Fruit preserves are one of the kitchen pantry’s most quietly magical ingredients. They’re sweet, sure, but they’re also deeply fruity, floral, tangy, and complex.

Products labeled as preserves or marmalade must contain at least 65 percent soluble solids, or fruit pieces, according to the FDA. Jam and jelly are ideal for spreading and sandwiching.

Fruit preserves are one of the kitchen pantry’s most quietly magical ingredients. They’re sweet, sure, but they’re also deeply fruity, floral, tangy, and complex.

Housewives are making a general complaint that the prices of fruit preserves, jellies, and canned fruits are higher now than they have been for many years.

brightly hued fruit preserves. The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the same composition. Sandwiched between is a layer of jam on a bed of ...

This is a rustic tart inspired by the traditional Roman combination of ricotta and cherries. It's exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves.

“A good fruit preserve has a depth of flavor that showcases that particular fruit,” says Rochelle Cooper, pastry chef at the Duck & the Peach and La Collina in Washington, D.C.

Sour cherry jam, with its balance of sweet and sour, is best in this tart; some brands might specify Morello cherries on the label. If sour cherry jam is not available, good-quality strawberry jam … ...