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Jam is a fruit spread made by cooking fruit with sugar to create a thick, spreadable mixture. It is commonly used as a condiment on bread and other baked goods.
- The first recorded jam recipe dates back to the 16th century.
- In the 19th century, mass production of jam started.
- In the 20th century, new flavors and varieties of jam were introduced.
- Today, jam is produced and consumed all over the world.
Jelly is a fruit spread made by cooking fruit juice with sugar and pectin to create a clear, firm texture. It is often used as a topping for toast and other baked goods.
Marmalade is a fruit spread made with citrus fruit, sugar, and water. It has a tangy, bitter flavor and is often used as a condiment on toast and scones.
Preserves are similar to jam, but they contain larger chunks of fruit. They are often used as a condiment on bread and pastries.
A classic flavor made from fresh strawberries and sugar.
A sweet and tangy flavor made from fresh raspberries and sugar.
A smooth and fruity flavor made from fresh apricots and sugar.
Jam is made by cooking fruit with sugar until it is thick and spreadable, while jelly is made by cooking fruit juice with sugar and pectin until it forms a firm, clear texture.
Unopened jars of jam can last up to a year, while opened jars should be consumed within a few weeks and refrigerated for best quality.
Yes, it is possible to make jam without sugar by using natural sweeteners such as honey or maple syrup, but the texture and flavor may be different.
Some unique jam flavors include blueberry-lavender, fig-balsamic, and jalapeno-strawberry.
Preserves are similar to jam, but they contain larger chunks of fruit and are often made without removing the fruit skins. Jam is typically smoother and does not contain large pieces of fruit.
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