Ok, jelly is clear, no pieces of fruit, smooth and can slightly hold it's shape. Then jam has the whole fruit crushed and is a little more runny. And a preserve is...wait what's the difference between a preserve and a jam? Oh, ok, so a preserve has bigger chunks of fruit than a jam, but is still very similar to a jam? So more like a jelly with chunks of fruit. Then what's a conserve? That's right, it's more like a jam, but usually is made with more than 1 fruit and nuts and raisins. Ok, that's weird. And a marmalade? Like jelly but with small peices of fruit suspended in it's jelly-like mold. Isn't that what you just said a conserve is? So the only difference is whether nuts and raisins are included? Ok, I think I get it now. Can you pass the jam? Oh, that's a preserve? Aren't they all the same thing anyways?
We scored a end of the season, unsprayed flat of blackberries at the farmer's market and made some jam, froze about 7 quarts, stuffed our faces, and have been enjoying them fresh all week.
Here's the recipe that I used for the blackberry jam:
6 cups blackberries
1/2 cup water
6 cups sugar
1 cup orange juice
3 Tablespoons lemon juice
Cook berries and water until heated through. Add sugar and fruit juices. Stir and mash. Cook over low heat until thick. Makes eight 6-ounce glasses.