Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Strawberries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid. Click here for our selection.

Honey is a sweet fluid produced by honey bees and some other species, and derived from the nectar of flowers. Honey gets its sweetness from the monosaccharides fructose and glucose and has approximately the same relative sweetness as granulated sugar. Honey has attractive chemical properties for baking, and a distinctive flavour which leads some people to prefer it over sugar and other sweeteners.Click here for our selection.

Marmalade is a fruit preserve usually made of citrus fruits. British-style marmalade is sweet marmalade with a bitter tang made from fruit, sugar, water, zest and a gelling agent. In English-speaking usage "marmalade" almost always refers to a preserve derived from a citrus fruit most commonly oranges. The recipe includes sliced or chopped fruit peel, which is simmered in fruit juice and water until soft, indeed marmalade is sometimes described as jam with fruit peel. Click here for our selection.

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.
Tapenade's base ingredient is olive. The olives (most commonly black olive) and capers are finely chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade is often flavoured differently in varying regions with other ingredients such as garlic, herbs, fish, lemon juice, or brandy.
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The Olive is the fruit of the The Olive tree and is a major component of the agriculture and gastronomy of many countries adjoining the Mediterranean Sea in Europe, North Africa and the Middle East as well as South Africa especially the western cape.
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Fruit preserves refers to fruits or vegetables that have been prepared and canned for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. There are various types of fruit preserves made globally, and they can be made from sweet or savory ingredients.
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