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Jam- sometimes this name is used to refer to the classic citrus dish as it is known in England. Jam is prepared from whole fruits with thin slices of zest. Jam can be of medium density or very thick. Bitter oranges or oranges with a high pectin content are best for citrus jam.

Jelly-transparent thick mass of sugar and boiled fruit juice. To obtain juice, the fruit mass is laid out in a rag bag, which should be freely suspended over a large dish. Do not press on the bag, otherwise the jelly will become cloudy during cooking. The liquid drained from the bag, boiled with sugar, turns out to be transparent. Gelation is achieved when the pectin in the fruit mass binds the liquid. This is due to the evaporation of water or the addition of pectin.

Confiture- A sweet fruit dish containing whole fruit or fruit pieces. In terms of consistency, confiture can be both thick and mushy.

Fruit sandwich mass- a homogeneous thick mass, which is prepared differently than confiture and jelly. The sugar content can be relatively high, like in jam, and quite low, if it's a dietary product. Many pastes are sweetened with honey instead of sugar.

Marmalade- Harvesting from fruit pulp, juice and (or) citrus peel, fruit content not less than 20%.

Extra Confiture- fruit content not less than 45%, with fruit pieces.

Regular jam- fruit content not less than 35% with fruit pieces or puree.

Extrajelle- fruit share 45%, prepared from fruit juice, fruit concentrate or extract.

Regular jelly- fruit content not less than 35%, prepared from fruit juice, concentrate or extract.

Puree- fruit content over 40%, all sweeteners are acceptable.

Mousse- fruit content over 45%, prepared from only one type of fruit with prolonged heating.
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Maple syrup

relatively recently appeared on the shelves of our stores. What kind of product it is and how it is prepared at home in Canada is curious to know ...

The first written mention of maple syrup dates back to 1760. From it we learn that maple trees grow in Canada, which provide a large amount of healthy refreshing juice. So, this product came from antiquity. Maple sugar and syrup peaked in popularity between 1850 and 1890. And later it turned out that it was much cheaper to produce cane sugar, and maple was almost forgotten ...

The sweetest juice is harvested in March from maples - silver, black, red, sugar. The collection takes place from February to April. The juice is concentrated by evaporation and, depending on the evaporation time, 100% natural syrup or sugar is obtained. About 1 liter of syrup is obtained from 40 liters of juice. Time consuming process, but worth it ... Maple syrup is healthier than crystalline sugar, it contains important trace elements and glucose produced by the tree, not sucrose.

A very simple way to diversify your diet and change the taste of familiar dishes is by replacing regular sugar with maple sugar. You can serve it with pancakes, waffles, add to milk and other drinks. Use the syrup as a glaze before baking the ham or vegetables. Add to ice cream, whipped cream, or baked goods instead of granulated sugar.

You can marinate meat or chicken in a sauce of maple syrup, spices, soy sauce ... You can come up with a lot of different recipes ... Well-known chefs in many restaurants around the world are doing just that.

Know how.ru advises to choose maple syrup with a buttery structure of medium density, a pleasant tart-sweet taste.

Spring harvesting of maple sap and cooking syrup has become a kind of national holiday for Canadians. When sap begins to rise from the trunks of the maple trees, thousands of families leave for the so-called "sugar camps". In the meadows near the "sugar houses", where maple sap, collected in tubes from notches in the trunks, rages in cauldrons, wooden tables are placed, covered with pure snow. The thick hot syrup is poured into the snow on the table, and it freezes into warm, soft lumps of maple sugar. The taste of this delicacy always reminds Canadians of childhood and family holidays in "sugar houses".

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