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Confiture

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Confiture 

a variety of jam, a jelly with evenly distributed whole or crushed fruits (berries), cooked with sugar and jelling substances (most often pectin). Fruits and berries that are raw, freshly frozen, or preserved in jars are used. Prepared fruits are blanched, then cooked in sugar syrup with jelling substances, citric acid, and sometimes vanillin. The term “confiture” is used principally in Hungary and Bulgaria.
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After several vain attempts to comprehend the motives of these two droll old creatures for inviting me to join them at their gouter, I at last fairly gave it up, and resigning myself to inevitable mystification, I sat and looked first at one, then at the other, taking care meantime to do justice to the confitures, cakes, and coffee, with which they amply supplied me.
The Professor by Bronte, Charlotte View in context
 
 
 
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