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What is jam?
It is said that " marmalade " is the only product obtained from citrus fruits, and that all other fruit is called "jam". But are we really sure? Well yes, and this is also demonstrated by Law no. 401 of the Presidential Decree 1982. Although there is a fairly repetitive use of the word "marmalade", I would like to bring you a nice reflection here. There are various types of jams, a bit like pesto which does not necessarily have to be the classic basil one but there is also dried fruit and other vegetable pesto. Therefore, we also know the caramelized red onion jam typical of Calabria and Sicily, or the green tomato or pink apple jam from the Marche, cherry tomato jam from Pachino (Sicily), carrot, red pepper, date, banana or even chili pepper jam. Curious, isn't it? It almost makes you want to experiment!
What is a jam?
But then, what is a jam? Is it the same thing to say jam or marmalade? Absolutely not. However, we will call " jam " the mixture, during cooking, of sugar, juice and pulp of citrus fruit of no less than 20%. Instead, we will say " jam " the mixture of sugar, pulp and puree of fruit of no less than 35%. " Extra jam " a jam with fruit of no less than 45%. " Mostarda " is always a fruit jam but candied almost spicy . This is made up of candied fruit such as quinces, pears and other fruit of your choice used to season foods such as meat, boiled meats and roasts. The main ingredient is mustard powder with the addition of pepper, chilli and cinnamon. Finally, "gelatine" is the mixture of sugar and fruit juice. So we have seen how to go from a more concentrated preparation in terms of fruit to a lighter one or even with an almost spicy spicy note. Guys, remember to always read the labels at the supermarket or mini market, even if you are in a hurry, because often the jars all seem the same but in reality they contain a different finished product, as we have just seen together.
Differences
Obviously, the more fruit there is, the fewer calories our jam will provide. Sometimes you can avoid adding sugar and replace it with its equivalents such as natural sweeteners, fruit syrup, glucose, fructose. What should not be present is sucrose. This is why there are sugar-free, diet, low-calorie, protein and many other jams. In fact, replacing sugar can increase the sweetness of the jam itself without increasing its calories and lowering its properties and nutritional values. Therefore, jams and preserves must be considered as real sweets. It is useless to remember that sugar heated to boiling point was discovered and spread by the Arabs, like most of our Sicilian sweets. It was an ancient custom to obtain a finished and obviously caramelized product.
A special jam: the Sicilian green "zuccata".
Among all these that we have seen together, there is a special jam , namely the Sicilian green zuccata . The zuccata is a true Sicilian specialty, it is used to produce a quantity of different sweets. It is likely to find it in the form of jam or even in pieces in various Sicilian sweets. Where? For example in infinite biscuits, tarts, cakes. It goes from the decorations of the Sicilian Cassata, to the almond sweets, even the filling of the buccellati, zuccotti, gelo di melone messinese, the Pantofola di Lercara Friddi (PA), the Muccunetti mazaresi, various pastries, and obviously passing through the Ova Murina di Sciacca and above all the very famous Cucchitella di Sciacca (AG). The latter is the true confectionery pride of the Sciacca and Agrigento areas. So what do you say to trying it? Check out the official Cucchitella website at www.cucchitella-sciacca-shop.com or come and visit us in person in Sciacca (AG).
