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?

  • I've never heard them called "Conserves" but the definition you linked to makes them sound more like mincemeat (or possibly even a chutney?)
    – SourDoh
    Oct 26, 2015 at 17:02
  • 1
    See cooking.stackexchange.com/a/3027/67
    – Joe
    Oct 26, 2015 at 18:20
  • That is another good description thanks. I notice it is on the translate terms between countries question, but that particular answer does not do that. So where is conserve popular and sold? I imagine I would have a hard time getting it in the US if I were looking for conserve?
    – demongolem
    Oct 26, 2015 at 19:45

1 Answer 1


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.