For anyone curious, the different between jam, jelly and preserve according to Cooking Light:
Jam is made of crushed fruits that are then cooked with sugar, pectin, and acid until the fruits reach a spreadable consistency. Jam has an organic shape to it, and often has chunks of fruit in it.
Jelly is more transparent and has a gel-like consistency. To make jelly, you must crush and cook the fruit so the juice can be extracted. The juice is then strained through a jelly bag, boiled with sugar, and occasionally pectin. Then it sets into its form.
Preserves are simply chunks of fruit that are stored in their own juices, jam, jelly, syrup, or water.
So, this is a…preserve with a small jam twist? I DON’T KNOW.
And, I really don’t care. It’s DELICIOUS. It looks like jelly/jam/preserves and it tastes like jelly/jam/preserves…so let’s just call it preserves. Stick with me here.
A coworker/tennis pal gave me this recipe. Well, first she hand delivered a sample of it to me and then she so kindly shared her recipe and said I could share it with others. As in, YOU. So just send a little thanks to Ellen in Michigan, mmmkay? But really, it’s the least she could do for always clobbering me in tennis. 😉
I keep this stuff in my fridge at all times and use it on everything possible. Sometimes I switch up the fruit and use strawberries, but I think I love the original combo best. It’s lucky that you-pick fruit is right around the corner – I’m going to STOCK UP.
It goes on toast with peanut butter, on the toddler’s sun butter and jelly sandwiches, in my oats, on top of yogurt, on crackers with cheese, errrwhere. Limitless options and because it is truly 100% fruit, it’s far healthier and tastier than anything store bought.
- 1 cup frozen blueberries
- 1 cup frozen raspberries
- 1 cup frozen blackberries
- 1½ cups dried pineapple (no added sugar)
- Combine all ingredients in a bowl; mix, cover, and refrigerate for 8-12 hours.
- Transfer mixture to a food processor or blender and pulse until smooth. Store in refrigerator for up to a week.