What a great variety of sweet desserts was invented on the basis of berries, fruits and even some vegetables, boiled with sugar and carefully placed in jars, so beckoning sweet tooth. Typically, these desserts are used for filling in home baking or eat, spread on toast, washed down with hot tea. But for many of us it is difficult to understand the difference between jam, jam, jam and jam, what is the technology for making this or that fragrant dessert. Let's talk about their differences and other unique qualities. So it will be easier for us not to get confused in their various names.
Jam
How to understand which product is in front of you? What is the difference between jam and jam?
First, we describe the preparation of a classic variation of jam. In order to get the right jam, you need to boil berries or chopped fruits with sugar. During the preparation of this dessert, it is necessary to monitor the transparency of the syrup. Quality jam should have the most transparent syrup possible without interspersing. Berries and other ingredients from which this dessert is prepared should keep in shape and in no case fall apart. To fully answer the question of what is the difference between jam and jam, consider the technology by which it is prepared (jam).
Jam
If the hostess cooked jam, but the syrup was very thick, then she got a different product. Moreover, if fragments of fruits are visible in the syrup, when cooking damaged and falling off the main fruit or berries. In this case, the hostess no matter how hard she tried, but cooked the jam. Thick syrup and boiled berries are allowed only for jam. This is the difference between jam and jam.
Smooth or wrinkled?
For the preparation of jam, several crumpled and even damaged fruits are suitable. It is especially preferred if the fruits contain a lot of pectin substances. Pectin is a substance that helps jam acquire its characteristic persistence. If the jam can pour, then in the case of jam, this is unacceptable. This is another point that distinguishes jam from jam. Jam can forgive the weakness of the syrup, for jam this is not normal.
How to understand that the jam is ready?
During jam cooking, its readiness is determined by how the cooled product behaves. The mass should not pour from a spoon, but fall in pieces. Let's hope that now you know exactly how jam and jam are different.
Jam
Boil it from very finely chopped fruits. Jam is most often prepared from apples and plums. In addition to fruit ingredients, there is sugar in the composition. 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 uniform texture. This is exactly the difference between jam and jam.
Jam can be cooked from overripe and ugly fruits. The total mass will no longer show 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 holding a wooden spatula along the bottom of the wide dishes in which it is cooked. If the resulting path is filled slowly with jam, you can turn off the stove. The dessert is ready.
What is the difference between jam and jam?
Confiture is considered to be a close relative of jam. But the confiture has a jelly, transparent base, in which preserved intact pieces of berries and fruits are noticeable. You can even see whole berries in this gentle beautiful dessert.
Apricots, quinces and apples were the first fruits from which confiture began to be prepared. 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 now used) in confiture.
Confiture is prepared from peeled and blanched berries and fruits. Fresh or frozen berries can be used.
For some time, the fruits are cooked 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.
So that the mass does not stick to the bottom of the dishes, it is in no case mixed with a spatula or spoon. Such manipulations will spoil the integrity of the berries that make up the dessert. Mixing occurs by gentle rotation of the container in which the jam is cooked. Then all the berries remain beautiful and whole, and the syrup - transparent.
If the fruits intended for confiture are small, then the dessert can be cooked at a time. But if the fruits have a dense texture or large, then the preparation takes place in several stages. Each time it is necessary to completely cool the prepared confiture at room temperature.
The readiness of a tender and sweet confiture can be determined by pieces of fruits (or whole berries) that are evenly distributed throughout the entire mass.
As you can see, most of the work and ingenuity is needed during the cooking of the jam. But in the end it turns out a gentle, fragrant and beautiful dessert.