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.
Fruit curds are creamy spreads made from acidic fruit juice, butter, and eggs cooked over a double-boiler until it becomes a custard.
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.
A cooked mixture of crushed or cut fruit and with a concentration of at least 55 percent sugar.
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. Savory pepper jellies would also be included in this subcategory.
LOW SUGAR PRESERVE
A cooked mixture of crushed or cut fruit and with a concentration of less than 55 percent sugar.
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.
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 2018 Awards, syrups will be judged in the Elixirs category.
Vinegars should be entered in the Pantry category and syrups in the Elixirs category.