Jam vs. Jelly vs. Compote vs. Coulis vs. Sauce: A Guide to Fruit Preserves
By
Just Plain Cooking
Sesame, salt, and substance. A flagship bake.
Summary
A lighthearted, informative guide explaining the differences between various fruit preserves — jam, jelly, compote, coulis, chutney, and sauce. The article breaks down each type by texture, fruit form, cooking method, and typical uses, while weaving in a personal anecdote about the author's daughter and French-Canadian husband. It clarifies common confusions (e.g., jam has crushed fruit, jelly uses juice only, compote is chunky and lightly cooked) and offers practical tips for home cooks and canners.
Key quotes
· 3 pulledMy daughter Joceline asked me what the difference was between jam and compote. In her game Aska, it was simple: more water = compote, less water = jam.
EJ, on the other hand, laughed and said it's all just 'sauce' and gave us a French lesson on how to say compôte.
They're both kind of right – but also not quite.
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