A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire which means literally "preserved"; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
|Type||Jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup|
- 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
- Pines, Derek A. (1996). International Dictionary of Food and Cooking. Summersdale Publishers Ltd. Confiture. ISBN 1873475632.
- Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 138, Confiture. ISBN 1579580572.
- Senn, Charles Herman (1898). Senn's Culinary Encyclopædia. Spottiswoode and Co. p. 32, Confiture. ISBN 1444686631.
- McMeel, Noel (2013). Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love. Running Press of the Perseus Books Group. p. 44, Orange-Onion Confit. ISBN 978-0762445752.
- Skeat, Walter William (1923). Chaucer: The tale of the Man of Lawe, The Pardoneres Tale, The Second Nones Tale, The Chanouns Yemannes Tale. Macmiillan and Co. p. 222. ISBN 1330317475.