Once you have tasted such sweet delicacies as jam, preserves, marmalade or confiture, it is impossible to refuse them.
This a great addition to a dish: they can be spread on bread, pancakes or pancakes, or used in cooking, baking pies, pies, buns.
In terms of their consistency, these sweets are very similar, and an illiterate gourmet is unlikely to distinguish them from each other and, even more so, will not guess how, for example, jam actually differs from jam. However, difference between them Still, there is, because jam and marmalade are not the same thing. The differences lie in both the ingredients and the manufacturing procedure.
Distinctive features of jelly-like treats
Specific definition each type of boiled dessert can be found on the Internet and dictionaries (for example, in the Bolshoi encyclopedic dictionary 2012). Despite this, it is often difficult to determine which sweetness is which.
Jam is food product , which is obtained by boiling fruits or berries in sugar syrup to a jelly-like state.
Jam is a canned food product that is obtained by boiling fruit and berry purees with sugar.
Jam - fruits or berries, which are preserved by boiling in sugar syrup, molasses or honey (often preserving their shape). It is usually cooked for a short time.
Confiture - a version of jam, jelly with whole or crushed fruits evenly distributed in it, which are boiled with sugar and to which gelling agents are added.
It should be added that according to Wikipedia, confiture is jam. However, this is not entirely true, because confiture can be prepared even from frozen fruits (prepared and blanched the day before) or prepared for future use by hot filling, but always with the addition of a thickener (gelatin or agar-agar). To avoid burning, the tasty mixture is stirred by rotating the vessel.
Based on the definition itself, it becomes clear how jam differs from jam. But there are subtle nuances in the ingredients and method of preparing these dishes. So, how can you tell jam from marmalade?
- Differences in ingredients.
To make jam, completely fresh, ripe (possibly even unripe, greenish) fruits are used, because... they contain a lot of , which is necessary to give that same jelly-like state. It may have a uniform density, or contain parts of unground fruits (berries, vegetables).
When making jam, overripe (perhaps even slightly damaged, bruised) fruits are used, which crushed or ground pureed and then boiled. In addition to granulated sugar, you can add pectin powder (for thickening) and spices (for example, cinnamon, cloves, cayenne pepper) to the jam.
- Differences in cooking technology.
In Scotland there is a legend about the appearance of jam. At the beginning of the 18th century, Janet Keiler prepared a sweet from bitter oranges, adding sugar. This dessert was enjoyed by the whole area, and subsequently received its name.
The technology for making jam is as follows. Clean fruits are blanched and boiled in sugar syrup until tender. Start cooking at maximum temperature to speed up get rid of excess fluid. Next, the mass is cooked over low heat, carefully stirring and monitoring to prevent it from burning. The completeness of the product is checked by a frozen drop on a spoon: if the mass drips off, it means that the required density has not been achieved.
Before making jam, clean fruits are prepared and blanched, and then passed through a meat grinder or colander. Cook in a wide container (to evaporate excess moisture faster) over low heat until thickened. To determine the readiness of the jam, you need to run a spatula along the bottom of the container in which the jam was cooked: if the resulting “path” is filled slowly, then it turns out that the required thickness has been obtained.
December 04, 2016 No comments
In the fall, it is customary to stock up for the winter, because there are not only a lot of fresh berries and fruits, they are also very fresh, and they are not as expensive as in winter. The most delicious supplies are, of course, sweet ones: a variety of preserves, marmalades, jams, marmalades and confitures. It's time to find out how these dishes differ from each other and how to cook them correctly.
In Russia, from time immemorial, all sweet desserts made from fruits and berries boiled with sugar are called jam. Even in foreign fiction You can rarely find references to marmalades or confitures. They are almost always translated into Russian as “jam,” whereas in foreign languages there is simply no similar word. For example, the traditional English orange marmalade in the original Alice in Wonderland turned into orange jam in Russian translations. This, by the way, is a mistake from a gastronomic point of view. It is almost impossible to make jam from oranges, because, unlike jams and marmalade, this dish is prepared in such a way as to preserve the original shape of the ingredients as much as possible.
