James Oliver Cury From Every Day with Rachael Ray August-September 2006

Jam Session More Big Bites All Shook Up And the Weiner Is... Bowled Over Cocoa Nuts Cold Play Culture Club Hitting the Sauce Hot Potatoes In the Chips Jam Session Just Add Chips Liquid Assets Pop Art Pop Stars Screaming Good Secrets & Pies Shake Your Bonbon Take a Dip Thanksgiving in a Box The Thick of It The Upper Crust Top of the Brine Winner's Circle View All Big Bites James Oliver Cury finds out which jellies and preserves are keepers. Kristen Strecker Finalists Best Pepper Jellies and Preserves The Old Homestead Five Peppers Pepper Jelly » Best Strawberry Jellies and Preserves Zabar's Strawberry Natural Fruit Spread » Best Blueberry Jellies and Preserves Trappist Blueberry Preserve » Best Marmalade Welch's Sweet Orange Marmalade » Most Unique Sweet Jellies and Preserves Jill's Jams and Jellies Dandelion Jelly » Most Unique Savory Jellies and Preserves Stonewall Kitchen's Roasted Garlic and Onion Jam » Best Overall Jellies and Preserves Hurley Farms Apricot Jam The best-tasting jam we sampled came from Sheri Hurley, who decided seven years ago to make preserves with the fruit that fell from her trees on her five-acre property in Napa Valley, California. Read more » SPREAD THE WORD JELLY: Fruit juice boiled with sugar and pectin or gelatin to form a sweet, translucent spread. JAM: Crushed fruit cooked with pectin and sugar, often including seeds and small bits of fruit; less firm than jelly. PRESERVES: Whole or crushed fruit cooked with pectin and sugar; includes large chunks of fruit. MARMALADE: A preserve made of fruit, rind, sugar and pectin; the most common type is derived from oranges and bits of orange peel. Tell us which goodies you’d like us to bite into next!

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