SWEET JAMS, COMPOTES, JELLIES, PRESERVES AND QUINCE MARMALADE / GUAVA MARMALADE

       Differences between Sweet Jam, Compote, Jelly, Marmalade or Guava    
      Marmalade and Preserves:

Sweet Jam is made from boiling pieces of fruit / vegetable with less sugar that do not  completely dissolve. Ex: Tomato or Carrot Jam.

Compote has a more fluid consistency, made with fruit / vegetable and sugar and some liquid, that tends to undo, becoming a puree. Ex: Dolmen, Pumpkin and Orange Peel Compote.

Jelly is cooked in plenty of liquid and more sugar. It is a juice of sugary and gelled fruit, when at the end of cooking the liquid is strained to become a jelly. Ex: Red Berry, Strawberry, Orange and Lemon Jellies.

Quince Marmalade (Portuguese Recipe) or Guava Marmalade or Goiabada (Brazilian Recipe) is the quince or guava puree cooked in equal parts of sugar with the fruit.

Preserve is the fruit or pieces of fruit preserved in a syrup of sugar where the fruit can be cooked or not. Ex: Pineapple preserve and pear preserve.


     Preservation:

Jams, Jams, Jellies, Marmalades and Preserves may be stored in sterilized jars up to "1 year of validity" *.

* Note: Sugar is a preservative that helps in the preservation integrity of the fruit or vegetable. The greater the amount of sugar, the longer the preservation longevity of the jam.

     
     Sterilization:

Place the washed jars and lids, in a pan covered with water and boil for 10 minutes. Remove and let dry, face down, on top of a clean kitchen cloth.