Jellification, Preserve in Jellies, Jams and Compotes
Module 3, Unit 2, Level: Advanced
Jams and compotes
Jellification, preservation, preserves, jelly, jam, compote, chutney
Jellies, jams and compotes, broadly known as preserves, are closely associated with the seasons of the year and with minimizing food waste, can be prepared using preservation and conservation techniques. A typical example is apple peel jelly and apple compote.
Jellies, jams and compotes can be part of a healthy diet. Their nutritional value depends on the choice of the gelling agent added to the main ingredient. If we use sugar, the energy values increase significantly, whereas if we use a substitute such as pectin, the energy values will be much lower.
The amount of gelling agent will determine the durability of the jelly, jam or compote, as it acts as a preservative. The gelling agent has the function of binding to the water molecules available in the preparation. The less water we have available, the less proliferation of fungi we will have.
Jellies, jams and compotes are especially associated with the surplus of fruits and vegetables, especially seasonal. However, they are also excellent in reducing food waste of ripened fruit, making use of less noble parts such as peels and seeds, or reusing fresh fruit and vegetables leftovers, reducing costs of raw materials.
Jellies, jams and compotes can add a special touch to meat, fish, vegetarian, or cheese dishes, also often serving as a complement to interim meals such as breakfast and snacks.
Fruit jelly, jam and compote: strawberry, raspberry, blackberry, apple, quince, blueberry, grape, plum, cherry, pineapple, fig, orange.
Vegetable jelly, jam and compote: pumpkin, tomato, carrot.
To optimize the organoleptic properties of the fruit or vegetable, we must keep the container covered during the cooking time, so that the evaporation resulting from the confection remains in the jelly, jam or compote, intensifying the flavor.
If possible, store them in dark and cool places.
The high concentration of a gelling agent in jellies, jams and compotes prevents the growth of microorganisms. However, fungi can appear on the surface. Whenever that happens, carefully remove them prior to consumption. To prevent fungi and extend the shelf life of the product, sterilize the containers and close them, whenever possible, in a vacuum. Consult the link on best practices for packaging jellies, jams and compotes (link to the sterilization fiche).