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September 2019



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marcus 2013

ffutures in photo_scavenger

Bread and Jam

They do go together, so for my first photo... Toasted multiseed roll with Turkish orange jam:

and for my second, the jam in question (which isn't actually very nice - I got it from a shop selling middle-eastern food because the supermarket was temporarily closed for a power cut, it was the only thing like marmalade they had, and it's a runny intermediate stage between jam and marmalade that doesn't quite appeal to my palate):

and someone who really likes bread:


How different is orange jam to marmalade?
Like I said - it's a bit runny, also a bit too sweet for my liking.
It looks great. I like marmalade because it often is not as sweet.
I don't know if it's the same in every country; to my experience, it rather varies. I've bought orange jam in Germany, Denmark and Sweden, and it's been rather sweet and often also rather bland. Judging by my own jam and marmalade making experiences, I'd say they're using just the flesh and juice of rather sweet fruits. The marmalade I know from Britain is very thick and tart, but often also less fruity than I like, but I usually make my own anyway, and take a glass when we go camping (mainly because I never know if we can buy jam or marmalade without preservatives at our destination). In Germany and Denmark, you need to buy "bitter orange whatever" to get something close to marmalade. In organic grocery stores here, you can also get lemon, orange, or lemon and orange "jam" from an Italian brand, and those are delightfully tart, although the orange variety is a bit on the sweeter side than proper marmalade.
I think in Germany, Denmark and Sweden, one reason migth be that traditionally, there are varieties of "yellow" jam which are rather sweet, and "red jam" which often are tart (like currant, sour cherry, rhubarb or strawberry-rhubarb), whereas "yellow" is peach, apricot or yellow prune. People seem to expect yellow jam to be sweet, so perhaps they did the same to oranges when they were sufficiently available to make jam from? In my experience, you often note these differences in food/ingredient usage between countries which have easy or traditional access to them (like the U.K. with the Commonwealth and former colonies) and countries which don't.
Thanks - that makes sense. It is odd that in Britain there is no tradition of using the pulp of citrus fruits to make jam at all; we make marmalades and remove the pulp before finishing it and putting it in jars, or we make citrus curds where we don't use the pulp at all.
I'm quite convinced that the reason is the influence of colonial cuisine and taste experiences of Brits from abroad. No other European country compares to that, after all! *g*
It's so difficult to find shop-bought marmalade (or jam) that isn't too sweet. I now know to avoid that one if I come across it. Thanks.
I'm thinking toast for breakfast, now.
Generally I find that the budget ones - Tesco Value, Waitrose Essentials, etc. - are OK. And Lidl marmalade is pretty good.
I want this! Yum!
I've learened the hard way that in some countries, "orange jam" is a very sweet, often bland affair, and quite different from tart marmalade which I prefer. But wow, do you still eat something that's so badly charred?
Nice bread lover, too!