preserves

Preserves Categories

CONSERVE
Following the traditional definition, this refers to a preserve that includes a combination of fruit and nuts. Alternatively, a conserve may exclude nuts and utilize a methodology that includes a maceration period and rapid cook time.

SWEET CHUTNEY
A mixture of fruits and/or vegetables cooked with vinegar, spices and sugar.  Sweet chutneys will be judged with the Preserves category; savory chutneys should be entered in the Pantry category.

FRUIT BUTTER
A preserve made from fruit that has been cooked initially, often in added liquid, and then pureed into a smooth texture and cooked a second time with the addition of sugar. The texture is spreadable like butter and silky smooth.

FRUIT CHEESE OR LEATHER
A preserve made from fruit that has been cooked initially, often in added liquid, and then pureed into a smooth texture and cooked a second time with the addition of sugar to a consistency where the liquid has been removed leaving a high concentration of fruit. Once cooled, it is solid and sliceable. Fruit leathers fall into this category.

FRUIT CONFECTION
Candied peel, fruit gelees or other sweets made from fruit with some added sugar, citrus or pectin that does not fit into any of the other categories.

JAM
A cooked mixture of crushed or cut fruit and with a concentration of at least 55 percent sugar.

JELLY
A combination of sugar and fruit juice which has been extracted from the fruit by simple cooking and straining. Jellies are clear in appearance and should hold their shape to some degree.

LOW SUGAR PRESERVE
A cooked mixture of crushed or cut fruit and with a concentration of less than 55 percent sugar.

MARMALADE
From the Portugese word marmelo, marmalades are made with citrus fruit and sugar. They may, but do not necessarily need to, contain suspended pieces of fruit or peel. Two methodologies include cutting the citrus fruit for the marmalade or juicing the fruit and suspending the peel within.

SYRUP
Made from fruit juice extracted from fruit by maceration or cooking and then filtered and cooked with sugar and additional flavors of herbs, flowers and spices, if desired. The texture can range from light to heavy depending on the cooking time. Syrups can also be made from sugar and water infused with herbs, flowers or spices. Beginning with the 2016 Awards, syrup may be entered in your choice of either Preserves or Spirits (within the Modifiers subcategory), depending upon its intended use.

Vinegars should be entered in the Pantry category.