| 摘要 |
The method according to the invention essentially comprises a step consisting in heating, to a temperature higher than 70 DEG C and preferably not exceeding 105 DEG C, while being agitated and practically having no possibility of evaporation, a mixture of fruit, sugar, pectin and possibly other ingredients, particularly acids suitable for food use, it being possible to add the pectin and the other ingredients mentioned above after the start of the heating. Preferably, it is used directly in the final jam container. It allows particularly aromatic jams to be obtained. |
