Preserved fruits are processed from fruits, vegetables and sugar, often canned or sealed for long-term storage.
Many types of preserved fruits are made globally, including candied sweet fruits, such as those made from strawberries or apricots, and savory preservatives, such as those made from tomatoes or pumpkins. The materials used and how they are prepared determine the type of preservative; jam, jelly, and marmelade are examples of various fruit preservative styles that vary based on the fruit used. In English, the word, in plural, "preserves" is used to describe all types of jams and jellies.
Video Fruit preserves
Regional terminology
The term 'preserves' is usually interchangeable with 'jams'. Some cookbooks define retain as cooked and whole fruit gel (or vegetable), which includes most of the fruit. In the English-speaking world, the two terms are more clearly differentiated and, when this is not the case, the more generic term generic is 'stuck'.
The singular preserve or conserverve is used as a collective noun to jam high content fruits, often for marketing purposes. In addition, the names of preserved fruit types will also vary depending on the regional English variant used.
Maps Fruit preserves
Variations
Chutney
A chutney is an Indian favorite made of fruit, spices and herbs. Although originally intended to be eaten immediately after production, modern chutney is often made for sale, thus requiring preservatives - often sugar and vinegar - to ensure they have the appropriate shelf life. Mango chutney, for example, is a mango that is reduced to sugar.
Confit
While confit , the past participle of the French verb confident , "to preserverve", most often applied to the preservation of meat, is also used for fruits or vegetables that are seasoned and cooked with honey or sugar to such a jam. Savory treasures, such as those made with garlic or fennel, can ask for savory oils, such as olive oil, as a preservative agent. Save
A saving , or whole fruit jam , is a preservation made from fruit boiled in sugar. The whole traditional fruit preservatives are very popular in Eastern Europe (Russia, Ukraine, Belarus) where they are called varenye, the Baltic region where they are known by their real names in each country (Lithuania: uogien? , Latvian: iev? r? jums , in Estonian: moos , Romanian: dulcea ), as well as in many parts of the West, Central and South Asia, where they referred to as murabba.
Often making preservation can be more complicated than making standard jam; it requires cooking or sometimes brewing in a hot sugar mixture for sufficient time to allow the flavors to be extracted from the fruit, and sugar to penetrate the fruit; and not cooking too long so that the fruit will be damaged and melted. This process can also be achieved by spreading dried sugar over raw fruit in layers, and leaving for several hours to dip into the fruit, then simply heating the resulting mixture just to bring it to the point of setting. As a result of this minimal cooking process, some fruits are not suitable to be made into conserves, as they require cooking for longer periods to avoid problems such as hard skin. Raisins and gooseberries, and a number of plums are among these fruits.
Due to this shorter cooking period, not much pectin will be released from the fruit, and thus, preserving (especially the home-made conservation) will sometimes be slightly lighter than some of the jam.
The alternative definition states that preserved preserves are made from a mixture of fruits and/or vegetables. Conserves can also include dried fruits or nuts.
fruit butter
Butter fruit , in this context, refers to a process whereby all fruits are forced through a filter or blended after heating.
- "Butter fruits are generally made of larger fruits, such as apples, plums, peaches or grapes, cook until soft and run through a strainer to provide subtle consistency.After sifting, cook the porridge... add sugar and cook as fast as possible with constant stirring.... Finished products should accumulate when dropped from a spoon, but should not be cut like jelly There should be no free liquids. "- Berolzheimer R (ed) et al. (1959)
Fruit curd
The curd is topping the cover and the spread is usually made with lemon, lime, orange, or raspberry. The basic ingredients are egg yolks, sugar, fruit juices and seasonings cooked together until thick and then left to cool, forming a soft, smooth, and strongly flavored spice. Some recipes also include egg whites and/or butter.
Fruit spread
Although the FDA has the Requirements for Butters Fruit, Jellies, Preserves, and Specific Related Products, , there is no specification of the meaning of the term The distribution of fruit . Although some assert it refers to jam or preserve without added sugar, there are many fruits spread by reputable manufacturers that do contain added sugar. This can be easily verified by looking up the list under the distribution of fruits on public websites, such as Amazon or Walmart, or to view the list of ingredients and nutritional information on specific fruit-dispersing products.
Clock
Jam usually contains juice and fruit or vegetable meat, though a cookbook defines it as a cooked and rubbed puree. The term "jam" refers to a product made from whole pieces that are cut or crushed, then heated with water and sugar to activate the pectin before it is inserted into the container:
- "Jams are usually made of porridge and juice from one fruit, rather than a combination of several fruits, berries and other small fruits most commonly used, although larger fruits such as apricots, peaches or plums are cut into pieces small or crushed is also used for jams, good jam has a soft consistency even without different pieces of fruit, bright colors, good fruit flavors and semi-jellyy textures that spread easily but lacks free liquids. "- Berolzheimer R (ed ) et al. (1959)
Pectin mainly D-galacturonic acid linked by? (1-4) glycosidic relationships. The side chains of pectin can contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In congestion, pectin is what thicken the final product through the cross link of a large polymer chain.
