Confiture

By definition, a confitur is a product of a jelly-like structure prepared from berries, fruits or certain types of vegetables that are boiled in high-concentration sugar syrup with the addition of gelling agents. Such can be agar-agar or pectin.

Unlike jam, in which fruits are presented in a completely softened and deformed state, in confitur they are distributed throughout the mass and retain their shape. In addition, a more dense, jelly consistency is a distinctive feature of confitur, while in jam it is smeared.

Confit is customary not only to serve hot drinks, for example, tea or coffee, but also to use it as a filling for pancakes and pastries, as well as as a basis for preparing a variety of sauces for vegetables and meat (apple-rowan). It is good with yogurts, porridge, ice cream and cottage cheese. Rich color, excellent taste and a kind of translucent jelly texture make confitur everyone's favorite dessert.

Composition of Confitur

The initial raw materials for making confiture are the same varieties of berries and fruits as for fruit and berry jam. The process of industrial production of this treat takes place in special vacuum installations, due to which the cooking time of the product is reduced, while the natural aroma, color and useful substances of the initial products in the confitur composition are preserved.

According to the technology, citric acid and pectin solution are introduced into the hot mass at a certain moment, and at the very end another preservative is added - sorbic acid. The finished product is still hot packed in containers, metal or glass. On average, the calorie concentration of factory production is about 183 kcal per 100 grams, but the nutritional value still depends on the type of raw materials used.

At home, confitur preparation consists in boiling the syrup and cooking fresh fruits. Check the readiness of the syrup in a simple way - the cooled drop should not spread across the plate. After that, pieces of fruit or whole berries are immersed in it and boiled for a short time. This delicacy turns out to be unusually tasty when not one, but several types of fruits are present in the confitur: for example, strawberry-gooseberry or apple-apricot product.

By the way, gelling sugar, which contains pectin and citric acid, is often used to speed up the process. The finished mixture is produced in different ratios of sugar to the amount of fruits, due to which it is possible to easily make the confitur sweeter or more acidic.