Title: Unit 8 Glossary
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Unit 8 Glossary

Terms

Term | Definitions
Conserve | whole fruit jam made of fruit stewed in sugar.
Fruit Butter | refers to a process where the whole fruit is forced through a sieve or blended after the heating process.
Jam | contains both the juice and flesh of a fruit or vegetable, although some cookbooks define it as a cooked and jelled puree.^In the US, the term "jam" refers to a product made of whole fruit cut into ...
Jelly | is an American term for clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin.
Marmalade | is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other cit ...
Pectin | is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a whi ...
Preserves | are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gel ...