Chutney, marmalade, etc. : the thousand and one variations of jam
Classic, the jam is the simplest and best known recipe. This morning confectionery is made by cooking its fruits with their equivalent weight of sugar. But there are derivatives to this preparation.
Jelly, a jam without pulp
A jelly, unlike the jam, do not keep the pulp fruits. It's a juice of fruits cooked with sugar which takes by cooling a gelatinous consistency. A jelly contains at least 35% of fruits. The jelly gets ready like the jam, with the difference that we filter the pieces of fruits juice before adding the sugar. There are redcurrant, blackcurrant, quince, apples... which are made from fruits rich in pectin.
Marmalade, a thick jam
Marmalade (from Portuguese marmelo which means quince) is a compote of pulp fruits cooked with sugar so as to obtain the consistency of a puree. A marmalade contains at least 20% of fruits.It's a jam citrus fruit often thicker than the jam with pieces of fruits which have not been completely gelled.
The marmalade can also be made with lemons, grapefruit, tangerines, pineapple, limes, oranges ...
Chutney, sweet and sour jam The chutneys are preparations of fruits sweet and sour which serve as condiments in Indian cuisine. The fruits are cooked in a mixture of vinegar, sugar and spices until you get a consistency close to the jam or compote. By the way, the word chutney comes from the Hindu chatni which means "strong spices". Traditionally, the chutney accompany the curry dishes. It goes well with white meat, game, terrines, sausages, cheeses. We also let ourselves be tempted by chutneys of apples, mangoes, green tomatoes, rhubarb ... In France, we love more and more this preparation that is used to accompany the foie gras.
