HIGH SUGAR PROCESSING

Marmalade

Marmalade are soft spreads made

with one or more citrus fruits. Fruit pulp,
juice, and citrus rind are cooked down with
sugar. In the final product, small pieces of
citrus rind are suspended in a transparent
jelly. Because citrus fruits are very high in
natural pectin, you typically don't need to
add commercial pectin to these spreads.
 Preserves

Preserves are soft spreads that

contain small, whole fruits (such as
whole berries) or fruits cut into large
chunks (such as peach or apple slices)
which are suspended in a soft jelly.
 Fruit Butters

Fruit Butters are sweet spreads made by

cooking fruit pulp with sugar to a thick
consistency. Their smooth, spreadable texture
makes them an ideal substitute for butter on
bread, toast, or muffins.
Fruit Preserves
 Product Spread Fruit Size Other Additives
Consistency

Jam Thick and liquid. Relatively small, the fruit is Sugar is added for both
chopped or crushed. flavour and as a preservative.

Jelly A thick gel that The fruit is strained, so it Sugar and pectin for both
holds it shape, but contains only the fruit juice. flavour and as preservatives.
can be easily
spread.

Marmalade Similar to jelly. Usually contains only fruit pulp Contains added sugar, but
and rind, the only solid is the often no added pectin.
rind.
 Product Spread Fruit Size Other Additives
Consistency

Preserves A soft smooth Contains either whole small fruits Sugar and pectin for both
spread. (like berries), or chunks of larger flavour and as preservatives.
fruit (like apples)

Fruit Butter Thick, but very The fruit is pureed, so there are Often does not contain as
smooth. no whole chunks of fruit. much sugar, so they usually
don’t last as long. There is no
butter added.