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{{Infobox food
| name = Confiture
| image = Confiture-sureau (cropped).JPG
| image_size =
| image_alt =
| 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=Confiture p. 138 | isbn=1579580572}}</ref><ref name="Senn">{{cite book | url=https://books.google.com/books?id=SbaFYqlSefoC | title=Senn's Culinary Encyclopædia | publisher=Spottiswoode and Co. | author=Senn, Charles Herman | year=1898 | at=Confiture p. 32 | isbn=1444686631}}</ref> Confit, the root of the word, comes from the French word ''confire'' which means literally "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=Orange-Onion Confit p. 44 | isbn=0762445750}}</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" />▼
▲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=
<center><gallery caption="" widths="200px" heights="150px">▼
File:Bassine à confiture.JPG|A copper bowl for cooking confiture
▲File:Confiture-sureau.JPG|Elderberry confiture (jam)
▲</gallery></center>
==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==
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[[Category:Condiments]]
[[Category:Culinary
[[Category:Food ingredients]]
[[Category:Food preservation]]
[[Category:French cuisine]]
[[Category:Spreads (food)]]
[[Category:Preserved fruit]]
{{
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Elderberry confiture (jam)
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Type | Jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup |
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Main ingredients | Fruit |
Aconfiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.[1][2][3] Confit, the root of the word, comes from the French word confire, which literally means 'preserved';[4][5]aconfit being any type of food that is cooked slowly over a long period of time as a method of preservation.[4]
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