Wibble wobble!
![](https://tds-images.thedailystar.net/upload/gallery/image/arts/wobble.jpg)
Have you ever wondered what are the differences between all soft fruit spreads? They all might seem the same but each has different special features. This entry will allow you to distinguish between them. Soft spreads, sometimes referred to as sweet spread, are mostly eaten during breakfast. They are easy to make and hard to resist.
There are four main ingredients in all soft spreads: fruit, sugar, pectin and acid. The consistency of soft spreads varies from a firm set for jellies to a soft, honey-like consistency for preserves. Each type of soft spread requires slightly different cooking techniques.
Sweet spreads come in a variety of forms and textures. The various types of soft spreads are as follows:
Jams are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams can be cooked with one or a combination of fruits. Jams are cooked until the pieces of fruit are soft and almost lose their shape. It should be firm but spreadable; jams do not hold the shape of the jar.
Juice strained from fruit is used to make jelly. It is usually prepared in a way that keeps the juice transparent and shimmering with a bright colour. Jelly is gelatinised enough to hold its shape, yet jiggle, when removed from the jar, and soft enough to spread easily.
Marmalade is a soft jelly containing small pieces of fruit and rind (usually citrus) evenly suspended in transparent jelly. Marmalade is cooked in small batches and brought rapidly to (or almost to) the gelling point. Marmalades are similar in structure to jam.
Preserve is locally known as 'morobba'. Fruit is preserved with sugar so it retains its shape. It is transparent, shiny, tender and plump. Preserves contain cooked fruit, sugar and sometimes pectin and have a jam-like consistency, but with whole or large pieces of fruit. The syrup varies from the thickness of honey to that of soft jelly. A true preserve doesn't hold its shape when spooned from the jar.
Conserves are jam-like products made with a combination of two of more fruits, nuts and raisins. Conserves are cooked until they round up on a spoon. If nuts are used, they can be added during the last five minutes of cooking.
Fruit butter is a smooth, thick spread made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Fruit butter normally uses less sugar and spices may be added to enhance flavour. Butters are cooked slowly until thick enough to round up on a spoon.
Pectin is a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in soft spreads.
![](https://tds-images.thedailystar.net/upload/gallery/image/arts/wobble1.jpg)
Guava jelly
Guava jelly is made with sweet guava fruit. The fruit grows from evergreen guava plants. It has a bright yellow hue and a strong, sweet smell. When the fruit boils and is strained with a muslin cloth, the juice left behind contains the key elements to make guava jelly. It is easy to make because it only requires few ingredients.
Ingredients:
20 ripe guavas, 10 cup water
5 tbsp lemon juices
5 cups sugar
Method:
Wash and cut the guavas. Place in a large pan and cover with enough water so that the fruit is completely submerged in it. Cover and cook the guava till tender and water is reduced to half. Put this mixture in a muslin cloth and allow the juice to drip through it into a bowl underneath and leave it for 4 hours. Collect all the drippings into the bowl. Measure the liquid. For every cup of liquid add one cup sugar and one tablespoon of lemon juice. Put this mixture back on fire and bring to a boil. Cook in low heat stirring constantly till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops. Let stand for half an hour and pour in to jars. Cover and seal.
Pineapple jam
Pineapple jam is a nutritious spread on various foods. The sumptuous jam imparts a wonderful flavour to varied number of dishes. It is the perfect sweet spread to rejuvenate your drowsy mornings or your strenuous afternoons. Pineapple jam is great on breads, French toast, sandwiches, cookies and tarts.
Ingredients:
1 pineapple
1 cup water
2 cups sugar
Juice of 2 lemons
Method:
Peel the pineapple and grate the flesh. Put the pineapple and water in a small pan and cook over medium low heat until the pineapple is soft, about 30 minutes. Now add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 30 to 35 minutes. Pour the jam into a jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
Orange marmalade
Ingredients:
4 large oranges
2 lemons
8 cup sugar
Method:
Cut the oranges and lemons in half, crosswise; then into very thin half-moon slices. Discard any seeds. Place the sliced fruit and their juices into a pan. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently. Stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook until the mixture is thick. Remove the pan. Pour the marmalade into clean jar and seal with the lid. Store in pantry for up to a year.
Strawberry preserve
Nowadays, strawberries are easily available in super shops at reasonable prices. They have a very distinct flavour and are a favourite of every child. Canned strawberries can be used as well or you could just go for any other fleshy fruit.
Ingredients:
1 kg strawberries
1½ tbsp lemon juice
1 cup sugar
Method:
Put strawberries and lemon juice in a large pan. Cook and stirring occasionally, over low heat until juices are released, about 40 minutes. Add sugar and stir. Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees, on a candy thermometer, about 15 minutes. Let cool completely. Skim foam from surface with a spoon. Preserves can be refrigerated in an airtight container, up to 2 months.
A candy thermometer, also known as sugar thermometer is a thermometer used to measure temperature and therefore the stage of cooking sugar solution. These thermometers can also be used to measure hot oil for deep frying.
Apple butter
Ingredients:
½ kg apple, ½ cup water
1 cup sugar, ¼ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
1/8 tsp cloves
Method:
Wash and cut the apples. In a medium saucepan, combine apples and water. Bring to a boil, reduce heat to very low and simmer until apples look like applesauce. stirring occasionally. Pass the puree through a sieve or food mill. Mix the strained puree with the sugar and the spices. Place sweetened pulp in a medium saucepan and cook over medium - low heat, stirring frequently. Cook the pulp for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down. Place hot butter in hot sterilised jars. Cover with hot sterilised lids and rings. Store in pantry up to a year.
Cranberry conserve
Cranberry conserve tastes delicious when eaten with bread. In this case I have used canned cranberries; any other fruit can be substituted with it.
Ingredients:
½ kg cranberry
1 ¾ cup sugar
1 apple (peeled and chopped)
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup walnut
Method:
Clean the cranberries. Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skin pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Allow it to cool down and serve chilled.
Comments