CHUTNEY: Made from fruit and vegetables, chopped up with sugar, vinegar
and spices. Chutneys vary in consistency
- the fruit can be finely diced or in larger pieces.
CONSERVES: A thick spread
that contains several
types of fruit, and sometimes has dried fruit or
nuts added. Some also have pectin added to make a gel-like finish.
FRUIT: Firm, fresh fruit
can be preserved in water, fruit juice or syrup (liquids vary for different fruits).
Some fruits are preserved whole (i.e. berries,
grapes) or cut into pieces before preserving in the liquid.
FRUIT BUTTER: Fruit puree (or pulp) cooked down over a long time until
of a thick, spreadable consistency. Has sugar, lemon juice and spices
added. No pectin.
FRUIT CORDIALS: Made from fruit juice,
sugar and water,
these concentrates are mixed
with water, mineral water or soda before serving.
FRUIT CURD: Usually made
from citrus zest and citrus juice (one citrus fruit or a combination), with eggs, sugar,
and butter. Not suitable for canning but can be stored in the
refrigerator for 2-3 weeks (or frozen).
FRUIT JUICE: Juice extracted from fresh fruit,
sometimes sweetened with a little
sugar before canning.
FRUIT PASTE: Fruit and sugar cooked over a long
period (at a lower temperature) to concentrate the fruit flavour, resulting in a firm consistency - they can be sliced with a knife.
FRUIT PIE FILLING:
Sliced fruit, sugar,
spices, and regular/cook-type ClearJel (modified corn starch) heated together until thick
and then bottled. No other thickeners are suitable for canning.
FRUIT PUREE: Fresh fruit
and sometimes lemon juice, simmered
with a little bit of water
until cooked. Puree in a blender, food processor or masher before canning.
FRUIT SAUCE: Fruit puree,
sugar and sometimes spices cooked together. A thick, sweet,
fruit-based sauce mainly used for flavouring food.
JAM: Made from crushed
or pureed fruit/s
cooked with sugar,
lemon juice and often pectin. Jam does not contain big pieces
of fruit.
JELLY: Clear appearance when held against
a light and does not contain pieces
of fruit. Jelly is made from a combination of fruit
juice/s, sugar, pectin, and lemon juice. Jelly has a smooth texture, is firm
and holds its shape but does "wobble".
MARMALADE: A sweet yet tart soft jelly that is like jam
but contains at least one (if
not many) types of citrus fruit. The rind is suspended in the jelly.
MINCEMEAT: A mixture of
chopped dried fruits, apples, alcohol (usually a combination of apple cider, rum,
and brandy) and spices. Cooked down until thick. Mincemeat originally contained meat, fruit, vinegar
and wine and modern mincemeat
is more of a sweet type of preserve, than the traditional savoury
type.
MUSTARD: Dried mustard
seeds combined with vinegar,
salt, lemon, salt, spices and sometimes other ingredients. Mixed for a wholegrain mustard,
or blended for a smoother paste. Mustard can be dark
brown to yellow in colour.
PICKLES: Traditionally
pickling cucumbers in a vinegar/water/salt/sugar solution and sometimes spices
added. Pickles can also be other vegetables, still in a similar solution.
PRESERVES: Like jam but the fruit is in large pieces
and is suspended in the
syrup.
RELISH: One or more types of vegetables, finely diced and cooked together. Relish does not have a smooth sauce consistency as it is not pureed.
It can be sweet or savoury, mild or
hot, but has a strong flavour that enhances food it is served alongside.
SALSA: Usually tomato-based, this chunky
sauce mainly contains chopped tomatoes, lime or lemon juice, onion, chilli and cilantro (coriander).
There are lots of types of salsas, including fruit salsas.
SAVOURY SAUCES (CONDIMENTS): A
sauce that is served alongside food to boost flavour.
It has a smooth consistency and can be mild or spicy. i.e. ketchup, barbecue
sauce and teriyaki sauce.
SWEET SAUCES: Thickened syrups,
by either reducing
the syrup or adding a thickener such as ClearJel (flour is not safe for
canning).
SYRUPS: A combination of water, fruit
juice and sugar with a very thin, watery consistency.
Author:
Megan Radaich
Image Credit: Megan
Radaich
Publication: www.foodpreserving.org
