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Use the pulp of the fruit (seeds and skins), sugar, and pectin.  Jam is less firm than jelly.  Learn More »


A relish of Indian origin made of fruit, spices, herbs, sugar, and vinegar.  Learn More »


Northern Italian fruit sauce made by cooking fruit in its reduced juice, mixed with mustard powder, & sometimes white wine.  Learn More »


Whole fruit stewed in sugar.  Learn More »


Whole fruit (or big pieces of fruit) cooked with sugar just long enough that the fruit still holds its shape.  Learn More »


Typically less firm than jam and made from small, whole fruits or small chunks of fruit and sugar.  Learn More »


Use only the juice of the fruit and sugar. It sets up very firm.  Learn More »


Like jam, but includes the peel of fruits as well.  Most are made from the juice & peel of citrus fruits boiled with sugar & water.  Learn More »

Fruit Butters

Made from fruit pulp, sugar, & spices, but no pectin, & no actual butter. Fruit butters generally have the same consistency as a thick applesauce.  Learn More »


Fruits seasoned & cooked with honey or sugar till jam-like.  Learn More »


A type of jam eaten in Southern Africa made by boiling fruit(s), sugar, & adding a little ginger.  Learn More »

Fruit Spreads

Spread is a generic term for jellies, jams, and fruit butters.  Learn More »