Confiture preparation. What is confiture? Benefits and unusual cooking recipes How to make a drink from confiture

Description

Confiture is a product of a jelly-like structure made from berries, fruits or some vegetables, cooked in a highly concentrated sugar syrup with the addition of a gelling agent. It can be pectin or agar-agar. Unlike jam, in which the fruits are completely softened and deformed, in confiture they retain their shape and are distributed throughout the mass. Confiture is also distinguished by a denser, jelly consistency, and not smearing, like jam.

Among the various ways of preserving fruit and berry gifts of summer for a long time, the most common is boiling in sugar syrup. Sugar belongs to natural preservatives, but its bactericidal effect is manifested only at high concentrations: at least 60-70%. Bringing the syrup to the desired parameters is achieved by prolonged heat treatment.

Pectin is present in varying percentages in all fruits and vegetables. High gelling ability is explained by its molecular structure. Pectin molecules are linked to each other by hydrogen bridges, forming a three-dimensional network that links water molecules. Pectin is commercially obtained from apples, as well as sugar beets and citrus fruits. Agar-agar is a product of seaweed processing. It, like pectin, is used in the manufacture of confiture as a thickener and gelling agent.

The raw materials for confiture are the same varieties of fruits and berries, fresh or frozen, as for regular jam. The assortment of vegetables is also the same. Under factory conditions, the process takes place in vacuum installations, which makes it possible, by reducing the cooking time, to preserve the natural aroma, color and useful substances of the original products.

According to technology, at a certain point, pectin solution and citric acid are introduced into the sweet mass. At the very end, another preservative is added - sorbic acid (E-200), its amount in confiture should not exceed 0.05%. Cooking stops when the amount of dry matter reaches 58%. Then the finished product is hot packaged in containers, glass or metal.

At home, the preparation of confiture consists of two operations: boiling the syrup and boiling the fruit. After checking the readiness of the syrup in the usual way (the cooled drop does not spread over the plate), raw materials are immersed in it. It turns out very tasty confiture from several types of fruits. For example, apple-apricot or strawberry-gooseberry.

Then the confiture mass is heated in several steps to a high temperature, but not to a boil. Thanks to this processing, the shape and integrity of the fruit is preserved. When they are completely immersed in the syrup, the cooking is finished. It remains to add a jelly-forming substance (pectin or agar-agar), let the mixture boil and decompose the delicacy into pre-prepared sterile jars.

To speed up the process, you can use gelling sugar containing pectin and citric acid. This mixture is produced in different ratios of sugar to the amount of fruit, which makes it possible to make the confiture sourer or sweeter.

Confiture is served with tea or coffee, used as a filling for baking and for pancakes, as a base for sauces for meat and vegetables (for example, apple-rowan). It is good with cereals, yogurt, cottage cheese, ice cream. Excellent taste, rich color, a kind of jelly-like translucent structure make it everyone's favorite dessert.

The composition and useful properties of confiture

The sparing mode of heat treatment preserves a significant part of the main property of the fruit and berry ingredients of confiture - a number of vitamins, minerals and other useful substances. Pectin has the ability to lower cholesterol levels, regulates weight and metabolism, removes toxins and heavy metals from the body.

The use of agar-agar as a jelly-forming component helps to cleanse the body, improve the functioning of the liver and gastrointestinal tract, since agar-agar, swelling, stimulates intestinal motility. As a natural marine product, it contains iodine, calcium and other macro- and microelements.

Harm and contraindications

Individual intolerance to one or more ingredients. The presence of sugar in a high concentration is a contraindication for diabetes mellitus, therefore, for diabetics, confiture is prepared on fructose.

For a Russian person, the word "confiture" can sound not only beautiful, but also mysterious. It smells of a French bakery and fragrant coffee, but if you look at what it means, a lot immediately falls into place. The literal translation from French of this word sounds like "boil in sugar." It is easy to understand that one of the favorite delicacies of the inhabitants of our latitudes, jam, can also be called confiture. The difference lies in the fact that confiture, unlike the delicacy of your beloved grandmother, has a jelly-like consistency.

If we talk about honey confiture, then honey is used instead of sugar, which makes the product even more useful, gives it a special taste and, of course, a peculiar aroma.

What is the use of confiture?

First of all, it is due to the beneficial properties of the products used for its preparation. Being natural and retaining most of their properties, they enrich the body with useful substances, vitamins.

