Gourmet jams

Fruit preserves made following artisan recipes in the award-winning most beautiful town in Spain.

Buy jams online

Nowadays, more and more consumers are opening their minds to online shopping, even for products as traditional as preserves. There are also many larger and smaller producers who dare to this new form of business. At Degusta Teruel we bring you closer to buy artisan jam online , so that you have quality fruit in your pantry throughout the year.

We select quality suppliers that use artisan recipes for jams and jams with local fruit . Collected, processed and packaged with a guarantee of durability, without artificial preservatives.

Elaboration

Canned fruits are a resource at the preservation and use level of fruit farms that have accompanied man for centuries. In this way, large batches of fruit that are due to seasonality, become food for the rest of the year. On the other hand, it is a solution for the difficulties that the transport of certain fruits can present and the deterioration that can generate long journeys such as boat trips in the seventeenth century.

Throughout human history, sugar, for example that found in honey, has been used as a preservative . In this way, it is difficult to determine the exact point in which canned fruits were conceived, and these can be presented in different ways, perhaps more primitive than those we know today. Thus, the elaboration of the different preserves has not undergone major changes, being sugar, water and fruit its only ingredients. To obtain some of the products that we know, heat would be added to the equation, to make possible the process in which the meat of the fruit is cooked with sugar until a mixture with gel texture is achieved. . The key in this recipe is the hygroscopic character of sugar, that is, its ability to absorb moisture. In this way the fruit dries and microorganisms cannot proliferate , added to the pressure generated in the membranes of their cells, the risk of their reproduction is eliminated. Finally, the delicious inert pasta is obtained that resists the passage of years. Done correctly, and hermetically packaged it remains intact until the moment it is exposed to the air again.

Canned types

Canned types

The result may differ for different products. They are classified differently depending on which parts of the fruit are used in the process:

  • Jams
  • Jam with pulp
  • Syrup
  • Jellies
  • Compotes
  • Fruit puree or paste

The first 3 being the most popular, we will talk about the differences between them.

Jams

It is common to think that the difference that could exist between jams and preserves is in the amount of sugar. However, what distinguishes one preserve from the other resides in how the fruit is used. Although in both the gelatinous texture is pursued, a sign of its optimal preservation, for the jam the fruit used is cooked with the skin. All the flesh of the fruit is used, discarding bones and seeds in some cases.

Taking this into account, we can observe how some fruits are more frequently presented as jam than others, since their morphology and texture lend themselves more to this process.

Regarding the amount of sugar, the regulations determine that the jam must not exceed 60% sugar . Being at least 40 grams of fruit for every 100 grams of jam. For the extra jam a minimum of 50% fruit is used

Jams
Jam with pulp

Jam with pulp

As for the jam, in its preparation we find a phase in which it is separated from the pulp of the skin and other hard parts. The texture is finer and smoother as only the pulp is used. The result is presented with more liquidity and homogeneity.

The sugar present in the jam will be higher, the proportion being up to 30% of fruit for 70% of sugar .

For extra jam the minimum proportion will be 45% pulp.

Canned in syrup

Another of the most popular preserves is fruit in syrup. This is due to different regulations and the cooking of the fruit is not part of the process. The parts of the fruit that are included will only be dipped in the syrup for conservation.

The elaboration of the syrup only includes the cooking of water and sugar, the exposure to heat will determine the color and texture:

  • Syrup-100ºC
  • Strong thread -107.5ºC
  • Loose bubbles-112.5ºC
  • Chained Bubbles-117.5ºC
  • Softball-125 ºC
  • Hard ball-135ºC
  • Caramel-142ºC
  • Strong caramel-147.5ºC
  • Color-155ºC

Canned in syrup

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