What is the difference between jam and marmalade? What is the difference between jam and jam, marmalade and marmalade? So: preserves, marmalade, confiture, marmalade

Summer flies by in an instant, and all that remains is to look through the photos, slowly wash off the tan, and enjoy the homemade preparations made for winter. And if our grandmothers prepared mainly jam, marmalade, compote and juice, then lexicon modern housewives have expanded significantly. Now on the table you can see confitures, nectars and jams, which, by the way, are often confused with preserves. In fact, many are sure that jam is simply a “foreign” name for a childhood favorite delicacy. However, this is not quite true.

Definition

Word "jam"- originally English. Jam means a jelly-like mass made from boiled products with added sugar. Jams can have either a solid thick consistency or with pieces of fruit. There are jams made from one type of berry or fruit, but it is also quite common to find jams made from several types. Not important for making jam appearance and ripeness of berries. They may be slightly bruised or underripe.

Strawberry jam

Jam- These are fruits or berries boiled in syrup, which retain their shape when cooked. As a rule, jam is made from one type of fruit or berry. At the same time, the berries are selected carefully: they all must be of the same degree of ripeness and retain their shape. The jam looks transparent, with clearly visible berries.

Method for making jam and marmalade

The first stage in making jam is the labor-intensive selection and preparation of berries. They must be washed, peeled and cut. Now the ingredients can be lightly boiled. After this, the berries are poured with syrup and boiled. To make the mass jelly-like, pectin is added to it. When cooking, the heat should be constantly increased, even after boiling. Boiling should be distributed evenly, and foam should be removed. The jam will be ready when a drop of it falls on the plate and thickens. The jam is packaged in small jars; it is not necessary to roll up the jam.

There are a great many ways to make jam, and every housewife has her own secrets. Therefore, let's stop at classic recipe. At the first stage, the berries and fruits are thoroughly washed and peeled, if necessary. If the berries or fruits are large, then they can be cut. In fruits that have seeds, they are removed. Most often, an aluminum basin is used to make jam, in which syrup is diluted: sugar and water. Fruits or berries are placed in hot syrup and then boiled. There is another method that does not involve sugar syrup; this is to fill the berries with sugar and leave them for 24 hours. The berries are cooked over low heat for 30-40 minutes. The first sign of readiness is the appearance of foam. Next, the jam is poured into containers and rolled up. In some cases it is closed with a nylon lid.

Application

Jams are great for baking, as they have a thick consistency and practically do not spread. They are added to ice cream, desserts and yoghurts.

Jam is eaten as a completely self-sufficient product. Often used as a sauce for sweet dishes, such as pancakes. It is not recommended to put it inside the pies, as the jam spreads quickly. But you can decorate with whole berries from jam homemade cakes.

Conclusions website

1. Jam is jelly-like, while preserves can have either a thick or thinner consistency.
2. You can put damaged fruits or berries into the jam; only selected ones go into the jam.
3. The jam is cooked over low heat, while the heat is constantly increased when cooking the jam.
4. Jam can be used as a filling for pies, and in this case the jam will spread.

Jam and jam

Jam is made from fresh, ripe, completely benign pureed fruits or berries, boiled with sugar. The best jam with good reason they consider apple and plum. The jam retains all the valuable qualities inherent in the original raw material and contains up to 65% sugar and 1.2% fruit acids. Many people rightly call jam “fruit butter” - it is, indeed, a very nutritious food product. Jam, like marmalade, is made from fruits and berries. Jam differs from jam in that it is made from ungrated fruits and berries. Both jam and marmalade are served with tea; it is also an excellent filling for sweet pies, pies, pancakes and a good seasoning for pancakes and croutons. Jam, like marmalade, contains up to 65% sugar, as well as natural acids, vitamins, and mineral salts.

A book about tasty and healthy food. 8th edition, revised and expanded. - M.: Agropromizdat. L. M. Bogatova. 1987.

See what “Jam and Jam” is in other dictionaries:

- (from Polish powidła) food product, obtained by boiling fruit or berry puree with sugar. Sometimes they add... Wikipedia

Jam Dictionary of Russian synonyms. jam noun, number of synonyms: 1 jam (4) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

Jam, jelly, marmalade Dictionary of Russian synonyms. jam noun, number of synonyms: 4 jam (5) jelly ... Synonym dictionary

Books

• Delicious Monday. Not just jam. A big book about jam, pickles, preparations, Monday Anastasia Viktorovna. Do you still think that canning is long and difficult? In her new book, Nastya Monday destroys this myth. She shares her proven recipes and little tricks, gives...
• Not just jam. A big book about jam, pickles, preparations, Nastya Monday. Do you still think that canning is long and difficult? In her new book, Nastya Monday destroys this myth. She shares her proven recipes and little tricks, gives...

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. 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 fruits floating 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, as prolonged cooking worsens the taste and appearance. ready-made 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 is also perfect middle zone- plum, regular 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

To 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, Domestic bird, meatballs, reveal their taste precisely in the company of sweet berry confiture. If you add spices to it, for example hot peppers, you will get a wonderful and very original sauce for any type of meat.

With marmalade in general special story. 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.

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 a 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 make it faster 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.

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 to the recipe a large number of spices, 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 on high fire, 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 prepared and packaged correctly.