Jams
Jams are made by cooking crushed/chopped up fruit, along with sugar and fruit juice or water. Pectin is sometimes added to help with gelling. While seeds are commonly found in jams, it is usually free of chunks of actual fruit.
A guide to cooked fruit mixtures.
Jams are made by cooking crushed/chopped up fruit, along with sugar and fruit juice or water. Pectin is sometimes added to help with gelling. While seeds are commonly found in jams, it is usually free of chunks of actual fruit.
Jellies are made by cooking crushed/chopped up fruit, along with sugar and fruit juice or water. Pectin is added to help with gelling (moreso than with Jam). After cooking, Jelly is strained to remove all solids, leaving a clear and smooth texture.
Preserves are prepared in the same manner as Jam - they are made by cooking crushed/chopped up fruit, along with sugar and fruit juice or water. Small to large chunks of the fruit itself are left in the preserve.
Marmalades are prepared in the same manner as Jelly. However, they are almost exclusively made from citrus fruit, and large pieces of peel are added to the mixture.
A Chutney is most closely related to a Jam, but is distinct in many ways. First, it's quite often savory, not sweet. It is typically made with sugar and vinegar. It can be made with fruit, but also vegetables. It is rarely a single plant - it's usually a combination of several. It is also usually augmented with spices.
A Compote is different than any other mixture here because it is not meant for preservation. It starts with fresh or dried fruit, and is cooked in a sugar syrup. It typically is augmented with spices. It should be eaten within a few days of being cooked.