{{Short description|Fruit jam in thick syrup}} {{Infobox food | name = Confiture | image = Confiture-sureau (cropped).JPG | image_size = | image_alt = | caption = Elderberry confiture (jam) | alternate_name = | type = Jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup | course = | country = | region = | national_cuisine = | creator = <!-- or | creators = --> | year = | mintime = | maxtime = | served = | main_ingredient = Fruit | minor_ingredient = | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}
{{use American English|date=August 2015}} {{use mdy dates|date=August 2015}}
A '''confiture''' is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.<ref name="ICD">{{cite book | url=https://books.google.com/books?id=9Vv0CQAAQBAJ | title=International Dictionary of Food and Cooking | publisher=Summersdale Publishers Ltd. | author=Pines, Derek A. | year=1996 | at=Confiture | isbn=1873475632}}</ref><ref name="IDoFaC">{{cite book | url=https://books.google.com/books?id=fnveo8cyxKkC | title=International Dictionary of Food and Cooking | publisher=Fitzroy Dearborn Publishers | author=Sinclair, Charles G. | year=1998 | at=p. 138, Confiture | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://archive.org/details/culinaryencyclo00senngoog | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | at=p. 32, Confiture | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'', which literally means 'preserved';<ref name="IP">{{cite book | url=https://books.google.com/books?id=3RsgAQAAQBAJ | title=Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love | publisher=Running Press of the Perseus Books Group | author=McMeel, Noel | year=2013 | at=p. 44, Orange-Onion Confit | isbn=978-0762445752}}</ref><ref name="Chaucer">{{cite book | url=https://books.google.com/books?id=Bts-AAAAYAAJ | title=Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale | publisher=Macmiillan and Co. | author=Skeat, Walter William | authorlink=Walter William Skeat | year=1923 | pages=222 | isbn=1330317475}}</ref> a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.<ref name="IP" />
<gallery caption="" widths="200px" heights="150px" class="center"> File:Bassine à confiture.JPG|A copper bowl for cooking confiture </gallery>
==See also== {{portal|Food}} * Fruit preserves – fruits combined with sugar readied in a manner appropriate for long-term storage * Konfyt – South African jam * Spoon sweets – Fruits candied in a syrupy glaze, offered in Greece as a gesture of hospitality * Varenye – Russian preserves made with whole fruits or large fruit pieces * Slatko – a whole-fruit preserve in Eastern European cuisine * List of spreads
==References== {{wiktionary|confiture|confit}} {{reflist}}
{{French cuisine}}
Category:Condiments Category:Culinary terminology Category:Food ingredients Category:Food preservation Category:French cuisine Category:Spreads (food) Category:Preserved fruit
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