Pastes are similar to marmalades, in their materials, and mode of preparation.
This method is generally used for preserves, jams, and marmalades.
Marmalades, jams, and jellies, were sufficiently protected if covered with a coating of melted paraffin.
It is also used as a cheap filler with a more expensive fruit in the making of marmalades, conserves, and jams.
However, they are also used in the making of marmalades, conserves, and such confections as candied fruits.
They are used principally for the making of marmalades and jams, and in this use both the skin and the pulp are included.
Use all classes of fruit preserves, jam, marmalades and jellies.
Fruit "butters" are thick marmalades but they are usually not sweetened as much as marmalades and are cooked longer.
Golden syrup takes the place of all the miscellaneous jams, marmalades and other sweets.
Marmalades or candied fruits or nut and fruit mixtures can be used for these bars.