Freeer Jam is not cooked (or cooked for less than 5 minutes), then kept frozen. It's popular in some parts of North America because it tastes very fresh.
Recipe without pectin is added use natural pectin in the fruit to be arranged. Apple tart, blackberry sour, cranberry, currant, gooseberry, Concord wine, soft plum, and quince work well in prescription without adding pectin.
Other fruits, such as apricots, blueberries, cherries, peaches, pineapples, raspberries, rhubarb, and low-pectin strawberries. To regulate, or gel, they must be combined with either a higher pectin fruit or used with commercially produced or homemade pectin. The use of additional pectin reduces cooking time.
In Canada, fruit jam is categorized into two types: fruit jam and fruit jam with pectin. Both types contain fruit, canned fruit or fruit and boiled with water and sweeteners. Both must have 66% solids dissolved in water. Fruit jam and fruit jam with pectin can contain class II preservatives, pH and/or antifoaming agents. Both types can not contain apples or rhubarb.
Although both types of jam are very similar, there are some differences in percent fruit, added pectin and added acidity. The fruit jam should have at least 45% fruit and may contain additional pectin to compensate for the natural pectin levels found in the fruit. The fruit jam with pectin only needs to contain 27% fruit and is left to contain additional acidity to compensate for the natural acidity of the fruit.
Jelly
In the US, jelly refers to the distribution of clear or transparent fruits made from sweetened fruit juice (or vegetables) - so it differs from jam by excluding fruit flesh - and regulated by natural use. pectin, whereas outside North America jelly usually refers to gelatin-based desserts, although the term is also used to refer to clear jams such as blackcurrants and apples. In the UK, red jellyfish is a spice that is often served with lamb, ground meat including venison, turkey, and goose at a Sunday party or toaster. It is a clear jam, tuned with pectin from a fruit, and made in the same way, by adding redcurrant to sugar, boiling, and stretching.
Pectin is essential for the formation of jelly because it acts as a gelling agent, which means that when the pectin chains combine, they create a gel-producing tissue. The strength and effectiveness of the side chain and the bonds formed depend on pectin pH, optimal pH between 2.8-3.2.
Added pectin can be added where the original fruit is not enough supply, for example with wine. Jelly can be made from sweet, savory, or hot ingredients. This is made by a process similar to that used to make jam, with an additional step to filter fruit pulp after preheating. A muslin or stockinette "jelly bag" is traditionally used as a filter, hung with straps over a bowl to allow tension to occur gently under gravity. It is important not to try to force the stretching process, for example by pressing the mass of the fruit in the muslin, or the clarity of the resulting jelly will be compromised. Jelly can come in various flavors such as grapes jelly, strawberry jelly, cayenne pepper, and others. Usually eaten with various foods. This includes jelly with toast, or peanut butter and jelly sandwich.
- "The jelly is well clear and shiny and has the fresh fruit flavor from which it is made.This is soft enough to vibrate when moved, but holds the corners when cut... Pectin is best taken from the fruit with heat, then cook the fruit until tender before trying to get the juice... Pour the ripe fruit into a jelly bag that has been squeezed out of the cold water Cover and let the drain.When the drip has stopped, the bag can be squeezed to remove the rest of the juice, but this can be causing cloudy jelly. "-
Marmalade
Marmalade is the preservation of fruits made from juice and orange rind boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarin, sweet oranges, bergamot and other citrus fruits, or a combination thereof. Marmalade is generally distinguished from the jam by the skin of the fruit.
Orange patent for marmalade production in England is Spanish orange orange, Citrus aurantium var. aurantium , rewarded for its high pectin content, which provides a good set. The skin has a distinctive bitter taste that it gives to conservation. In America, sweet jam.
Production
In general, jam is produced by taking a pulp or a piece of fruit or vegetable and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its maturity, but the crude starting point is the same weight for each fruit. When the mixture reaches a temperature of 104 ° C (219 ° F), the acid and pectin in the fruit react with the sugar, and the jam will be regulated on cooling. However, most cooks work with trial and error, bringing the mixture to a "quick boil", watching to see if the boiling masses change the texture, and dropping a small sample on the plate to see if they run or regulate.
