How To Cook Confiture

Author: Alexander Bruni Time for reading: ~3 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Confiture is a preparation, which, along with jam, marmalade and jam, is prepared from various berries and fruits. Confiture is a jelly-like product in which whole or sliced \u200b\u200bfruits or berries are boiled in sugar syrup.

How to cook confiture at home

How does confiture differ from jam, jam and marmalade, and how to distinguish all these products? The main difference between confiture is consistency. She is always jelly-like. Confiture is thicker than jam and much thicker than jam. The consistency of confiture resembles jam, but jam is made from crushed berries and fruits, and in confiture, with a dense jelly-like consistency, pieces or whole berries and fruits are clearly distinguishable. Unlike jam, where berries and fruits are partially or completely boiled, all pieces of fruit in confiture retain their shape. This is achieved thanks to a special sequence of actions typical for cooking jams:

- the first stage of the recipe includes boiling sugar syrup to the point where the thread "stretches";

- at the second stage, prepared raw materials (berries and (or) fruits) are introduced;

- the third stage consists in a short cooking of fruits on a quiet fire, in syrup, to the state of jelly.

In order to cook confiture of a jelly-like consistency, fruits rich in pectin are used: apples, quince, plums, currants. And if there is little pectin in the fruits, then at the end of cooking, a gelling agent is introduced into the confiture: pectin, agar-agar, gelling sugar. To properly cook delicious confiture, we recommend that you take into account some of the nuances:

- fruits and berries are boiled in sugar syrup, and not in their own juice;

- the syrup is pre-boiled to the point where a drop of syrup falling from a spoon pulls a "thread" behind it;

- the standard proportion for the preparation of confiture: for 1 kg of fruit (net weight) take 1 kg of sugar and 1/2 cup of water;

- confiture is cooked only on a quiet fire;

- when cooking, the fruits do not interfere with a spoon. Mix the confiture by constantly shaking and turning the pan. Due to this, pieces of fruit do not boil soft, do not deform and retain their shape;

- to thicken the confiture, if necessary, use agar-agar, pectin or gelling sugar;

- the confiture is ready when the fruits are evenly distributed over the syrup, and the dessert itself has acquired a jelly-like consistency. As a rule, it takes 45-60 minutes;

- Use a thick-bottomed pot to cook confiture.

Recipes with apple ingredient

Ingredients:

Water
Citric acid
Sugar
Apple

We will need:

Knife
Pot
Board kitchen
A spoon

How to cook confiture step by step instructions with photos

Step 1

For example, let's cook apple jam. For work, we need apples - 1.5 kg (1 kg in peeled form), sugar - 1 kg, water - 125 ml, citric acid (2 grams), a knife, a kitchen board, a spoon, a saucepan.

Step 2

Rinse the apples, peel and remove the seed chamber. Cut into cubes. The weight of peeled apples should be 1 kg.

Step 3

In a thick-walled pan, combine 1 kg of sugar and 125 ml of water.

Step 4

Boil the syrup, stirring until a drop falling from a spoon pulls a “thread” with it.

Step 5

Combine syrup, citric acid and prepared apples.

Step 6

Confiture is cooked on low heat. When cooking apples, do not interfere with a spoon, but constantly shake and turn the pan at the same time, for uniform seepage of pieces with syrup. The confiture is ready when it has become jelly-like.

Step 7

Hot confiture can be immediately packaged in sterilized jars and rolled up with lids. And you can cool and serve with tea. Even with confiture, you can cook a lot of delicious pastries.

How To Cook Confiture

CHAPTERS (Table Of Contents)

How to cook confiture at home

How to cook confiture step by step instructions with photos

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