Do you have a lot of fruit and do not know what to do with them?
Fruit preserves (Confitures) are fruit/veggies that are preserved using sugar, and/or acid. Then, they are jarred and/or canned for longer storage. Here is a quick reference of the different types when considering what you would like to do with your surplus of fruit.
1. Jelly: Made from one type of fruit that is mashed/crushed, then strained to extract the fruit juices. Next, only the fruit juice is boiled with sugar to release its natural pectin, and some acid (i.e. lemon juice) to help balance the sweetness. Texturally, it is clear, smooth, spreads easily, and has no pieces of fruit pulp/seeds/chunks.
o Marmalade- A type of jelly-like fruit preserve made from citrus fruits, with chunks of citrus rinds/fruit pulp in the gelled juice.
o Curd – A type of jelly-like fruit preserve made from fruit juice, sugar and egg yolk.
2. Jam: Made from one type of whole fruit that is mashed/crushed, or cut up into small pieces. Next, it is slowly cooked down with sugar, pectin and acid. Texturally, it is thicker than jelly, and has pieces of fruit pulp/seeds in the mixture.
o Fruit spreads - A type of jam-like fruit preserve made from 100% fruit with no added sugar. Yet, a sweet fruit juice (i.e. apple juice, white grape juice) can be added. Sometimes, they can be referred to low or no-sugar jams.
o Conserve - A type of jam-like fruit preserve that is typically made from more than one fruit, and can have more texture with added chopped nuts, raisins, coconuts, apples, pineapple etc.
3. Preserve: Made from whole fruit or large pieces of fruit. Next, it is cooked down into a thick mixture. Texturally, it is like jam, and has pieces of fruit chunks.
o Compote – Made from whole fruit or large pieces of fruit that is briefly cooked and seasoned (i.e. cinnamon, ginger, star anise). It’s made to not preserve fruit, but more as a dessert that won’t last long.
4. Other types:
o Butters – Made from pureed fruit pulp (i.e. apples, pears, plums). Next, it is cooked/thickened for ~6hrs at a low temperature to help evaporate the moisture and caramelize the sugars. It tends to be dark in color due to exposure to air during cooking, and can be made with or without any added sugar. Texturally, it is a dense/thick spread, with a roasted-like flavor.
o Fruit paste/cheese: A type of butter-like fruit preserve that is more sweet and gelled. Texturally, it is shaped into firm gelatinous small blocks.
o Chutney – An in between jam and relish. It can be made from fruit or veggies, and usually have more of a savory/spicy flavor. Typically, vinegar is used to help preserve it and give it a tangy flavor.
5. Bonus Tips
· Fruits can be high or low, in both sugar, pectin, or acid.
o High sugar fruits (i.e. apple, plums, grapes, pears, cherries, mangoes) vs. Low sugar fruits. (i.e. berries, peaches)
o High pectin fruits (i.e. apples, citrus, plums, quince) vs. Low pectin fruits (i.e. berries, peaches, pears, apricots)
o High acid fruits < pH 4.6 (i.e. citrus, quince, lemons) vs. Low acid fruits (i.e. berries, peaches, pears, plum)
· Sugar helps reduce water activity, control bacterial growth, and activate the pectin.
· Pectin is a starch that helps the fruit preserve firm up. Under-ripe fruit tend to have higher pectin. Pectin can either occur naturally, or be added.
· Fruit preserves (Confitures) can be preserved by
o Canning: The jam is placed in jars sterilized via a water-bath method to prolong its shelf life.
o Freezer jam: The jam is typically uncooked (fruit, sugar and pectin are stirred together, left at room temperature for hours (~24hrs) to thicken, then stored in freezer until needed for up to a year).
o Refrigerator jam: The jam is typically cooked (Once cooled, it is stored in the refrigerator for ~3-4 weeks).
What is your favorite fruit preserve (Confiture) recipe to make?
Photo source: deepnortheats.substack.com
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