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Get to know some of the terms you'll come across when making jams & jellies.
Fruit purées cooked with sugar until thick.
Cooked mixtures of fruit and/or vegetables, which contain vinegar and spices.
Made as per jams with the addition of nuts, raisins and sometimes spices.
Made from crushed or chopped fruit; can be cooked or no-cook.
Made from fruit juice or wines. They should be "set" sufficiently thick to hold their shape when turned out.
Jams made from citrus fruits or a combination of citrus and other fruits.
Made from small whole fruit or large pieces of fruit, not crushed or chopped.
Fruits or vegetables that are chopped with the addition of vinegar and sometimes spices.