Classic jam has a very heterogeneous structure - whole berries and large pieces of fruit float in thick syrup. A similar consistency is achieved by briefly cooking and using a fairly large amount of sugar. The syrup turns out thick quite quickly and, as it were, “preserves” the whole berries. The main thing when making jam is to prevent the ingredients from boiling. After all, in this case the result will no longer be jam, but jam. It differs precisely in its consistency - fruits or berries are simmered in sugar syrup for 20-30 minutes until they are completely boiled. It is not recommended to keep jam on the fire for longer, since prolonged cooking worsens the taste and appearance ready dish. Experienced housewives determine the readiness of jam by dripping it onto a plate. If the jam thickens quickly and well, you can safely remove it from the stove. A delicious and sweet dessert is ready. Jam, like preserves, can be made from almost any berries, fruits and even vegetables. For example, carrot jam and sweet cherry tomato jam are very original and tasty. The traditional autumn harvest of the middle zone - plum, ordinary and chokeberry, sour Antonovka apples, sea buckthorn, lingonberries, blueberries, juniper berries, etc.
JAM
They prepare jam a little differently. Fruits or berries are immediately crushed into puree, then sugar is added and cooked, stirring constantly, until thickened. By the way, it is customary to add not only sugar to jam, but also spices - cinnamon, cayenne pepper, cloves. The jam can be boiled to a very thick state, when the fruit mass thickens so much that it can be cut with a knife. The jam turns out delicious either from one type of fruit or as an assortment. True, experienced housewives recommend adding apples to any type of fruit. They contain natural pectin, which will help your jam thicken properly.
CONFITURE AND MARMALADE
On the side of desserts made from boiled berries and fruits are confiture and marmalade. Both of these dishes have a jelly-like consistency, which is achieved through the use of gelling agents - agar-agar, pectin or gelatin.
For confiture, they often take whole berries and medium-sized pieces of fruit, trying not to let them fall apart too much during cooking. In general, confiture turns out to be something between jam and jam. On the one hand, the berries are not boiled and whole, as in jam. On the other hand, the consistency of the confiture is thick, jelly-like, more like jam. By the way, berry confitures are suitable not only for drinking tea with sweet buns, but also for meat dishes. Chefs, for example, believe that dishes such as roast beef, fried game, poultry, and meatballs reveal their taste precisely in the company of sweet berry confiture. If you add spices to it, for example hot pepper, you will get a wonderful and very original sauce for any type of meat.
Marmalade is a special story in general. Most people around the world believe that marmalade can only be classic English, made from citrus fruits. Most often from oranges, although lemons and tangerines are also suitable. Some countries have their own versions of marmalade. For example, in Spain and Portugal this word refers to a thick, jelly-like quince jam. In Germany, in general, “marmalades” are called almost any jams, preserves, confitures and marmalades.
Jam(eng. Jam) is a thick jam where berries and fruits are not separated from the syrup. Those. jam has a denser, jelly-like consistency. In order for the jam to have such a consistency, it is cooked from fruits containing large number pectin Or at least with the addition of such fruits: unripe, sour ones, which contain large quantities of this pectin, are added to ripe fruits.
To make jam, fruits are first blanched in a small amount of water, the water is then used to prepare syrup.
Unlike jam, jam is prepared quickly so that the pectin does not have time to break down. First, over high heat to destroy the enzymes that affect pectin. Sugar is added gradually during the cooking process. And, of course, you need to stir constantly so that the jam doesn’t burn.
The consistency of the jam can be homogeneous or with pieces of fruit (with berries).
Confiture
Confiture(French confiture) is a type of jam. The confiture has a jelly-like consistency, pieces of fruit or berries are evenly distributed in it. The confiture is boiled with sugar. And for its preparation, as in jam, products with pectin are used. The consistency of confiture is thicker and denser than jam.
Nowadays, pectin or Zhelfix and Quittin prepared on its basis are used to make jam or confiture. They help prepare confiture or jam quickly, preserving the beautiful color of berries or fruits.