So what is the benefit of a sweet treat?

• Strawberry- a source of B vitamins, vitamin C, such useful elements as cobalt, potassium, phosphorus, iron, calcium. One of the main ingredients of strawberry confiture - strawberries - a cure for many diseases, in particular, the cardiovascular system, liver, kidneys, mucous membranes, nervous system. Confiture from this berry helps to increase immunity, fight nervous, emotional, physical exhaustion. This delicacy will become an assistant in the treatment of many diseases and rehabilitation after them;
• Citric- the richest pantry of vitamin C, groups B, as well as D. The components of lemon confiture also contain minerals in large quantities - phosphorus, calcium, potassium. It has an antiseptic, decongestant, immunomodulatory effect, strengthens blood vessels. In addition, lemon confiture has a preventive effect against heart disease, removes toxins from the body;
• Quince- is valued not only for its great taste, but also for the content in it of a huge amount of vitamins P and C, as well as antioxidants that have a preventive effect against cancer. Quince delicacy will allow you to quickly cope with anemia, because it is rich in iron, as well as colds, cystitis, because it has a diuretic effect. Quince contains a large amount of fiber, so the risk of gaining weight from quince confiture is minimal;
• Bilberry- a storehouse of vitamin C, so necessary for us in the cold and off-season. The list of useful substances contained in blueberries is huge, as well as the list of its useful properties. Blueberry confiture has a preventive effect against heart disease, diseases of the digestive system. Thanks to him, your vision will remain good for a long time, blood vessels will strengthen. With the help of this delicacy, it is possible to prevent cancer;
• Peach- a valuable source of organic acids, vitamin C and a huge list of minerals, including manganese, iron, magnesium, phosphorus, zinc, copper, potassium, selenium. Peach confiture will be a delicious and healthy treat for both children and adults. Kidney failure, diseases of the cardiovascular system, biliary tract - all these problems are on the list of those that peach confiture will help to cope with. This delicacy can also be included in the diet that people follow to restore the digestive tract;
• sea ​​buckthorn- will enrich your body with carotene and strengthen blood vessels. Food will be an excellent "weapon" in the prevention and fight against atherosclerosis, beriberi, diseases of the oral cavity.

Can honey confiture be harmful to the body?

Such a possibility is not excluded, but it is usually due to the wrong approach to eating the dish. First of all, you need to give up the treat if you are allergic to the fruits or berries from which it is made. For people with diabetes, it may also not be useful if you do not agree with your doctor on the possibility of its use and the amount in which it can be done.

The question that worries many women is: "Is it possible to recover from confiture?". If you eat it in large portions, you can most likely gain weight. But it can be done in moderation. In many ways, the risk of getting better depends on the calorie content of confiture. Therefore, it consists of the calorie content of fruits and berries used to make treats.

So, how many calories are contained in different types of confiture? Eg:

• Sea buckthorn - 164.6;
• Peach - 278;
• Blueberry - 183;
• Apple - 164;
• Prunes - 288;
• Apricot - 263;
• Cowberry - 244
• Pear - 273;
• Viburnum - 198.

It's easy to prepare. To do this, you only need apricots and honey - preferably buckwheat. By the way, of all varieties, it can be attributed to varieties with the lowest calorie content. The ingredients must be taken equally, taking into account the fact that the weight of the apricot is already considered to be stoned. For 100 g of ingredients, you need to take about 1/2-1/3 tsp. gelatin.

• Place the apricots in a blender and use it to puree them.
• Bring the mixture to a boil. During the process, foam may appear, which is not necessary to remove. But it is imperative to constantly stir the composition.
• You need to boil the mixture for half an hour after boiling, but after this point you need to reduce the heat and add honey.
• When the indicated half an hour has elapsed, gelatin must be added to the hot composition (agar-agar can be used), stir the mixture thoroughly.
• The cooled confiture can be used for food.

We calculate the calorie content of the dish:

The calorie content of buckwheat honey is 309 kcal/100 g of product. Apricot calorie content - 44 kcal / 100 g. Given that we take the ingredients equally, to calculate the number of calories in 100 g of honey confiture with apricots, it will be 165 kcal + 22 kcal. Thus, it will be equal to about 187 kcal / 100 g. But given that there may be additional ingredients in the confiture, and honey with a different calorie content may be used, the end result may be different.
In any case, this is a lot, but not much, given that the delicacy turns out to be satisfying, and a small amount of it will be quite enough to fully enjoy it.

