Difference between jam and confiture.

It's no secret that many adults, along with children, are inveterate with a sweet tooth. They gobble up cakes, rolls and chocolates with great pleasure. And no one can resist an appetizing sandwich with butter and a delicious fruit and berry additive, regardless of age. However, alas, not every one of us is able to boast of a rich supply of all kinds of jams. So modern people have to buy various jams and confitures in stores. Fortunately, the choice of such products is very, very extensive. But which delicacy to give preference to? In this article, we will look at how jam differs from confiture.

Definitions

Gem

Jam is a sweet jelly-like mass obtained by boiling fruits and berries in sugar syrup. It tastes like jam, but it compares favorably with it with a thicker consistency, due to which it has no tendency to spread. In this regard, jam is actively used in cooking: in the production of pastries, ice cream, glazed curd cheeses, etc. A delicacy is prepared from fruits or berries, combined options are also possible. Especially delicious jams are made from plums, gooseberries, sour apples, black currants and cranberries. Of the successful fruit and berry combinations, it is worth highlighting the combination of strawberries and lemon. For the preparation of the product, it is unacceptable to use crumpled overripe fruits that contain an insufficient amount of gelling substances. But pectin-rich unripe berries and fruits are much more suitable.

Confiture

Confiture is a sweet food product with evenly distributed whole or chopped fruits, boiled with sugar with the addition of gelling agents. It is a kind of jam. A wide variety of fruits and berries, and sometimes even vegetables, are used to prepare the dessert. Small fruits are cooked whole, and larger ones are cut into pieces. There are recipes with combinations of fruit and berry raw materials. The name of the product came to us from France, where the term confiture means any kind of jam. In our country, the delicacy is served as a dessert for tea, and is also used as a filling for baked goods and pancakes. On the basis of some varieties of the product, sauces are even prepared for meat and vegetable dishes.

Comparison

The main differences between desserts lie in the recipe for their preparation. To create jam, either unripe fruits or fruits and berries with a high pectin content (apples, quince, plums) are taken. Thanks to this, the sweet mass thickens naturally during the cooking process. Thermal processing of ingredients is initially carried out over high heat in order to destroy the enzymes that destroy pectin. In this regard, fruits and berries completely dissolve in the syrup, forming a homogeneous thick mass that can be easily spread on bread.

The main difference between jam and confiture is that artificial thickeners (gelatin, agar-agar, pectin sugar, etc.) are added to the latter product. Therefore, in its consistency, it looks more like jelly with berries or pieces of fruit. By the way, both ripe fresh and frozen fruits are taken for confiture. It is cooked over low heat; during the cooking process, the ingredients do not dissolve in the syrup, but are evenly distributed over it. Due to its thick consistency, the cooled dessert is quite problematic to spread on bread, it is more convenient to eat it with a spoon. If the jam is always cooked once, then the confiture can be re-cooked until the large pieces are softened.

It is quite easy to distinguish desserts by their appearance. Jam resembles a viscous boiled mass. While its French "brother" is a piece of fruit and berries, evenly distributed over the thickened syrup.

To summarize, what is the difference between jam and confiture.

Table

Jam Confiture
Prepared from unripe fruits, as well as berries and fruits with a high content of pectinPrepared from any ripe fruits and berries, including frozen ones
Sweet the mass thickens naturally during the cooking processArtificial thickeners are added to the dessert
The ingredients are cooked over high heatSlow fire
Berries and fruits dissolve in the syrupBerries, fruits or their pieces remain intact, evenly distributed over the syrup
Has a viscous consistency, easily spreads on breadIt is a jelly-like substance that is more convenient to eat with a spoon
Brewed oncePossible repeated heat treatment
Only fresh cheese is used bieIt is permissible to use frozen fruits
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