Jams, marmalades and pâtés

Jam or jam. Similar but not the same. The key is in its procedure when cooking it and its properties. To differentiate them, it is necessary to focus on the method of elaboration and preparation of each one. In the case of homemade jam, we will need pieces of whole fruit, either crushed or chopped. The quality and state of the fruit is an important factor, that it is at its right point of ripeness so that it contributes part of its natural sweetness. Another important differential factor of a jam is adding more than 65 percent fruit and 35 percent sugar. The fruit is cooked in sugar until a thick texture is achieved where the pieces of fruit are still recognizable. The aroma, texture and flavor is preserved in the jam, enjoying the fruit at any time of the year.

On the other hand, the jam is prepared with the skin or pulp of the fruit cooked in syrup. This means that a greater amount of sugar is needed and the texture will be different, more gelatinous. It needs a minimum content of 35 percent fruit, 45 if we talk about extra jam. It must also be differentiated from jelly, where the fruit is squeezed with skin and seeds and water with sugar is later added to that juice until a semi-solid sauce is obtained, with a gel appearance.

In summary, the biggest differences between jam and jam are in their method of preparation, the amount of fruit that each one contains, its amount of sugar, the state of the fruits used and its final texture.

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