This is one of the most popular and delicious treats.
To prepare it you will need:

• Lingonberries - 4 cups;
• Honey (take lime) - 2 cups;
• Water - 3 tbsp. l.;
• Gelatin - 1.5-2 tsp.

Cooking lingonberry confiture with honey:

• We wash the lingonberries, dry them.
• Pour water into an enameled container, put honey, lingonberries into it.
• Boil the mixture until it gets a soft consistency.
• Using a blender, grind the composition into a puree, send the mixture back to the fire (it should be strong).
• Boil the ingredients until tender, add gelatin to the warm mixture, let the confiture cool.

The calorie content of lingonberries is 43 kcal / 100 g of berries. The calorie content of linden honey is 323 kcal/100 g of the product. Cowberry confiture contains about 70% lingonberries and only about 30% honey. This means that in 100 g of treats there are approximately 28 kcal + 107 kcal, which in total is 135 kcal / 100 g of confiture. This, as in the previous case, is an inaccurate result.
Of course, you can cook confiture at home, but you can buy a ready-made product. But for this you need to trust the manufacturer, whose delicacy you want to taste.

On our site you will find only products of proven, favorite manufacturers in our country. Their delicacies are characterized by excellent quality, excellent taste, naturalness of the ingredients used, low calorie content.
Continuing the topic of the calorie content of products, it is worth saying that all the calories contained in confiture are useful. This means that they are unlikely to harm the body, with a reasonable attitude towards establishing the dosages of the applied treats, they will not cause extra cm at the waist.

When the harvest ripens in the gardens and orchards, thrifty housewives go to collect it or purchase products, which eventually turn into home-made preparations for the winter. Among the variety of recipes, one of the most delicious and original is confiture. Under such a beautiful name, a kind of sweet jam is hidden, the ingredients of which are boiled in sugar, honey or molasses.

Delicious jelly

To begin with, let's figure out how confiture differs from jam. For jam, fruits and berries are most often twisted, ground or boiled until smooth. The main feature of confiture is that the products included in its composition must retain their shape and appearance. In addition, gelatin or its substitutes are often added to jam, this turns the usual mass into a beautiful and tasty jelly.

For the preparation of confiture, you can use a large amount of not only fruits, but also vegetables. Such a dish, served at the festive table, will definitely arouse interest, giving an unforgettable gastronomic pleasure.

Let's find out how to cook it.

From berries and fruits

Confiture can be prepared from both fresh and frozen fruits. Therefore, if you have “unclaimed” berries left in your freezer, do not throw them away, but turn them into jam. Apples, pears, apricots, and most berries contain pectin, which is a natural thickener. Such blanks do not require the addition of additional components.

If the fruits do not gel on their own, you will need to add a little gelatin or pectin.

The cooking process, regardless of the main ingredients, consists of two stages:

1. Syrup preparation.
2. Cooking fruits (berries) in syrup.

The taste and the correct consistency of confiture largely depend on the syrup. To prepare it, you need only two products:

• water - 1 tbsp;
• sugar - 1 kg.

Increasing the amount of syrup, you need to adhere to this proportion.

1. The secret of cooking is simple - when checking readiness, watch the last drop falling from the spoon, if it stretches, the syrup is ready.
2. Another important point to remember: the fruits are put into the liquid gradually, in small quantities, heated over low heat. This is done so that the liquid evenly penetrates the fruits and berries, and they retain their attractive appearance.
3. After warming up each batch of fruits, the container must be removed from the heat and the contents should be allowed to cool slightly. It will also help the products keep their shape and avoid wrinkles.

Apples + apricots

This is one of the traditional options, in which apple sour perfectly complements the sweetness of apricots. You will need:

• apricots - 1 kg;
• apples - 2 kg;
• sugar - 1 kg;
• cinnamon.

Apples need to be peeled, core removed and cut into slices. Pour in water, put on fire, and wait until it boils. After that, strain the resulting juice, put sugar in it and boil for half an hour.

At the same time it is necessary to prepare apricots. To do this, remove the seeds from the fruit, put in boiled water with sugar and let it boil for 10 minutes.

Put apricots and apple slices, cinnamon stick in apple syrup, boil and pour into jars.

Plum jelly can be made in the same way.

From orange peels

Just because we don't usually eat orange peels doesn't mean they can't be used to make delicious jam. Take:

• oranges - 10 pcs.;
• lemon - 1 pc.;
• sugar - 2 kg;
• water - 0.7 l.