The peculiarity of cooking confiture: first, low heat until boiling, then a short strong boil. Prolonged cooking of confiture will destroy the pectin.
And now a few words about marmalade, which is... spread... So, among the British, marmalade is traditional orange jam. And the British spread it on toast for breakfast. They say it is very good for health. And the French call marmalade quince jam (presumably from the Portuguese word "marmelo", meaning quince). But the French prefer to eat jam with croissants.
In winter, it’s so nice to taste aromatic jam with hot drinks and your favorite dishes. Each delicacy has its own characteristics and characteristics, so it’s worth telling how jam differs from preserves and more.
Jam - original Russian word, meaning a treat cooked in sugar syrup from seasonal berries and fruits, popular among Slavic peoples. The delicacy appeared thanks to the Hellenes, who made honey from boiled quince. In Persia, sugar was added to fruits, not honey, and the dish was consumed with spices.
Today, the components of the preparation are often pears, apples, plums, lemons and rose petals. The classic delicacy is created from ripe fruits without damage; the sugar content in the finished syrup should be more than 70%. The syrup is boiled in a low and wide steel or aluminum container in several batches; it is not allowed to boil for a long time so that the fruits retain their shape. The fruits should eventually become transparent and the syrup viscous.
Video “Jam, confiture, marmalade: what’s the difference”
From this video you will learn the difference between jam, confiture and marmalade.
Subtleties of making jam
The word “jam” has English roots, the preparation technology is the same as the previous dessert, but the finished dish should turn out jelly-like. Jam differs from confiture in the process of squeezing or crushing the fruit, while the second is similar to jelly with pieces of fruit or berries, sometimes they are left whole. Jam appeared after a Scottish resident, Janet, once prepared a dessert from bitter oranges boiled with sugar.
For harvesting, it is permissible to take damaged, wrinkled and unripe fruits, preferably apples, plums and quinces. They are blanched and boiled in sugar syrup over high heat; after the moisture has evaporated, it is reduced. Use wide basins or pans made of aluminum and stainless steel. The finished dessert should fall off the spoon in chunks after cooling.
Features of jam
It is also interesting to learn about the difference between delicious jam and jam, which is a thick mass of ground berries or fruits, to which sugar or molasses is added during cooking. The word “jam” is Polish; the difference between it and jam is that for the former, the fruit must be peeled and the core removed. It was the Poles who, more than a century ago, boiled Hungarian plums and baked them in the oven without sugar.
For the delicacy, you need ripe, perhaps overripe, even crushed and damaged fruits, but not spoiled, which are blanched, rubbed through a sieve or passed through a meat grinder. In addition to sugar, add citric acid, cinnamon, cloves and other spices to the dish, which is prepared in a wide container. If you run a wooden spatula along the bottom of a pan or basin, the trace that appears in properly prepared jam should not be filled immediately.
The nuances of creating confiture
Before explaining the differences between previous desserts and jam, it should be said that this relative of jam comes from London, where the first jams were made from apples, apricots and quinces with gelatin and berry juice.
The treat is created from fruits or berries, fresh or frozen, which are blanched and boiled in syrup, adding a thickener - gelatin or agar-agar, as well as citric acid and vanillin. During the cooking process, rotate the dishes, since a spoon can damage pieces of fruit or berries. When using small fruits, limit yourself to one boil; large ones are boiled several times. In the finished dish, pieces of fruit should be evenly distributed throughout the delicacy.
Fruit and citrus marmalades
Marmalades, like confitures, stand apart from others winter preparations from boiled berries and fruits, since they have a jelly-like structure. Many people think that marmalade comes only from classic English citrus fruits, mainly oranges, and less often from tangerines and lemons. But other countries have their own versions of the dessert: in Portugal and Spain it is a thick, jelly-like delicacy made from quince fruit.
And the Germans call any preserves, jams, marmalades, as well as confitures, marmalades.
The most useful substances are preserved in prepared jams, especially “Five Minutes”, but the raw materials in marmalade, jams and confitures lose almost all their value after long-term processing.
