The difference between preserves, jams, and jelly lies in their texture and fruit content. Jelly is made from fruit juice and pectin, giving it a gel-like texture. Jam, on the other hand, is thicker than jelly, made from crushed or pureed fruit and sugar, and may contain seeds and skins. Preserves are the chunkiest of the three, containing whole fruit chunks and boasting a higher fruit-to-sugar ratio than both jelly and jam.

Pectin is a soluble fiber found in most plants, particularly in apples, plums, and the peel and pulp of citrus fruits. It is commonly used to thicken jams, jellies, and preserves. Pectin is vegan, a source of soluble fiber, and differs from gelatin, which is a protein derived from animal collagen.

Generally, jellies, jams, and preserves do not contain gluten. They are made primarily from fruit, sugar, and other ingredients that do not include wheat or binders.

No, our fruit butters do not contain dairy. They are non-fat and non-dairy, with intense fruit flavor and typically less sugar and fewer carbohydrates than fruit preserves. Their smooth, spreadable texture makes them perfect for muffins, waffles, or toast.

Unopened preserves can be stored in cool, dry conditions for about 2 years. Once opened, refrigerate them, and they should be enjoyed within 30-60 days. If the sugar crystals form on top, simply stir them back in.