Remove the peels from oranges and soak them in water for several days to remove excess bitterness. During this time, change the water periodically. Next, the peel should be cut into thin strips, pour water and boil for several minutes. Change the water and boil again.

In another container, boil the syrup from water and sugar, put the peels into it and cook until soft. At the end add lemon juice.

Strawberry + ginger

In the process of preparing such a jelly, it is important to choose ripe, but elastic berries so that they do not boil during the cooking process. Take:

• strawberries - 1 kg;
• sugar - 0.5 kg;
• gelatin or pectin - 25 g;
• grated ginger - 100 g

Soak gelatin in water and leave to swell. In the berries, remove the stalk, cut in half or into four parts, depending on the size, cover with sugar, add ginger and put on fire. Let it boil and be sure to remove the resulting foam. Remove strawberry jam from heat and let cool slightly. After that, add gelatin, heat again, but do not let it boil.

Pour hot into jars.

Vegetables on the go!

If jams from fruits and berries no longer surprise anyone, then using vegetables to make sweet confiture is a rather bold move.

sweet bow

For those who are looking for an original sauce for meat dishes and chicken, we recommend trying onion confiture. No need to be afraid of the combination of a bitter vegetable and sugar, paired they give a very interesting taste. You will need the following products:

• onions - 0.5 kg;
• sugar - 50 g;
• honey - 3 tablespoons;
• wine - 100 g;
• spices, herbs.

Cut the onion into half rings and sauté in butter. Add spices and fry until light brown. Pour in sugar, pour in wine, and wait until the mixture boils. After that, simmer on low heat for half an hour. The mass should thicken and acquire a pronounced aroma.

Still hot onion confiture must be decomposed into jars.

Extraordinary beetroot

Also, the original snack is obtained from beets. To prepare it you will need:

• beets - 1 kg;
• sugar - 1 kg;
• red wine - 100-150 ml;
• lemon - 2 pcs;
• gelatin (agar-agar) - 2 tbsp. (1 tablespoon);
• vegetable oil.

Peel the beets, cut into small cubes, pour a little oil and bake. Pour gelatin or agar-agar with water and leave to swell. In a convenient saucepan, combine sugar and water, bring to a boil and put the beets. Boil for 15-20 minutes and pour in the lemon juice. After a few minutes, add a gelling agent and arrange in jars.

So, at home, you can cook confiture from carrots, green tomatoes, cucumbers and even chestnuts, which will definitely surprise and delight guests and households.

Mar 4, 2017 Olga

We present you the latest part of our series of articles about sweet blanks. Today we will tell you how to properly prepare and preserve confiture and jelly for the winter.

We have already told you how to prepare for the preparation of blanks, how to cook , . Today in line are similar, but so different sweets: thick confiture and fragrant jelly.

Confiture

Confiture is a close “relative” of jam. They have several differences:

• confiture is thicker and more jelly-like;
• pectin, gelatin or agar-agar is added to it;
• it cooks faster than jam.

Confiture can be cooked from mashed fruits or left in pieces. Ready-made confiture is eaten as a dessert, spread on bread or layered on cakes.

What to cook from

Usually confiture is made from fruits and berries with a high content of pectin. As we have said, these are apples, quince, gooseberries, currants and plums. With such fruits, you do not need to add a thickener. But if you decide to cook confiture from kiwi or, for example, cherries, you cannot do without pectin or gelatin.

How to cook

Cooking confiture is not difficult at all, the main thing is to know some subtleties:

• for 1 kilogram of fruit you will need from 600 grams to 1 kilogram of sugar, depending on their sweetness;
• at the end of cooking, 2 grams of citric acid per 1 kilogram of fruit is added to the confiture. Citric acid can be replaced with a teaspoon of wine vinegar;
• pectin, agar-agar or gelatin is added at the end of cooking, the confiture is allowed to boil or warmed up and transferred to sterilized jars.

And now let's take a closer look at how to cook confiture.

Cooking syrup

First you need to boil the syrup - you can use both water and fruit juice for it. For 1 kilogram of sugar, you need 1 cup of liquid. Boil water or juice, then add sugar and, stirring, reduce it. To find out if the syrup is ready, do a thread test: lift the spoon with the syrup over the bowl in which it was boiled and see if the last drop from the spoon stretches, forming a thread, the syrup is ready.

