What is the difference between jam and jam, marmalade, confiture: what is the main difference between sweets

Distinctive features of jam

Jam is a native word meaning a treat cooked in sugar syrup from seasonal berries and fruits, popular among the Slavic peoples. The delicacy appeared thanks to the Hellenes, who made honey from boiled quince. In Persia, sugar was already added to fruits, not honey, and the dish was consumed with spices.

Today, pears, apples, plums, lemons and rose petals often become components of the harvest. The classic delicacy is created from ripe fruits without damage, sugar in the finished syrup should be more than 70%. The syrup is boiled in a low and wide steel or aluminum bowl in several steps, 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 should be viscous.

Video “Jam, confiture, jam: what’s the difference”

From this video you will learn what is the difference between jam, confiture and marmalade.

Subtleties of making jam

The word “jam” has English roots, the cooking technology is the same as the previous dessert, but the finished dish should turn out to be jelly-like. Jam differs from confiture by 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 once a resident of Scotland, Janet, prepared a dessert of bitter oranges boiled with sugar.

For harvesting, it is permissible to take damaged, wrinkled and unripe fruits, apples, plums and quince are best. 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. Ready dessert after cooling should fall off the spoon in pieces.

Jam Features

It is also interesting to learn about the difference between delicious jam and jam, which is a thick mass of grated berries or fruits, to which sugar or molasses is added during cooking. The word “jam” is Polish, the difference between it and jams is that for the first one, the peel is necessarily removed from the fruit and the core is removed. It was the Poles who cooked Hungarian plums more than a century ago and baked them in an oven without sugar.

For delicacies, you need mature, overripe, even crushed and damaged fruits, but not spoiled, which are blanched, rubbed through a sieve or passed through a meat grinder. In a dish prepared in a wide container, in addition to sugar, put citric acid, cinnamon, cloves and other spices. If you draw a wooden spatula along the bottom of the pan or basin, the trace that appears in a properly prepared jam should not be filled immediately.

The nuances of creating confiture

Before explaining the differences between previous desserts and confiture, it should be said that this relative of jam comes from London, where the first jams were made from apples, apricots and quince 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. In the process of cooking, the dishes are rotated, since pieces of fruit or berries can be damaged with a spoon. Using small fruits, they are limited to one cooking, 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 marmalades, stand apart from other winter preparations made from boiled berries and fruits, as they differ in a jelly-like structure. Many people think that marmalade is only classic English citrus fruits, mostly oranges, less often tangerines and lemons. But other countries have their own varieties of dessert: in Portugal and Spain it is a thick and jelly-like treat made from quince fruit.

And the Germans call marmalade any jams, jams, marmalade, as well as marmalade.

Most of the useful substances are preserved in cooked jams, especially Pyatiminutki, but the raw materials in marmalade, jams and marmalade lose almost all their value after long processing.