Jam
fruit concentrate with a spreadable consistency,obtained by thickening the flesh or fruit puree with a little sugar (10…30%) or no sugar at all. At home, you get p. only from ripe Hungarian plums.
Puree
an intermediate or a product obtained after grinding fruit pulp (e.g.. plum, strawberry) or vegetables (e.g.. tomato), as a result they are stripped of seeds, pips, earwig, and the flesh is uniformly chopped. Purees can be made from raw or steamed fruit (e.g.. the so-called. Apple Muse) and intended for direct consumption (e.g.. as a dessert) or for the production of marmalades or nectars. If they are to be kept (sweetened or not) must be pasteurized. The advantage of purée is that they retain quite significant amounts of vitamin C and are easy to prepare.