Adding fruit

Now you can add fruits and berries to it. Cut the peeled fruits into small pieces, soft berries and fruits can be mashed. Put the fruit in the syrup and bring it to a boil over high heat. While stirring, cook the fruit for about 10-15 minutes.

Thickeners

The proportions for all three thickeners are the same: for 1 kilogram of fruit you will need 10 grams of pectin, gelatin or agar-agar.

If you need to addpectin, before adding it at the very end, reduce the heat and let the confiture simmer for another 5 minutes.

If you are cooking withgelatin, put it in cold water (you need a little water, just to make it swell - about 50 milliliters per 10 grams of gelatin), and at the end of cooking, add it to the confiture and heat for 3 minutes. Confiture should not boil after adding gelatin.

Concerning agar-agar, it must be diluted with warm water (about 50 milliliters), stirred so that it dissolves, put into confiture and boil for 3-5 minutes.

Confiture is ready if its drop on a cold plate does not spread. After the drop has cooled, try to move it - if wrinkles appear on it, the confiture is ready!

Confiture in a well-sterilized jar will keep for 1 year or more.

Jelly

Jelly can also be prepared for the winter, and then serve it for dessert and remember the hot summer. The difference between jelly and other sweet preparations is that it is made from the juice of fruits and berries. In some types of jelly - for example, from red currant or gooseberry, you do not even need to add gelatin: there is enough pectin in the juice of these berries to make the finished jelly the right consistency.

What to cook from

As in the case of confiture, fruits and berries with a large amount of pectin are suitable for jelly. Gelatin or agar-agar will need to be added if you are making jelly from:

• apricots;
• peaches
• plums;
• cherries and cherries;
• pears;
• strawberries;
• raspberries.

How to cook

In order for the jelly to stand for a long time and not lose its taste and shape, it is important to know a few rules:

• sugar: if you are preparing jelly without gelatin or agar-agar, the minimum amount of sugar per 1 liter of fruit juice is 700 grams. On average, they put 800-900 grams of sugar. If thickeners are used, sugar can be omitted altogether;
• water: if you have thick juice - for example, peach, apricot, plum, then it needs to be diluted with water to make it a little more liquid (about 200-300 milliliters of water per liter of juice);
• thickeners: for 1 liter of juice you will need 20 grams of agar-agar. As for gelatin, there are two options: for jelly that will shake, you will need 20 grams of gelatin per 1 liter of juice. For a dense jelly that can be cut with a knife, take 50-60 grams of gelatin.

Jelly without thickeners

So, you have taken fruit juice rich in pectin. Add sugar to it (for 1 liter of juice - from 700 grams to 1 kilogram) and set to boil over low heat. When the syrup thickens and flows from the spoon with threads, the jelly is ready - pour into jars and close.

The downside of this method is one: when boiling, most of the vitamins will be destroyed.

Jelly with gelatin

As we have already said, for 1 liter of juice you will need from 20 to 60 grams of gelatin, depending on the density of the jelly. Pour gelatin with juice at the rate of 350 milliliters of juice per 20 grams of gelatin and leave for about an hour. Then put the swollen gelatin on the fire and heat it - make sure that it does not boil, otherwise the jelly will not turn out. Then mix the remaining juice with gelatin, stir well, add sugar if necessary. Heat the mixture for about 5 minutes, stirring until the sugar dissolves, and pour into jars.

Jelly with agar-agar

Unlike gelatin, agar-agar must be boiled. Heat half the juice, add agar-agar to it, stir well and bring to a boil. At this point you can add sugar. Then add the remaining juice and boil for about 5 minutes. Now you can pour the jelly into jars.

To check if the jelly is ready, drop it onto a cold plate. If the jelly is frozen, it is ready.

Jelly is stored in the same way as the rest of the blanks - for a year.

*Photos taken from open sources on the Internet.

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Confiture is not so much a culinary phenomenon as a linguistic one. It so happened that in France "confiture" is called what in England they know as "jams". And what we have entrenched as "confiture", the French call "marmalade". Confused? Let's unravel now.

What is configuration?

Confiture (fr. confiture, from fr. confire - “cook in sugar”) is one of the types of canned foods cooked with sugar, along with jam, jam and marmalade. Confitures are prepared from both sliced ​​and pureed fruits and berries. Composition of jams: fruits, sugar, thickener (often) and acid.

What is the difference between confiture and jam?

