There’s no confusion when it comes to fruit spreads, however. Jams, jellies, marmalades, and preserves—however you like jars of fruit—are primarily sweet. They’re versatile too.

The classic German rumtopf recipe below (classically made in a rumtopf crock, but you can use any jar) preserves fruit in sugar and rum. Start a jar in spring, add fruit as it comes into season ...

Though today they're a modern staple of the breakfast table, prototypes of these tasty little jars of joy date ... Additionally, unlike jam, fruit used in preserves aren't crushed or blended.

The fruit in preserves is usually less processed than fruit in jams and ... Packaging: While not always a major factor in ...

I put them in sterilized glass canning jars, sealed ... My family and friends love plum jams, preserves, conserves, and pies, but plain fruit with pits? Not so much. I vowed this year I was ...

For an evening like this, Wynne suggests making fruit compotes ... some of Wynne's favourite preserves and stir the pots occasionally. When it's time to fill the jars, Wynne makes sure everyone ...

Polish pickles & preserves The desire to fill our pantries with different ... in Italy mostarda di Cremona and Sicilian orange marmalade are amongst the most delicious examples of fruit-in-jars, and ...