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Jam, jelly, preserves, marmalade—we have a lot of terms for fruit spread, but do you know how they differ? ... while the same amount of jam has 9.7 grams. Ingredient quality differs from brand ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 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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Fruit preserves – Preparations of fruits, sugar, and sometimes acid , jams, and jellies; Fry sauce – Condiment for French fries; Garlic sauce – Sauce with garlic as a main ingredient; Garum – Historical fermented fish sauce; Glutamate flavoring – Generic name for flavor-enhancing compounds based on glutamic acid and its salts
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative , sometimes along with other substances, such as sorbic acid or sodium benzoate
Jam, jelly, preserves, marmalade—we have a lot of terms for fruit spread, but do you know how they differ? The post This Is the Difference Between Jam and Jelly appeared first on Reader's Digest.
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Medieval quince preserves, which went by the French name cotignac, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear cotignac. [3] In 1524, Henry VIII received a "box of marmalade" from Mr Hull of ...