Fruit preserves
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Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Blueberry, strawberry, apricot, orange, and apple preserves
Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange (in the center)
Jars of confiture and gelée for sale in Colmar, France
Yuja-cheong (preserved yuja)
Gelatine dessert
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Gelatine desserts or gelatin desserts are desserts made with a sweetened and flavoured processed collagen product, which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of
Fruit preserves
…enough to quiver when moved but holds angles when cut. The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly in some places. High pectin fruits such as quinces, apples, or redcurrants are used for making jelly. In the United States, jellies…
A multi-coloured layered gelatine-based dessert.
Wood-engraving of "Orange Jellies" garnished with myrtle leaves, in Eliza Acton's Modern Cookery for Private Families, 1845.
Illustrations of jelly (top row) from Isabella Beeton's Book of Household Management, 1861. Top left, "jelly of two colours", top right, "raspberry cream" flavour
A gelatine dessert containing pieces of fruit