Tomato jam (also referred to as tomato jelly) is a type of fruit preserve prepared with tomatoes and sugar. Green tomatoes are used in some preparations. Some preparations may use honey, and some include bacon. It has been described as "a cross between marmalade and ketchup".
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When these two flavors are combined it is known as (Romeo & Juliet), and this combination can be eaten as it is or used in a wide variety of dishes like cake, pie or ice cream. cheese also pairs well with other forms of fruit preserve or Doce de Leite.
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MurabbaAlso muraba, murraba or murrabo (from murabbá "jam", "fruit preserves"; muraba, , muraba, murabbā, morambā, morobbā, morrabâ, murabbo, murabbā, ) refers to sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East. It is generally prepared with fruits, sugar, and spices.
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Varenye or varenya (, , ) is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region (, , ). It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup.Варенье, Энциклопедический словарь Брокгауза и Ефрона, СПб., 1890–1907 (Varenye in Brockhaus and Efron Encyclopedic Dictionary, St. Petersburg, 1890–1907)В.
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Traditionally, Turkish coffee is prepared after a meal, and is served in small cups. Bread is the basis of all Serbian meals, and it plays an important role in Serbian cuisine and can be found in religious rituals. A traditional Serbian welcome is to offer bread and salt to guests, and also slatko (fruit preserve). Meat is widely consumed, as is fish.
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The fruit preserve is made by cooking the juice of the fruit or the fruit itself, which usually grow in Albania, with sugar. It is served to many dishes as a side dish. Zupa is a popular dessert and assembled by alternating layers of cookies or sponge cake with pastry cream. Another similar dessert is an Albanian custard dessert called krem karamele very similar to crème brûlée.
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In areas of the American South, the production of apple butter is a family event, due to the large amount of labor necessary to produce apple butter in large quantities. Traditionally, apple butter was prepared in large copper kettles outside. Large paddles were used to stir the apples, and family members would take turns stirring. In Appalachia, apple butter was the only type of fruit preserve normally rendered into fruit leather.
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In the European Union commercially produced Hagebuttenmark has to be declared as "Hagebuttenkonfitüre extra" or "Konfitüre einfach" (fruit preserve onefold). Since the "Hagebuttenkonfitüre extra" with kernels is not edible, there's a special provision that allows declaration of the Hagebuttenmark (without kernels) as "Konfitüre extra". If it is produced in raw processing (see Preparation), it mustn't be named "Konfitüre" as it doesn't contain the required anhydrous mass of 60%.
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Dżem is a Polish blues rock band. Ryszard Riedel, one of the most famous Polish vocalists, worked with the band. The band's name comes from English word jam (session) which has the same spelling pronunciation as the Polish word for "jam" in the sense of a fruit preserve. The band's original name was "Jam" but before one of their concerts a woman made a mistake when she wrote their name, writing "Dżem".
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Slatko (, meaning "sweet") is a thin fruit preserve made of fruit or rose petals in Bulgarian, Macedonian, and Serbian cuisine. Almost any kind of fruit can be used, like wild strawberry, blueberry, plum and cherry. Traditionally, all guests in Bulgarian and Serbian homes are greeted with a spoonful of slatko/sladko and a cup of water as soon as seated. Particularly honoured guests are offered twice, although any guest can ask for another taste, to honour the housekeeper.
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Bread Pudding topped with kaymak Shops in Turkey have been devoted to kaymak production and consumption for centuries. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. One type of kaymak is found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak is traditionally eaten with baklava and other Turkish desserts, fruit preserve and honey or as a filling in pancakes.
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The "Bedfordshire clanger" is a local dish consisting of a suet crust pastry filled with meat in one end and a fruit preserve in the other. It was traditionally a farm labourers' meal, designed so as to produce no waste as well as two separate meals. Chocolate Toothpaste is another local delicacy. A chocolate tart, Chocolate Toothpaste consists of a gritty chocolate filling (said to resemble the texture of toothpaste) within a pastry tart, commonly finished with a swirl of whipped cream on top.