Commercially produced jams are usually produced using one of two methods. The first is the open pan method, which is basically a larger scale version of the method used by home watchmakers. It provides a traditional flavor, with some caramelized sugar. The second commercial process involves the use of a vacuum vessel, where jam is placed under vacuum, which has the effect of reducing the boiling temperature to anywhere between 65 and 80 ° C depending on the recipe and desired end result. Lower boiling temperatures allow water to be turned off as when using traditional open-air pans, but with the added benefit of retaining more volatile compounds from fruit, preventing caramelization of sugars, and of course reducing the overall energy needed to make the product. However, once the desired amount of water has been shut down, jam still needs to be heated briefly to 95 to 100 ° C (203 to 212 ° F) to kill any possible micro-organisms; The vacuum pot method did not kill them all.
During commercial filling, commonly used fire to sterilize rim and jar lid to destroy yeast and mold that can cause decay during storage. Steam is generally injected immediately before the lid to create a vacuum, both of which help prevent decay and pull down the broken security buttons when used.
Packaging
Glass or plastic jars are an efficient method for storing and preserving jams. Although sugar can be stored for a very long time, storing it in a bottle is much more beneficial than the longer method. Other methods for packaging bottlenecks, especially for industrial-produced products, including cans and plastic packaging, are mainly used in the foodservice industry for individual portions. Fruit preservatives usually have low water activity and can be stored at room temperature after opening, if used in a short time.
Legal definition
Definition of US FDA
The US Food and Drug Administration (FDA) publishes an identity standard at 21 CFR 150, and treats jam and preserves as a synonym, but distinguishes jelly from jams and preservatives. All these are cooked and pectin-gel fruit products, but the jellies are based entirely on fruit juice or other liquids, while jams and preservatives are gel fruits that may include seeds and porridge. The US Department of Agriculture offers assessment services based on these standards.
Canadian Regulations
Under the Rules of Processed Products (C.R.C., c. 291), jam, jelly, marmalade and preserves are set. Each must contain a minimum percentage of the named fruit and a minimum percentage of water-soluble solids. Jams "is a product made by boiling fruit, fruit pulp or canned fruit for consistency appropriate to water and sweetening ingredients," jelly "is a product made by boiling fruit juice or concentrated fruit juice free of seeds and pulp with water and sweetener until it gets consistency like gelatin. "
EU directives on jam
In the EU, the jam directions (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the number of "fruits" in jam, but the definition of fruit is expanded to account for some unusual types of jam. created in the European Union. For this purpose, "fruit" is considered to include fruits that are not usually treated in the culinary sense as fruits, such as tomatoes, cucumbers, and pumpkins; fruits that are not usually made into jams; and vegetables that are sometimes made into jams, such as rhubarb (the edible part of the stem), carrots, and sweet potatoes. This definition continues to apply in a new directive, Council Directive 2001/113/EC on December 20, 2001 relating to fruit jam, jelly and orange marmalade and sweetened chestnut sweetener for human consumption.
Extra jam is subject to more stringent rules that set higher standards for minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrant and blackcurrant), also specifies the use unconcentrated fruit pulp, and prohibit the mixture of certain fruits and vegetables with others.
Extra jelly equally determines that the amount of fruit juice and/or water extract used to make 1000 grams of finished product should not be less than that specified for the manufacture of extra jam.
Jelly around the world
- Almond jelly, sweet dessert from Hong Kong
- The stolen fruit, from northern Iran, is made into a jam called morabb? -ye b? lang
- Coffee jelly feature in many desserts in Japan
- Jellied cranberry sauce is primarily a holiday package in the US and UK.
- Jelly grass, food from China and Southeast Asia, often served in drinks Hitler's bacon is sold today as gyÃÆ'¼mÃÆ'¶lcs ÃÆ'z .The original name comes from the scarcity of genuine flesh during wartime) the solid fruit jam eaten by soldiers and Hungarian civilians during World War II. It is made from mixed fruits such as plums and sold in the form of brick blocks
- Konjac, various jelly Japanese made from konnyaku
- Mayhaw jelly is a delicacy in some parts of South America.
- Muk , Korean jelly variety, spiced and eaten as a cold salad
- Nata de coco , jelly made from coconut from Philippines
- Slatko in Bosnian, Bulgarian, Jewish, Macedonian and Serbian cuisine
- Y? jelly jelly desserts from Japan are often made with beans, sweet potatoes or pumpkin
- Turkish delight, a kind of Turkish dessert jelly
See also
- Pepper jelly
- Beer jam
- Lekvar
- Spoon candy
- Tomato Jam
- Lingonberry Jam
- List of spreads
- List of strawberry dishes
Note
References
External links
- Principles of making jelly, by N.E. Goldthwaite... Goldthwaite, N. E. (Nellie Esther), ca. 1868-1946.
- Creating Jams and Jellies
- Create Jams, Marmalades, Preserves, and Conserves
Source of the article : Wikipedia
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