What is better jam or jam. The difference between marmalade and jam. The main difference between jam and jam is the ability of berries and fruits to gel well.

How nice it is to open a jar of jam in winter! Or jam? What is the difference between jam and jam? Jam is some foreign word, jam is another matter, it is clear what came from the word cook.

But the difference between jam and jam is not only in the origin of the word. It's all about the shape ... When cooking jams, they strive to ensure that the berries retain their shape, and do not turn into gruel.

When cooking jam, some precautions are observed - before cooking, the fruits are kept in syrup, boiled in several stages.

• An important indicator is the quality of the syrup. The jam syrup should be clean and clear.
• The syrup should not gel, but should be mobile and easily separated from the cooked berries.

And now about jam - differences from jam

When cooking jam, it is not necessary to strive to maintain the original shape of the berries. Often, before cooking, the berry mass is turned in a meat grinder. In order for the own pectin contained in the fruits to have a greater gelling effect, the prepared fruits are crushed or, as mentioned above, are turned through a meat grinder, or in another way.

• The syrup in the jam should gel well and not spread.
• Jam is always brewed in one go
• Jam is made from fruits that contain a large amount of pectin, that is, they gel well.

In the event that jam is made from poorly gelling fruits, then juice from fruits and berries that give good jelly is added. These fruits and berries include gooseberries, red currants, green varieties of apples, apricots, and quince. Jam, like jam, is made pasteurized in hermetically sealed jars, and not pasteurized, intended for storage in barrels. Having collected berries or fruits in your garden, decide for yourself what to make jam or jam.

The main difference between jam and jam is the ability of berries and fruits to gel well.

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Jam must necessarily consist of fruits or berries that have retained their shape after cooking, while the consistency can vary from very liquid to quite thick. It is customary to boil it for a short time, usually several times, leaving it to cool completely between boils.

Jam it's a fully cooked mass. To obtain it, fruits with sugar are boiled well.



AT jam pieces of fruit will never be found, this is a well-boiled puree with sugar.



Confiture a kind of jam, which is rather gelatinous in texture, but it always contains small berries or halves of fruit.



It is also possible to single out jelly it is a gelatinous mass that does not spread. Sometimes it is prepared with the addition of gelling additives.



In jam, the fruits do not lose their shape after cooking, whole or in pieces. They are not in the jam, they are completely boiled soft. To prepare jam, fruit or berry puree is boiled down with sugar. And confiture is more like jam, but with pieces of whole fruits or berries.

JAM - these are berries boiled in syrup and which have not lost their shape and appearance.

JAM is a jelly-like mass containing whole berries or pieces of fruit.

Jam is a berry or fruit puree boiled with sugar.

CONFITURE is somewhat similar to jam, but more dense with the addition of pectin.

Such a sweet question. We all love jam, marmalade, and confiture. Have we thought about how they differ from each other. Most likely, connoisseurs of preparations for the winter know these subtleties. Personally, I clearly understand the technology of making jam and have a little jam. But confiture and jam ate only purchased ones. That is why this question interested me.

So, what is the difference between jam and jam?

Found the answer on Wikipedia:



Here is the jam. The syrup is liquid, the berries are whole.

This means that jam is characterized by a heterogeneous consistency.

What is the difference between jam and marmalade?

These differences are listed below.

In winter, it is so nice to taste fragrant jam with hot drinks and favorite dishes. Each delicacy has its own characteristics and characteristics, so it’s worth telling you how jam differs from jam and more.

Jam is a native Russian 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 ripe, 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.

Once having tasted such sweet delicacies as jam, marmalade, marmalade or confiture, it is impossible to refuse them.

This is excellent addition to the dish: they can be spread on bread, pancakes or pancakes, or used in cooking, baking pies, pies, buns.

By their consistency, these sweets are very similar, and an illiterate gourmet is unlikely to distinguish them from each other and, moreover, will not guess what actually differs, for example, jam from jam. However, the difference between them yet there is, because jam and jam are not the same thing. The difference lies in both the ingredients and the way they are made.

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 Big Encyclopedic Dictionary 2012). Despite this, it is often difficult to determine which sweetness is which.

Jam is food, which is obtained by boiling fruits or berries in sugar syrup to a jelly-like state.

Jam is a canned food product, which 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 with the preservation of their shape). It is usually boiled for a short time.

