FAQs

What is the difference between jam and jelly?

Jam is made with the whole fruit with only the stones or pips being discarded. Jelly is made when the fruit juice is strained from the cooked pulp, prior to the sugar being added. Once straining is complete the juice liquor is brought back up to temperature and the sugar added.  This process is more time consuming, since the pulp is discarded and several kilos of fruit are required to make one litre of jelly.   

Is marmalade a jam or a jelly?

Marmalade is really a jam, unless it is strained as in jelly making. The peel that would normally be discarded when eating the fruit raw is cooked until it is almost crystallised. It also gives the product an enhanced flavour and more body.

What is fruit cheese?

Fruit cheese has been made from the middle ages to accompany meats and improve the salty flavour. The fruit pulp is sieved giving it a course texture and added back to the juice and sugar, this is cooked until the cheese can be sliced with a knife.  Once achieved this product can then be stored in jars or presentation wrappers for about six weeks. The Spanish are fond of quince cheese (Membrillo) and serve this in thin slices.

In what ways can I serve jam, jellies and fruit cheese?

Whilst most uses are obvious - jam on scones or toast, in porridge or on desserts, and jam tarts - jams and jellies can be used with meat platters and also with the cheese board. Suggested flavours, would be damson, quince, gooseberry or red currant. When cooking a roast, jelly can be used as a glaze or marinade. Marmalade is an excellent glaze for ham and is used in some cake recipes.