What are the forms of sugar preserves?

There are several forms of sugar preserves, each with its own distinct characteristics and uses:

1. Jams: Jams are made by crushing or chopping fruits and cooking them with sugar until they reach a thick, spreadable consistency. Jams typically contain a higher proportion of fruit to sugar compared to other preserves.

2. Jellies: Jellies are made from fruit juice that has been cooked with sugar and pectin, a natural gelling agent found in fruits. Jellies have a clear, translucent appearance and a firm, jelly-like texture.

3. Preserves: Preserves are made by cooking whole fruits or large pieces of fruit in a sugar syrup until they become translucent and tender. Preserves typically have a higher sugar content compared to jams and jellies and may contain spices or other flavorings.

4. Fruit Butters: Fruit butters are made by simmering fruit pulp with sugar and spices until it reaches a thick, smooth consistency. Fruit butters have a concentrated flavor and a spreadable texture similar to jams.

5. Compotes: Compotes are made by simmering fruits in a sugar syrup until they become tender and slightly caramelized. Compotes are often served as desserts or as fillings for pastries.

6. Fruit Spreads: Fruit spreads are a general term for any type of preserve made from fruits, including jams, jellies, preserves, fruit butters, and compotes. Fruit spreads may vary in texture, consistency, and sugar content.