Soft texture, really sweet taste, and characteristic aroma depending on the ingredients chosen for its preparation, both the jams and preserves, and also the preserves, turn into a marvelously excellent opportunity to enjoy seasonal fruits and vegetables in any moment of the year, and not only during the usual time of consumption.
In addition, they stand out not only for becoming a delicious option for breakfast, lunch or dinner (as long as they do not abuse them, since they have a high content of sugars). They are also extremely easy to do, so at home we can elaborate and enjoy them at any time.
But do you know what are the differences between jams, jams, jellies and syrup ?. Their characteristics are really different, so once we know how they differ, we can choose our preferred one. In fact, the main difference between all is the way in which the fruit is prepared before cooking .
It consists of a preparation made with fruit or vegetables, which are cooked in sugar. It has a different composition of jam or jelly, and although the ratio chosen between fruit and sugar varies depending on the ingredients, the common point of departure maintains a proportion of ½ to ¾ of the total. It is essential that the chosen fruit has pectin, which helps the jam is formed. In case of not containing enough quantity, it can be added to the preparation.
During cooking, when the fruit or vegetable mixture reaches 105 ° C, the acid and pectin present in the fruit or vegetable react with the sugar, making the mixture to cool solid and acquire precisely the characteristic texture .
It is a preparation similar to jam. However, it usually contains larger pieces of fruit, or even the whole fruit. In this case, the proportion of sugar is somewhat higher, and may be 1: 1 or 1.5: 1, hence it has a much sweeter flavor, and a thicker texture, compared to jam.
It becomes, like jams, another interesting option to take advantage of and preserve many seasonal foods, especially if we make them homemade at home.
It is a very different preparation of jams or jams, since the cooking is much less and also made with the juice of the filtered fruit, hence it does not solidify on cooling. Basically it is obtained from the boiling of the mixture of fruit juice and sugar.
In its preparation they are used mainly fruits with high pectin content, such as apple, quince, blackberries, currants or blueberries.
It consists of a preparation in which the fruit is preserved whole or in pieces in a sugar syrup. That is, it is a reduced mixture of sugar, water and fruit.
They can be made cold or hot, and a wide variety of fruits can be used: from peaches to peaches, to oranges, figs, guavas, mangoes, plums or lemons.