Confiture - a variant of jam, jelly with whole or crushed fruits evenly spaced in it, which are boiled down 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 even be prepared 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 mass 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 the way these dishes are prepared. So, how to distinguish jam from jam.

• Differences in ingredients.

For the manufacture of jam, completely fresh ripened (perhaps even unripe, greenish) fruits are used, because. they contain a lot, which is necessary to give that same jelly-like state. It may have a uniform density, or contain parts of unground fruits (berries, vegetables).

In the manufacture of jam, overripe (perhaps even slightly damaged, rumpled) fruits are used, which grind or crush mashed and then boiled. In addition to granulated sugar, pectin powder (for thickening) and spices (for example, cinnamon, cloves, cayenne pepper) can be added to jam.

• Differences in cooking technology.

In Scotland there is a legend about the appearance of jam. At the beginning of the 18th century, Jenith Keiller made a sweet from bitter oranges, adding sugar. This dessert was liked by the whole district, and subsequently got its name.

Jam preparation technology is as follows. Pure fruits are blanched and boiled in sugar syrup until tender. Start cooking at the highest temperature for faster get rid of excess fluid. Further, the mass is boiled over a quiet fire, stirring carefully and controlling to prevent burning. The completeness of the product is checked by a frozen drop on a spoon: if the mass flows down, then the required density has not been reached.

Before making jam, clean fruits are prepared and blanched, and then passed through a meat grinder or colander. Boil in a wide container (so that excess moisture evaporates faster) over low heat until thickened. To determine the readiness of the jam, it is required to draw 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 density has been obtained.

There is not a single person who would not eat fragrant and incredibly tasty jams from fruits and berries in his life. However, the homemade industry is very diverse and whimsical. And few people can boast of a clear understanding of where the jam is, and where the jam, confiture or jam is. This article with elements of history will help you figure out what is the difference between these sweets.
A bit from the history of jam.
Historians claim that the ancient Greeks were the first to cook the fruits of fruit trees: on a slow fire, they boiled quince with honey to the consistency of a viscous mixture. Following the Hellenes, the Romans took over the culinary baton. In the 4th-5th centuries, the Apicus cookbook describes recipes for making jam from apples, plums, lemons, and even rose petals.
The first to learn how 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 very word "jam" appeared at the turn of the 18th-19th centuries. In cookbooks, however, this word has been replaced by candling, which means "a way of boiling in sugar syrup." In international modern culinary, "preserve" refers to an exclusively Russian delicacy.
Features of national cooking
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 their shape and color. Russian cuisine has its own traditions of making sweets. For example, it is customary to boil fruit in a huge (preferably aluminum) bowl or large saucepan. In the finished jam, the berries become a little transparent, and the syrup should drain from the spoon in a heavy stream.

Jam. History of appearance.
The origin story is quite amazing. According to Scottish legend, the husband of a certain lady named Janet Keiler, who lived in the early 18th century, bought bitter oranges from the Spaniards, who took refuge on a ship from a storm in Dundee Bay. The hostess did not lose her head and cooked a dessert out of 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 wrinkled and incomplete, but not spoiled fruits. They are blanched for several 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 dish over high heat, gradually lowering the temperature over time. Ready hot jam should flow in a trickle, cooled down - fall in pieces.
Outwardly, jam resembles confiture (about it a little lower), but in consistency it is not so dense. In Russia, they mistakenly believe that jam and jam are one and the same.

french confiture
Confiture is a French version of jam that got its name from the word "confiture", which means "boil in sugar". Sweetness is a thick jelly with fruits evenly distributed in it. Initially, confiture in France was made from apples, quince and apricots. Later, people began to add cherry or currant juice for flavor and color, and gelatin for density (the French were the first in this).
Cooking technology
Confiture can be prepared from fresh or frozen berries and fruits, which are pre-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 give 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 how 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 copper utensils until thick for three days. Sugar was not added, but cinnamon, citric acid, cloves or other spices were added. Then the jam 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 the preparation of jam, ripe and even damaged and rumpled fruits are suitable, which are washed, cleaned and passed through a meat grinder. Then boil in a wide bowl, stirring constantly with a wooden spatula. Jam can be considered ready if, when a spatula is drawn along the bottom of the container, a path is formed that is slowly filled with hot mass.

Jam, marmalade, jam and confiture are stored for a long time, without losing their taste and useful qualities, if properly prepared and packaged.