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Jam

Jam

Jam, marmalade, fruit preserve, confiture, jelly

These are all fruit products with sugar prepared in such a way that a long storage is possible, typically made in the summer to be consumed in the winter.

How jam is made

Jam is made by combing fruits with sugar and cooking till the pectin in the fruit causes the mixture to jell.

Jelly is made by removing all solid parts and leaving the liquid part.

Different fruit have lower or higher content of pectin so it is a good practice to combine fruit with high pectin content with fruit with low pectin content.

The original reason to make jam was to use sugar as the preserving agent for fruit so it could be enjoyed also out of season.

Food Preserving

Preserving is an ancient method of extending and keeping the qualities of a wide variety of foods. Traditionally, it was used to make the most of the seasonal produce, it is still popular today and preserving delicious surplus foods is a creative, worthwhile and sometimes even profitable hobby.

Preserving has a considerably different motivation nowadays than in the past, when the desire to store food for future use, while it was available in quantity, was a driving force and could literally mean the difference between life and death. Today, the desire to preserve food is to provide better choices for the families, to ensure the food we eat is pure, wholesome and unadulterated, to make the best possible use of local and freshly grown produce and to make the most of the best available ingredients.

If one does not have time or interest to make own preserves, another option is to look for small, local producers still using traditional methods, without any artificial additives or industrial processing which can spoil the natural gifts of nature.  

Also jars of pickled and spiced fruits and vegetables add sparkle to a platter of cold meats and salads. Rich and flavorful chutneys boost homemade crusty bread with a good cheese; spicy sauces and jellies complement tasty pies.

 Jam

In its simplest form, jam is fruit boiled with sugar to prolong its quality and prevent it from going moldy. The effect of heat releases the pectin and acid, present to some degree in all fruit, which then combined with the sugar forms a jell. Jam should be a relatively mixture of fruit and sugar, mostly used for spreading on bread, toast or cakes.

 Fruit Preserves

These fruit preserves are fruit pieces or whole fruit suspended in a jellified syrup. These are quite delicious and unique and are often eaten as dessert with cream or used as a filling for sweet flans.

 Chutneys

Chutney is a combination of fresh and dried fruit and/or vegetables, hot spices, herbs, sugar and vinegar mixed together to make a chunky mixture. They can range from sweet and mild to ferociously spicy. Chutney should be soft and slightly runny when cooked –the mixture thickens and improves in flavor when kept. In India, the land of its origin, chutney was made with uncooked ingredients and brought to the table raw. Nowadays, it is more usual to set it aside to be eaten at a later date with cold meats and bread and cheese.

Relishes

Relishes are a soft mixture of fruit and/or vegetables, such as red pepper relish. These delicious goodies are not as long-lasting as chutneys, but they can be made reasonably quickly and are an extremely useful addition to a barbecue menu. As they spread easily, they are also excellent in sandwiches.