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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 ...
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment
A jelly-like dessert made from fermented coconut water. Nata de piña: Philippines: A jelly-like dessert made from fermented pineapple juice. Pickles [16] ancient Mesopotamia: Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure ...
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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 ...
The compote is then pushed through a passoir, removing the skin, and breaking the fruit into mush. It is then reduced by slow cooking over several hours until the pectin sets, in the same way jam is, then tested by dropping a test piece into cold water. Typically, 6–8 kilograms (13–18 lb) of fruit produce 1 kilogram (2.2 lb) of syrup.
One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking. [2] Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that compote-like dish into jam. [3]