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I will start off by admitting that I do see technical definitions here, but I did not actually learn that there was such a thing as conserves until today. I am used to putting jelly, or jam or preserves on my toast in the morning, but apparently I can also put conserves on toast as well. So what is the difference then between the two and how would a cook use them differently? Is it a regional thing, or are there times one would choose one over the other? Does one complement certain foods better than the other?

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demongolem
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The main difference is conserves are boiled down until they reach a consistency that can heap on a spoon. Preserves generally are not boiled down, and are chunky.

Escoce
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