It is more appropriate to compare jams not with jam, but with jam, with which they are in the closest relationship. The main requirement for raw materials is that the content of organic acids and pectin is not less than 1% (each), which allows the workpiece to gel. If the fruits do not have enough “gelling” quality, then dry pectin powder is added to them. Pectin is made from pomace of apples, quince, gooseberries, red and white currants.

How is it different from jam?

Compared to jams, jams are thicker. Jam can be smeared on bread, and confiture is more convenient to “take with a spoon”. Regardless of whether pectin is added to it or not. And it doesn’t matter if there are berries in the confiture or if it is homogeneous, like jam.

A more fundamental difference is that less time is allotted for cooking jams, therefore, unlike jams, they are less often prepared for the winter for future use and used immediately, often as an ingredient for baking and desserts. However, winter preparations of jams also happen.

When to add pectin, and when not?

Quince, apples (especially ranetki and unripe fruits), gooseberries, and currants rarely need the addition of pectin. It is recommended to add pectin to cherry, sweet cherry, blueberry, strawberry and raspberry jams. Other fruits and berries behave differently.

How much sugar is needed for 1 kg of fruit?

For 1 kg of berries and fruits, take 0.6 - 1 kg of sugar, powdered sugar is even better. The worse the fruit gels and the longer you want to store it, the more sugar will go away. When the confiture is almost ready, pour 1-2 g of citric acid into it or pour a teaspoon of wine vinegar per 1 kg of raw materials. Sugar and acid are indispensable conditions for proper preservation.

What else is added to confitures?

The list of additives depends on the main ingredient. But if you think that the culinary imagination limits something, you are mistaken. Strawberry confiture can be prepared with pepper, and plum with nuts, quince strives to soak in dark rum, and raspberries with balsamic cream. And you haven't gotten the hang of it yet!

What to cook in?

Experienced chefs know that the best confiture is obtained in copper utensils, in extreme cases, in stainless steel utensils. Any other container negatively affects the taste of fruit.

Are there any special features of cooking jams?

The main feature is weak heating before boiling and / or adding sugar and strong heating with a short boil after boiling. Prolonged cooking destroys pectin, worsens color and aroma. Confiture is cooked once (no “five minutes”!), With stirring.

Common features with jam and jam:

1) Put the berries in a thickly boiled syrup, close to caramel.
2) Put the berries in the syrup that has just blossomed, boiled no more than once.
3) Cook directly with sugar without water.

The first and last methods are good for weak, easily boiled berries, and the second for fleshy berries and fruits.

This is all theory, but practical advice will be?

Will definitely be. Here, for example, are tips from the master of desserts and jams, Pierre Herme.

- Classic confiture begins with the preparation of syrup. Fruits (berries) are mixed with sugar and lemon juice and left for a day. The resulting syrup is filtered and put on fire. Before boiling, it is recommended to mix it a couple of times, and after boiling, cook for 5 minutes over high heat. Then the fruits are sent to the finished syrup, brought to a boil again, and then boiled for 5-15 minutes, depending on the amount of fruit. From time to time, the confiture is mixed, and at the end the resulting “foam” is removed, which has collected all the “dirt”.

How to check the readiness of confiture?

There are 2 tests to determine the readiness of confiture:

• If the drop does not spread over the cold (from the refrigerator) saucer in a “stream”, then the confiture is ready.
• If the drop can be “shifted” with a fingernail in such a way that “wrinkles” form, then the confiture is ready (but this is more about jams that take longer to cook).

Banks, jars - which container is better?

To pack the blank, you will need glass jars with a tightly screwed lid or a rubber gasket. Jars should be sterilized before use. The container is sterilized in different ways. The easiest is to put the jars in a pot of boiling water for a few minutes, and then remove with a slotted spoon and dry on a towel.

How to pack?

Confitures are poured into jars hot! This requires accuracy: pour the product with a small ladle, holding the jar over the pan. Stir the jam before filling the next jar. Then turn it upside down so that the air passing through the hot boiled fruit mass is sterilized. Leave the jars in this form until completely cooled, somewhere around a day, and then put them in a cool pantry, where it will continue to thicken for several more days.

How much and where is confiture stored?

Open jams are stored in the refrigerator. It is convenient to pack them in small jars for several uses. Unopened, they keep well in the pantry for 12 months, plus or minus, depending on the amount of sugar: the more sugar, the longer and safer the shelf life.