Compote
canned food obtained from fresh fruit, most often of one species, cooked and pasteurized (12…25 min) in sweetened pickle. The sugar solution used for compote usually has a concentration of 40…60%, but it can be much smaller, as sugar is added to improve the taste, and not as a preservative. The most popular compote is made of strawberries, plums, cherries, pears, sweet cherries, currants and gooseberries.
Jam
canned fruit obtained from one type of fruit (e.g.. cherries, strawberries) by saturating them at an elevated temperature in sugar syrup of gradually increasing concentration (do 60…70%). In addition to preserves in syrup, you can prepare the so-called. dry jam (candied and glazed fruit) – the saturated fruit is dried and covered with a matte or glassy layer of sugar or sprinkled with ground sugar. Plums are most often saturated with sugar, peaches, cherries and gooseberries,from southern fruits – figi i ananasy, from wild fruits – rowan. You can also saturate cut carrots.
