They are both sweet and tasty, there are many flavors, but what is the difference between jam and jam? You may have asked yourself this in front of a supermarket shelf or while you were looking for a recipe to make them at home. They are not synonyms, each has different characteristics and even in the face of the law it is necessary not to confuse them. That said, we can safely eat them both, for breakfast as a snack.
I have always seen autumn as the time of jams and also jams, perhaps because there are seasonal fruits, summer, which can return to the mouth in this way, such as strawberries and raspberries, or others such as figs that ripen and can be used.
What is the difference between marmalade and marmalade in Europe
The also moved European Community to clarify that jams and marmalades are two different things and should not be confused. Thirty years ago it issued a directive, 79/693 of 1979, implemented in Italy three years later with Presidential Decree no. 401, which defined the characteristics of both products but this did not have a great effect on ordinary citizens who, as if nothing had happened, continue to confuse.
Jam is really jam if it contains a certain amount of fruit, a very specific percentage that is defined by law. By definition it is a sugar-based food product and citrus fruits in which citrus fruits must be present in an equal percentage or greater than 20%. The citrus fruits in question can be orange, mandarin, lemon, cedar, bergamot and grapefruit. The parts of fruit that can be used to make jam are pulp, puree, juice, aqueous extracts and zest.
There is no limitation for jams, they can be based on any fruit but it must be present with at least one percentage of 35%. Here we can find all kinds of flavors, there are no limits and on the market there are fruits and very tempting combinations. In jams there is therefore already a lot of fruit compared to jams but we can expect even more and look for the extra jams, with the 45% fruit as a minimum percentage.
What is the difference between jam and jam, and compote
In the panorama of fruit-based spreads, there is also a third protagonist, the composed. You may have seen them on sale, right next to the jams and marmalades. What sets it apart? It has a lot in common with marmalade and composed, therefore the risk of confusion is always high and it is therefore appropriate to specify in order to make informed purchases.
Those who really want fruit, or those who want to limit the amount of sugar, can opt for the compote which is more "healthy" and rich in fruit. Typically the percentage of fruit exceeds 60% and sugar is present in smaller quantities. Anyone who has tasted it once in their life knows that there is a big difference in taste too, when you eat a compote you have the impression of eating crushed fruit with an extra touch of sweet. Having to choose, I would definitely aim for this, without taking anything away from jams and marmalades.
What is the difference between jam and jam: recipes
There are several interesting recipes to prepare imaginative jams and marmalades. However, what is very important for the success of our product is the quality of the fruit. We focus on seasonal fruit and choose suitable, not too ripe but not too unripe.
I have seen this one among the most bizarre and interesting proposals orange and pear marmalade, a variant of the one with apples. Take 400 grams of oranges and two large or 3 small pears, add them to 300 grams of sugar and let them rest for at least two hours. Then put this mixture to cook over a very low heat for about an hour, from time to time removing the foam that forms as it heats up. We have already finished, we can remove our jam from the heat, let it cool and put it in jars that at first it is better that we are overturned.
The other recipes for jams are similar, those for jams have different ingredients, they have more fruit, but in fact the procedure is always the same. We can indulge ourselves with fruit, preparing jams and marmalades of figs and cinnamon, pear and vanilla, peach and ginger, strawberry and orange. That of plums and that of figs are among the most popular in winter, many preparing the jam according to the fruit they find or what they grow and sometimes have in excess.
I am one of those who marmalade and marmalade he eats it almost directly from the jar or at most on a slice of wholemeal bread, because if they really taste like fruit, they are a delight. However, there are many recipes with which we can enjoy them, of biscuits and cakes. Simple and fun to prepare with children are shortcrust pastry cookies. We can cook it ourselves or buy it and have fun creating different shapes to be stuffed with jam and dried fruit.
The classic cake to be filled with jam is definitely there pie but jams and compotes are also well suited to the Paradiso cake, for example, or to ciambelloni for breakfast. Orange jam is also a perfect filling for biscuits and chocolate cakes.