Fruit preserves

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.

There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "Vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Provided by Wikipedia
Showing 1 - 10 results of 10 for search 'jam'
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  1. 1
    by jam
    Source: 1. Lúč 1. Roč. 4, č. 289(1995), dát. 1214, s. 2
    Article
  2. 2
    by -jam-
    Source: 1. Ifi 1. Roč. 7, č. 4(1997), s. 33
    Article
  3. 3
    by Július Andráši ml. 1860-1929
    Source: 1. Felsömagyarországi Hirlap : Politikai ujság 1. Roč. 8, č. 4 (14.01.1905) s. 1 a 2
    Article
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    Personálne heslo MALKOVSKÝ, Jaroslav A., 1902-1980
    Source: 1. Sehnálek, František 1. K päťdesiatinám profesora Dr. Ing. J.A. Malkovského 1. In: Sborník vedeckých prác VŠT v Košiciach. Zv. 1., 1967. - S. 219-220
    Regionálne osobnosti
  6. 6
    by Jibson, Randall W., Harp, Edwin L., Michael, John A.
    Source: 1. Engineering geology 1. 0013-7952 1. Roč. 58, č. 3-4 (december 2000), s. 271-289
    Article
  7. 7
    by Harp, Edwin L., Reid, Mark E., McKenna, Jonathan P., Michael, John A.
    Source: 1. Engineering geology 1. Roč. 104, č. 3-4 (marec 2009), s. 295-311 1. 0013-7952
    Article
  8. 8
    by Artimová, Zuzana, Artimová, Zuzana, Bogucki, Lucián Mária, Mihály, Juraj Andrej, Pagáč, Fidel Marko
    Source: 1. Katolícke noviny 1. Roč. 124, č. 39 (2009), s. 10-11 1. 0139-8512
    Article
  9. 9
    by Alvarez-Muniz, J., Conceiçăo, R., Dias de Deus, J., Espírito Santo, M.C, Milhano, J.G, Pimenta, M.
    Source: 1. Proceedings of the 21st European cosmic ray symposium 1. Košice : Ústav experimentálnej fyziky Slovenskej akadémie vied, 2009 1. 9788096806058 1. S. 540-545
    Article
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