This document discusses different types of fruit preserves such as jam, jelly, and marmalades. It describes variations like chutney, which is a spicy Indian relish made from fruit, spices and herbs. Confit is also discussed, which preserves fruits or vegetables using honey or sugar until jam-like. Conserves are whole fruit jams made by stewing fruit in sugar. The document then explains the basic production process for making jam, which involves boiling mashed or chopped fruit with sugar and water until it reaches 104°C and sets upon cooling.

1. Student :Neacsu Danut Stefan
Professor:Mihai Daniel

2. JAM
 Fruit preserves are preparations
of fruits, vegetables and sugar, often canned or sealed
for long-term storage. The preparation of fruit
preserves today often involves adding commercial or
natural pectin as a gelling agent,
although sugar or honey may be used as well. Before
World War II, fruit preserve recipes did not include
pectin, and many artisan jams today are made without
pectin. The ingredients used and how they are
prepared determine the type of preserves; jams, jellies,
and marmalades are all examples of different styles of
fruit preserves that vary based upon the fruit used.

4. Variations
 Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange
(in the center)
 Chutney
 Main article: Chutney
 A chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although
originally intended to be eaten soon after production, modern chutneys are often made
to be sold, so require preservatives – often sugar and vinegar – to ensure they have a
suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar.
 Confit
 Main article: Confit
 While confit, the past participle of the French verb confire, "to preserve", is most often
applied to preservation of meats,[ it is also used for fruits or vegetables seasoned and
cooked with honey or sugar till jam-like. Savory confits, such as ones made with garlic or
fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent.
 Conserve
 Strawberry varenye (murabba) made in Azerbaijan
 A conserve, or whole fruit jam,is a jam made of fruit stewed in sugar. Traditional whole
fruit preserves are especially popular inEastern Europe where they are called varenye, as
well as in Western, Central and Southern Asia, where they are referred to as murabba.

6. Production
 Jam being made in a pot
 In general, jam is produced by taking mashed or chopped
fruit or vegetable pulp and boiling it with sugar and water.
The proportion of sugar and fruit varies according to the
type of fruit and its ripeness, but a rough starting point is
equal weights of each. When the mixture reaches a
temperature of 104 °C (219 °F), the acid and the pectin in
the fruit react with the sugar, and the jam will set on
cooling. However, most cooks work by trial and error,
bringing the mixture to a "fast rolling boil", watching to see
if the seething mass changes texture, and dropping small
samples on a plate to see if they run or set.