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A thick fruit spread made with fruit pieces and sugar that are cooked and reduced until thickened into a medium textured spread.

Descriptor of wine with the natural berrylike taste of a grape varietal.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

A gelling substance found naturally in vegetables and fruit. Pectin is needed as an ingredient when making jams and jellies to thicken the mixture to make it gel.

A French term used in reference to a jam or a preserve. A variety of foods such as Tomato or Strawberry Confiture are produced and referred to as both confiture and preserves.

To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.

The color leaves from the rose flower, which are edible and have a strong perfume flavor. They are used to make rose water, jams and syrups.

A small, magenta-colored berry with a tart flavor harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

A small, magenta-colored berry harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

A small, magenta-colored berry with a tart flavor harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A dessert cake, containing little or no flour, made with nuts, sugar, eggs, and flavorings. Torte is a rich cake often made in layers with a filling, such as jam and butter cream.

A term that can be used to refer to a pastry store or cake shop as well as a general term used to describe a cream filled pastry glazed with a topping of jam or a frosting.