Confiture

Confiture

Elderberry confiture (jam)
Type	Jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup
Main ingredients	Fruit

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. ^{[1] [2] [3]} Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; ^{[4] [5]} a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. ^[4]

• 
  A copper bowl for cooking confiture

See also

• Food portal

• Fruit preserves – fruits combined with sugar readied in a manner appropriate for long-term storage
• Konfyt – South African jam
• Spoon sweets – Fruits candied in a syrupy glaze, offered in Greece as a gesture of hospitality
• Varenye – Russian preserves made with whole fruits or large fruit pieces
• Slatko – a whole-fruit preserve in Eastern European cuisine
• List of spreads

References

1. Pines, Derek A. (1996). International Dictionary of Food and Cooking. Summersdale Publishers Ltd. Confiture. ISBN   1873475632.
2. Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 138, Confiture. ISBN   1579580572.
3. Senn, Charles Herman (1898). Senn's Culinary Encyclopædia. Spottiswoode and Co. p. 32, Confiture. ISBN   1444686631.
4. McMeel, Noel (2013). Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love. Running Press of the Perseus Books Group. p. 44, Orange-Onion Confit. ISBN   978-0762445752.
5. Skeat, Walter William (1923). Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale. Macmiillan and Co. p. 222. ISBN   1330317475.