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The Portuguese word marmelade came to our language as jelly . The term is used to refer to the conserve which is prepared with sugar and cooked fruit .

According to the kind of jam, the proportion of sugar and fruit may vary. This relationship is also linked to fruit ripening and other issues.

The pectin It plays a fundamental role in the elaboration of jams. East polysaccharide which is found in the cell walls of the fruits acts as a thickener and is responsible, when reacting with the sugar during cooking, of the solidification of the mixture once it cools.

When the fruit does not have pectin, this substance can be added during process of making jam. Another possibility is to incorporate a percentage of another fruit that does contain the polysaccharide in question.

To prepare homemade jams or handmade , experts recommend choosing fruits that are neither too ripe nor too green. On the other hand, it is key to use the appropriate amount of sugar (between 700 and 1,000 grams per kilo of fruit) as it serves as a preservative.

It is important not to confuse between jams, jellies and jams . As a first point we must know that the three products are made with sugar and fruit, although they have differences. In jams there must be at least 30% fruit in the weight of the final product. In jams, 35% or more, and also usually carry more sugar.

As for the jellies, they are made with juice (juice) of fruit, and not with pieces or whole fruits. They include a quantity of sugar similar to jams and have a jelly texture.

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