There is not a single person who has not eaten fragrant and incredibly delicious jams from fruits and berries. However, the homemade industry is very diverse and whimsical. And few people can boast of a clear understanding of what is jam and what is jam, confiture or marmalade. This article with elements of history will help you understand what the difference is between these sweets.
A little about the history of jam.
Historians claim that the ancient Greeks were the first to cook the fruits of fruit trees: over low heat they boiled quinces with honey until the consistency of a viscous mixture. Following the Hellenes, the Romans took up the culinary baton. In the 4th-5th centuries, the cookbook “Apicus” describes recipes for making jam from apples, plums, lemon and even rose petals.
The first who learned to make jam using sugar were the inhabitants of Persia, since sweet sand appeared there much earlier than in Europe. But they did it in a very original way, adding a large amount of spices to the recipe, because they preferred to use jam as sauces for spicy dishes.
In Russia, the word “jam” itself appeared at the turn of the 18th-19th centuries. In cookbooks, however, this word was replaced by “candirovka,” which means “a method of cooking in sugar syrup.” In international modern cooking, “jam” is understood as an exclusively Russian delicacy.
Features of the national brew
So, jam is a sweetness obtained by boiling ripe and intact fruits or berries with sugar. The syrup in the jam should be transparent, and the fruits should not lose shape and color. Russian cuisine has its own traditions of preparing sweets. For example, it is customary to cook fruit in a huge (preferably aluminum) basin or large saucepan. When the jam is ready, the berries become slightly transparent, and the syrup should flow from the spoon in a heavy stream.
Jam. History of appearance.
The history of its origin is quite amazing. According to Scottish legend, the husband of a certain lady named Janet Keiler, who lived at the beginning of the 18th century, bought bitter oranges from the Spaniards who took refuge on a ship from a storm in Dundee Bay. The hostess was not at a loss and made a dessert from them, which was later called jam (after her name).
Jam making technology
Today jam is a jelly-like dessert with berries and fruits. To make jam, you can take slightly crushed and whole, but not spoiled, fruits. They are blanched for a few minutes (treated with boiling water or steam), then boiled, covered with sugar or poured with syrup. It is important to start cooking in a wide, flat container over high heat, gradually reducing the temperature over time. The finished hot jam should flow in a stream, while the cooled jam should fall in chunks.
Externally, the jam resembles confiture (more on that below), but its consistency is not so dense. In Russia, they mistakenly believe that jam and preserves are the same thing.
French confiture
Confiture is a French version of jam, which gets its name from the word “confiture”, which means “cook in sugar”. The sweetness is a thick jelly with fruits evenly distributed in it. Initially, confiture in France was made from apples, quinces and apricots. Later, people began to add cherry or currant juice for flavor and color, and gelatin for thickness (the French were the first in this).
Cooking technology
You can prepare confiture from fresh or frozen berries and fruits, which are first sorted, peeled, blanched, boiled in sugar syrup and a thickener is added. If desired, vanillin and citric acid can be added to the dessert, which will add originality to the taste. It is important to know that small fruits need to be boiled once, and large ones – several times.
Jam
The word comes from the Polish "powidła", which means "a food product of boiling fruit or berry puree with sugar." It is not known for certain where they learned to make jam, but it is believed that 100 years ago it was prepared in Poland on the banks of the Vistula, where fruit-bearing plum orchards were located. Women boiled pitted plum fruits in a copper bowl until thick for three days. Sugar was not added, but cinnamon, citric acid, cloves or other spices were added. Then the jam preparation was poured into pots and baked in the oven until a crust formed. The dessert could be stored in cellars for several years.
How to cook jam
For making jam, ripe and even damaged and bruised fruits are suitable, which are washed, peeled and passed through a meat grinder. Then boil it in a wide bowl, stirring continuously with a wooden spatula. The jam can be considered ready if, when running a spatula along the bottom of the container, a path is formed that is slowly filled with hot mass.
Jam, marmalade, marmalade and confiture are stored long time without losing your taste properties And useful qualities, if properly prepared and packaged.
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