appearance. Jam, jelly, preserves, and marmalade all live life in the same, same, but different category. There are also noted differences between jams and jellies, and some people like one variety more than another. The basic difference between jams and jellies is that jelly is made from the juice of the fruit only. So what is the difference then between the two and how would a cook use them differently? With so many different varieties, you may be wondering – what is the difference between Jam, Jelly, and Preserves? Differences in Physical Form . Jam vs. Jelly: The jam and jelly difference lies in the ingredients the two products are made from. Conserves are jam-like mixtures of fruit, often with raisins or other dried fruit and sometimes whole or chopped nuts, liquor, and spices. Preserves contain the most physical fruit of the bunch — either chopped into larger pieces or preserved whole, in the case of things like cherry or strawberry preserves. A conserve is a combination of 2 or more fruit cooked to a thick consistency, often more firm than a jam. Conserve is a synonym of jam. Finally, jellies consist of firmed fruit juice and contain no fruit pieces or pulp. Jams are more of a soft pulp of the fruit and have the dark shade of its retaining fruit pulp. 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