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1 – Introduction :<br />
<strong>Fruit</strong> preserves are fruits, or vegetables, that have been<br />
prepared and canned for long term storage. The preparation of fruit<br />
preserves traditionally involves the use of pectin as a gelling agent,<br />
although sugar or honey may be used as well. The ingredients used<br />
and how they are prepared will determine the type of preserves; jams,<br />
jellies and marmalades are all examples of different styles of fruit<br />
preserves that vary based upon the ingredients used.<br />
There are various varieties of fruit preserves made globally, and<br />
they can be made from sweet or savory ingredients. In North<br />
America, the plural form preserves is used, while the singular<br />
preserve is used in British and Commonwealth English. Additionally,<br />
the name of the type of fruit preserves will also vary depending on the<br />
regional variant of English being used.<br />
2 – Variations :<br />
2 – 1 – Confit :<br />
Confit : which is the past participle form of the French verb<br />
"confire" or "to preserve", is most often applied to preservation of<br />
meats, especially poultry and pork, by cooking them in their own fat<br />
or oils and allowing the fats to set . However, the term can also refer<br />
to fruit or vegetables which have been seasoned and cooked with<br />
honey or sugar until it has reached a jam - like consistency . Savory<br />
confits, such as ones made with garlic or tomatoes, may call for a<br />
savory oil such as virgin olive oil as the preserving agent .<br />
2 – 2 – Conserves :<br />
Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org<br />
A conserve is a jam made of fruit stewed in sugar . conserves<br />
are some times referred to as whole fruit jam .<br />
Often the making of conserves can be trickier than making a<br />
standard jam, because the balance between cooking, or sometimes<br />
steeping in the hot sugar mixture for just enough time to allow the<br />
flavor to be extracted from the fruit , and sugar to penetrate the fruit,<br />
2