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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 ...
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 ...
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Calf's foot jelly used to be prepared for invalids. Jellying is one of the steps in producing traditional pâtés. Many jugged meats (see below) are also jellied. 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 ...
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
It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. [1] [2] [3] In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar. [1] [2] Varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. It is ...
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