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Butters, Jellies

Bacteria, yeasts, and germs that attack fruit do not thrive and multiply in a heavy sugar syrup. Fruit thus preserved is known as preserves, conserves, marmalades, jams, butters, and jellies. In the making of these confections, from three fourths to a full pound of sugar is allowed to each pound of fruit. The finished product may be stored in sterilized glass, earthen jars, or tumblers, and covered with paper to exclude germ-laden dust that might settle upon it. To whole fruits or large portions of fruit, cooked in a heavy sugar solution, the name preserves is given. Shredded fruit thus cooked is called marmalade. If the fruit is broken up in small bits by stirring during the cooking, a jam results. The juice of the fruit is the only liquid used in this latter confection.

Apple, peach, or guava butter is made by first cooking the fruit with a little water; then sugar is added and the mixture is stirred almost constantly until the cooking is completed.

Spices are often added to butters.