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This is an accepted version of this page This is the latest accepted revision, reviewed on 7 February 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
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Another type of jellying is fruit preserves, which are preparations of cooked fruits, vegetables and sugar, often stored in glass jam jars and Mason jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or ...
A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. [1] [2] [3] Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; [4] [5] a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
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If you’re debating marmalade vs. jam but don’t have much of a sweet tooth, give marmalade a try. Best for: Spreading on scones. Embrace the British method and eat them with a pot of tea with ...
Compote or compôte [1] (French for stewed fruit [2]) is a dessert originating from medieval Europe, [citation needed] made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices .
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