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Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.
Pectin is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal chemical component of pectin is galacturonic acid which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a food stabiliser in fruit juices and milk drinks, and as a source of dietary fiber.
A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
Powidl is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus, powidl is prepared without additional sweeteners or gelling agents.
Krofne are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.
Robertson's is a British brand of marmalades and fruit preserves that was founded by James Robertson in 1864. The firm was run as a partnership until 1903, when it was incorporated as a limited company – James Robertson & Sons, Preserve Manufacturers, Limited. It produces the "Golden Shred" marmalade, a recipe created in 1874 and registered as a trademark in 1886, among other products including "Silver Shred" a lemon marmalade launched in 1909; "Mincemeat", a traditional Scottish style mincemeat made from raisins, peel, sugar and beef suet; and "Bramble Jelly", a traditional Scottish style jam, strained of its seeds. Robertson's received their first Royal Warrant from King George V in 1933.
Keiller's marmalade is a Scottish marmalade, believed to have been the first commercial brand made in Great Britain. It was first manufactured by James Keiller in Dundee, Scotland, later creating James Keiller & Son, a brand name which became iconic in the 18th and 19th centuries, and has been sold several times.
Wilkin & Sons Limited is a manufacturer of preserves, marmalades and associated products established in Tiptree, Essex, England in 1885, and known for its "Tiptree" brand of fruit preserves.
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
Hartley's is a brand of marmalades, jams and jellies, originally from the United Kingdom, which is manufactured at Histon, Cambridgeshire. The brand was formerly owned by Premier Foods, until it was sold along with the factory in Histon to Hain Celestial for £200 million in October 2012. Hartley's operates as a brand of Hain Celestial's subsidiary of the United Kingdom, Hain Daniels.
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
Frank Cooper's is a UK brand of marmalades and jams owned by Hain Daniels. Frank Cooper's is known primarily for its "Oxford" Marmalade and holds a Royal Warrant. The brand was created by Sarah Cooper in 1874 and as of 2012 is a brand of Hain Celestial Group.
Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
Cornulețe are Romanian and Moldovan pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. They are traditionally eaten during Romanian holidays, especially during Christmas time, or other special occasions.
Tomato jam is a type of fruit preserve prepared with tomatoes and sugar.
A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire, which literally means 'preserved'; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.
The Jam Museum is a gastronomic museum opened in 2004 in Torrent, in the Baix Empordà region of Spain. Its creator is Georgina Regàs, also author of the book 70 confitures.
References
- ↑ "Preserving Sugar". www.silverspoon.co.uk. Retrieved 2021-12-08.
- ↑ "Preserving Sugar" . Retrieved 2016-11-04.
- ↑ "Marmalade - Perserving vs Jam Sugar". www.nigella.com. Retrieved 2024-03-09.
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