Jam, confiture, marshmallow, preserves, syrup, compote, marmalade and jam - this is not a complete list of what a skilled housewife can cook for the winter from berries, fruits and even some vegetables. Each of these products has a number of features.
So familiar and so different - homemade jam
Varené, in the true sense of the word, means fruits, berries, and sometimes vegetables boiled with sugar. The finished product is a mass of different consistency, in which the raw materials (berries or pieces of fruit) have retained their shape. There are many types of jam - from liquid, the consistency of which is only slightly denser than compote or syrup, to rather thick, jelly-like (obtained from fruits saturated with pectins, for example, gooseberries and some varieties of apples).
In simple colloquial speech, you can often hear how jam is called jam, and jam is called confiture, but there are a number of differences between these desserts.
There are quite a few options for using jam, as opposed to jam. It is used for making fruit drinks, eaten with pancakes, added to various confectionery products, for example, cakes and pastries, baked special pies - pies and sweet buns with a filling. With the help of jam, you can also make delicious yoghurt, and it’s just good to drink tea, spreading on bread or eating with a spoon - "bite". Jam, as a rule, is either eaten, also spread on bread, or used as a filling for buns or pies.
One of the main differences between jam and jam, marmalade and confiture is that they try to keep the shape of the ingredients - berries, pieces of fruit or vegetables. Therefore, it is recommended to choose fresh and beautiful fruits for jam, not overripe, with a complete shell - then the finished product will turn out not only tasty and aromatic, but also very beautiful and appetizing. Jam differs from jam only in that the berries and fruits in it are more boiled.
How to distinguish jam from jam
Jam is called a thick boiled mass of fruits or berries, which is prepared both with and without sugar. As a raw material for jam, soft and ripe fruits are well suited, which may have already lost their visual appeal (crumpled, burst, etc.), as well as slightly overripe. Despite the fact that the berries will be thermally processed for quite a long time, it is necessary to carefully sort out the raw materials before making the jam.
Jam can even be made from flowers - the most daring and experienced housewives can surprise their guests with a dessert made from dandelions or rose petals.
Before preparing the jam, the berries and fruits are washed, peeling and sorting them out of the most damaged or decayed fragments. Fruit mass for making jam can be obtained in two main ways:
- having passed the prepared raw materials of cheese through a meat grinder, - wiping pieces of fruits or berries, boiled until soft, through a sieve or a suitable colander.
The resulting mass is then boiled, sugar is added to taste and at will - depending on the consistency of berries or fruits. If the boiled mass is then baked in the oven, instead of jam, you can get a marshmallow. It is worth noting that marshmallows made without the addition of granulated sugar, for example, from apples and pumpkin, are very tasty and an excellent dessert for those who follow their figure or are on a diet.