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Hagebuttenmark is also called Hägenmark (Swabian dialect), Hiffenmark (East Franconian dialect) or Buttenmost (Switzerland), is the traditional name for a fruit preserve made from rose hips, sugar and sometimes red wine. In the past it was an important addition on the everyday menu as rose hip is very rich in vitamin C and can be harvested in winter. Hagebuttenmark is used as a spread on bread, as sweetener in beverages and as condiment in dessert and pastry. It is for example the filling for Krapfen in Franconia.
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335x335px The category of fruit preserve referred to as a jelly (from the French gelée) is a clear or translucent fruit spread made by a process similar to that used for making jam, with the additional steps of adding extra liquid and filtering out the fruit pulp after the initial cooking. > Good jelly is clear and sparkling and has a fresh flavor of the fruit from > which it is made. It is tender enough to quiver when moved, but holds angles > when cut.Berolzheimer R (ed) et al.
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Vihreät kuulat, green marmelade balls by Fazer Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for a marmalade, though historically the term has often been used for non- citrus preserves.Maguelonne-Samat, (Anthea Bell, tr.) A History of Food 2nd ed.
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Homemade English marmalade Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is distinguished from jam by the inclusion of citrus peel, and the addition of a larger quantity of water, in which respect it resembles a jelly. It is distinguished from a jelly by the fact that the fruit pulp is not strained out of the liquid in the case of a marmalade.
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Vladimir Makovsky, "Making varenye", 1876 Varenye is an old Slavic word which is used in East Slavic languages in a more general sense to refer to any type of sweet fruit preserve. The word has common etymological roots with the words denoting cooking, boiling, brewing, or stewing (, , ). In literary translations, especially of children's books, into Russian, the term is often used to replace less-common loanwords, such as jam, confiture or marmalade. Examples are the translations of Alice's Adventures in Wonderland, Harry Potter, The Adventures of Tom Sawyer, and the animated movies about Karlsson-on-the-roof.
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These come in many varieties that all have in common five layers of cake alternated with layers of fruit preserve, jam or icing. One version called vínarterta, popular in the late 19th century, with layers of prunes, became a part of the culinary tradition of Icelandic immigrants in the U.S. and Canada. Traditional breads, still popular in Iceland, include rúgbrauð, a dense, dark and moist rye bread, traditionally baked in pots or special boxes used for baking in holes dug near hot springs, and flatkaka, a soft brown rye flatbread. A common way of serving hangikjöt is in thin slices on flatkaka.
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Da Lat is also known as an area for scientific research in the fields of biotechnology and the only city in Vietnam researching nuclear physics. With its year-round cool weather, Da Lat supplies huge amount temperate agriculture products for all over Vietnam, for example: cabbage, cauliflower, artichoke, tea, wine, persimmon and coffee. Its flower industry produces three most characteristic flowers: hydrangea (Vietnamese: cẩm tú cầu), Da Lat rose and golden everlasting (Vietnamese: hoa bất tử). The confectionery industry offers a wide range of mứt, a kind of fruit preserve that closely resembles varenie, made from strawberry, mulberry, sweet potato and rose.
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Ukrainian Nalysnyky Blini, or as they are known in Ukrainian, mlyntsi, are a highly popular dish around Ukraine, the simplicity of making the thin pancakes as well as the basic ingredients yet highly favourable taste have led to the popularity of the dish. Mlyntsi have been eaten in Ukraine since pre-Christian times. Mlyntsi tend to be served in Ukraine with sour cream (Ukrainian: smetana) as well as with caviar; they can also be served as a sweet dish by serving them alongside a fruit preserve or a sweet cream. The thin pancakes can also be stuffed with cottage cheese, chopped boiled eggs, mixed green onions, stewed cabbage, minced meat, mashed beans, mushrooms, fruit and berries and raisins.
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While confit, the past participle of the French verb confire, "to preserve", is most often applied to preservation of meats, it is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like. Savory confits, such as ones made with garlic or fennel, may call for a savory oil, such as virgin olive oil, as the preserving agent. Konfyt (Afrikaans: "jam" or "fruit preserve") is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, water melons, berries, peaches, prickly pears or others) and sugar, and optionally adding a small quantity of ginger to enhance the flavour.
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