- Country of manufactureRussia
From fruit or berries it is possible to cook jam, confiture, jam, and it is possible to make jam - not less remarkable sweet which is ideally suited to toasts. In this article we will tell about preparation of jams and about seven recipes of the most tasty and popular of them.
Let's not go around and near and we will pass to the most important at once. If to ask such question, then very few people will be able correctly to answer it: "In what does jam differ from jam, confiture and jam?", and differences, though not really striking, but are. Jam from berries and fruit differs from other types of similar preparations and konservation, mainly, in consistence - it more dense, than at jam, but not as dense, as at jam or confiture. Other distinctive feature of jam consists in what berries and fruits when cooking this dessert well razvarivat thanks to what sugar gets into pulp of berries and fruits quicker.
It is the simplest to describe the correct consistence of jam so - hot it has to flow down from spoon thin stream, and in cold - to fall small pieces. Correctly made jam does not blur, but at the same time is easily smeared.
In fact, jam is jellylike thick syrup with pieces of berries and fruit, or with the whole fruits. This type of canned food is considered ideally suited to the fried bread entering breakfast of most of people of the planet. Surprisingly, but actually there are people who do not love jam, but adore jam - can because of special consistence, and can because of what another such type of preservation of berries and fruit became the most popular in the world from the moment of the emergence at the beginning of the 18th century.
It is considered that jam was invented by one resourceful Scottish hostess: when the husband has brought it the oranges which have appeared bitter - it did not begin to throw out them, and has made from them jam. Called this hostess Dzhenit Keyler, from her name and the present name of this dessert is formed.
Briefly it is possible to describe technology of preparation of jam so: at first fruits are blanched, then boiled with small amount of water then are filled in with syrup or filled up in several stages with sugar and uvarivatsya at first on strong fire, and then on moderate. However the technology can change depending on from what jam cooks. Preparation of rather tasty, correct jam requires knowledge of some features and nuances of its preparation.
Alternation of force of heating of plate or fire - one of the main secrets of preparation of tasty jam, consists in it secret of preparation of ideal jam.