What is a jam? What is the difference between jam and jam?

Confiture <TAG1> is a fruit product that is made by cooking fruits or berries with sugar until a thick, jelly-like consistency is obtained. It often contains whole pieces of fruit or berries that remain visible in the final product. It is similar to jam or jam, but has certain differences that allowed this product to get its own name.

The structure of the jam is thick and jelly-like. As we wrote above, it contains whole berries (if they are small in size when raw) or visible pieces of fruit. It also contains a thickener – pectin or starch. This allows you to achieve the necessary jelly-like consistency.

Jem well, – is also a thick product, but its consistency is not as jelly-like as that of jam. The berries or fruits from which it is prepared are usually boiled to a paste. Often, at the end of cooking, the mass is rubbed through a sieve to obtain the most uniform consistency, without pieces of fruit or berries at all. Thickener may also be added during cooking.

IN jam the rarest consistency, if compared with jam and jam. Fruits and berries can remain whole. Thickeners are not added, the ingredients are cooked only with the addition of sugar and a small amount of water in the initial stages to achieve the desired consistency.

Therefore, we can come to the conclusion that the main differences between jam, jam and jam are the consistency and degree of fruit boiling. Confiture has a thick, jelly-like texture with visible pieces of fruit, jam — is less jelly-like, and jam contains large pieces of fruit or berries in a thinner consistency. Both jam and jam can be used to prepare many desserts, as well as a sweet sauce or an independent delicacy.