Strain - Fruit Preserves and Jam

Fruit preserves are a thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Jams are made from crushed fruit and fruit puree, not whole fruit. As a result, they will contain seeds and/or stray bits of fruit. To be used as a glaze, filling for a cake or cookie, or flavoring component of a recipe, they are often strained. We use this technique with the Italian Cream Cake recipe. See also Raspberry Preserves or Jam Glaze​ recipe.

HOW TO TIPS:
1.  In a small saucepan, add the raspberry preserves.

2. Heat under low heat until just warmed.

3. Strain through a fine mesh strainer into a bowl; push the preserves through the strainer with a rubber spatula or spoon. Discard the seeds

4. Cool and use as a glaze, filling, or topping.

STORAGE
Refrigerate for a few days. Reheat under gentle heat so it becomes spreadable, again. Cool before using.

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