Tuesday, August 27, 2013


Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. It may also be distinguished from jam by the fruits used.
Orange marmalade has long been a favorite spread for breads and toast. Use a zester, or vegetable peeler to get only the thin outer peel from citrus fruits. The white pith and membranes have a bitter flavor. The zest will be easier to remove from a whole fruit. Zest the fruit and then cut for the juice.
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used, as well. 
A Chutney is
a pungent relish of Indian origin made of fruit, spices and herbs.
While Confit is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like. While a Savory confits are ones made with garlic or fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent.
A conserve,
or whole fruit jam is a jam made of fruit stewed in sugar.
Fruit butters are
generally made from larger fruits, such as apples, plums, peaches or grapes. Cook until softened and run through a sieve to give a smooth consistency. After sieving, cook the pulp, add sugar and cook as rapidly as possible with constant stirring. The finished product should mound up when dropped from a spoon, but should not cut like jelly.
Fruit curd is
a dessert topping and spread usually made with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites and/or butter.
Fruit spread refers
to a jam or preserve with no added sugar.
typically contains both the juice and flesh of a fruit or vegetable, although some cookbooks define it as a cooked and jelled puree.
In the US, the term "jam" refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers. "Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." Berolzheimer R
Freezer jam is
uncooked (or cooked less than 5 minutes), then stored frozen.
Jelly is
a translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin.
Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made.

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