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Tuscan Jams, marmalades, gelatines, ..
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JAMS, MARMELADES, GELATINES , SAUCES...what is the difference?
The question is a spontaneous one...well, lets see:
- The term JAM defines all the products obtained with citrus fruits, no matter what the percentage contained is.
Could also be called JAMS, products obtained with other various fruits, but only if they contain between 20 and 35% of fruit.
- Its called PRESERVE a product obtained with a majority of various fruits other than citrus, and with a percentage of 35 to 45% of fruit. The same term could be attributed to products containing more than 45% of fruit.
- JELLY refers to products prepared with fruit juice or other liquid product base ( ex: wine)
Jelly will contain at least 35% of base product. Its called EXTRA JELLY when the content is at least 45%.
- STEWED FRUIT refers to products obtained with several base ingredients (in addition to sugar), and almost always cut into larger bits, and sometimes the whole fruit. Substantially the stewed fruit is not different in technics from the JAMS.
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The quality of a JAM, PRESERVE, JELLY is given by very precise ingredients:
- The quality and the freshness of the fruits . Many products sold on the markets do not contain fruit, fresh or frozen, but they base their products on "mache" and "freeze-dried" prepared bases, which are then re-hydrated.
- The Pectin used . In a quality product is a "natural pectin" or "fruit pectin". Other commercial products use chemical pectin..
The "fruit pectin" is obtained by a concentrated of apple skin and citrus. Together with fresh squeezed lemon it will keep the JAMS under better and healthier preservation.
The fruits, prepared with sugar and "natural pectin" must be cooked in a very short time, so to keep vivid colors and taste, and the precious vitamins will not be dispersed, like it happens in long cooking sessions.
Cooking will continue until the wanted density of the jam will be obtained. After that, the jars will be sterilized for at least 30 minutes.
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