What is the difference between jam and jam, marmalade and marmalade?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What a great variety of sweet desserts were invented based on berries, fruits and even some vegetables, boiled with sugar and carefully placed in jars, so enticing sweet tooth. Usually these desserts are used as a filling in homemade cakes or eaten spread on toast with hot tea. But for many of us it is difficult to understand how jam, jam, marmalade and marmalade differ, what is the technology for preparing this or that fragrant dessert. Let's talk about their difference and other unique qualities. So it will be easier for us not to get confused in their various names.

Jam

How do you know which product is in front of you? What is the difference between jam and jam?

First, let's describe the preparation of the classic variation of jam. In order to get the right jam, you need to boil berries or chopped fruits with sugar. During cookingthis dessert, you need to monitor the transparency of the syrup. High-quality jam should have as transparent syrup as possible without inclusions. Berries and other ingredients from which this dessert is prepared must keep their shape and in no case fall apart. To fully answer the question of how jam differs from jam, consider the technology by which it (jam) is prepared.

Jam

If the hostess cooked jam, but the syrup turned out to be very thick, then she got a different product. Moreover, if fragments of fruits are visible in the syrup, damaged and fallen off the main fruit or berry during cooking. In this case, no matter how hard the hostess tried, she made jam. Thick syrup and boiled berries are only acceptable for jam. Here is the difference between jam and jam.

Smooth or crumpled?

Slightly rumpled and even damaged fruits are suitable for making jam. Especially preferably, if the fruits contain a lot of pectin. Pectin is a substance that helps jam acquire its characteristic firmness. If jam can pour, then in the case of jam, this is unacceptable. This is another point that distinguishes jam from jam. Jam can be forgiven for the weakness of syrup, this is not normal for jam.

How do you know when the jam is ready?

During the cooking of jam, its readiness is determined by how the cooled product behaves. The mass should not pour from a spoon, but fall off in pieces. Let's hope that now you know exactly what is the difference between jam and jam.

Jam

It is brewed from very heavily crushed fruits. Preparing jam most often from apples and plums. In the composition, in addition to fruit ingredients, there is sugar. Also, for a more interesting flavor, cloves and cinnamon are added to the jam. The result is a very thick dessert that is sweet and has a smooth texture. This is exactly what distinguishes jam from jam and jam.

Jam can be made from overripe and ugly fruits. In the general mass, it will no longer be visible how beautiful or ugly fruits were the basis for jam. Their beauty does not affect the taste of the finished product. The readiness of the dessert is determined by running a wooden spatula along the bottom of a wide dish in which it is cooked. If the resulting path is filled with jam slowly, you can turn off the stove. Dessert is ready.

What is the difference between confiture and jam?

Confiture is considered to be a close relative of jam. But confiture has a more jelly, transparent base, in which preserved undamaged pieces of berries and fruits are noticeable. You can even see whole berries in this delicate beautiful dessert.

Apricots, quinces and apples were the first fruits used to make jams. The dessert was invented in France, and the French guessed to add gelatin to the clear syrup. For a more interesting coloring, berry juice was used (and is still used) in confiture.

Preparing confiture from peeled and blanched berries and fruits. You can use fresh or frozen berries.

For a whilefruits are boiled in syrup with added sugar. Then put gelatin or agar-agar, which are harmless thickeners.

To make the taste more pleasant, the confiture is acidified with citric acid and vanillin is introduced.

To prevent the mass from sticking to the bottom of the dish, it should never be mixed with a spatula or spoon. Such manipulations will spoil the integrity of the berries included in the prepared dessert. Mixing occurs by gentle rotation of the container in which the confiture is cooked. Then all the berries remain beautiful and whole, and the syrup is transparent.

If the fruits intended for confiture are small in size, then the dessert can be cooked at a time. But if the fruits have a dense texture or large, then cooking takes place in several stages. Each time, it is necessary to completely cool the prepared confiture at room temperature.

The readiness of tender and sweet confiture can be determined by the pieces of fruit (or whole berries) evenly distributed throughout the mass.

As you can see, the most work and ingenuity is needed when cooking jam. But the result is a delicate, fragrant and beautiful dessert.