Jam

During the summer harvesting season, housewives try to quickly process berries and fruits so that they do not spoil, and they have absolutely no time for a variety of preparations. And only after wiping the sweat from their faces and counting the jars do they realize that they got a little carried away and prepared something completely different from what they wanted.

Often, due to saving jars and space in the pantry, housewives refuse to cook compote for the winter. But this does not mean that they will drink tap water all winter. A wonderful compote can be made from jam or preserves.

What is the difference between marmalade and jam? After all, both of these products are prepared almost identically and the ingredients for its preparation are completely identical. All this is correct, but there is one “but”. Jam is a thinner version of marmalade. It contains less sugar, pectin, and additional gelling ingredients, such as gelatin or agar-agar, are rarely added to the jam. Strictly speaking, in English-speaking countries, only citrus fruit jams can bear the name “marmalade”; everything else is called “jam”.

Sometimes, as a result of a rich harvest and the excessive enthusiasm of the hostess, a lot of seams accumulate in her bins. These are jams, preserves, compotes and pickles. Of course, preservation can be stored for a long time, but not indefinitely? And then the question arises, where can all this be put? You can give it to relatives, but you can think about how to make something necessary and in demand out of something unnecessary? It’s easiest to “recycle” jam, because it’s practically a preparation for marshmallows.