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    I Love Jam
    I Love Jam
    I Love Jam
    Ebook164 pages1 hour

    I Love Jam

    By Rachel Saunders

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    About this ebook

    I Love Jam is the ultimate gift for first-time and experienced jam makers alike to discover and perfect the art of jam making. Complete with clear instructions and eye-opening recipe flavor variations and tips, I Love Jam will brighten your pantry every month of the year.

    Learn how to use your jams in a wide range of sweet and savory delicacies including Strawberry Sangria, Braised Short Ribs, and Brussels Sprouts with Kumquats and Smoked Salt. Jam expert Rachel Saunders, author of the James Beard Award-nominated Blue Chair Jam Cookbook and Blue Chair Cooks with Jam & Marmalade, shares her advice and full-proof techniques, from how to make the perfect classic berry jam to how to create a beautiful lattice-crust jam tart. I Love Jam reveals a world of fruits and flavors enabling you to create your own mouth-watering variations. This compact yet jam-packed book will be sure to claim a special place on your cookbook shelf.



     
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateApr 4, 2017
    ISBN9781449485863
    I Love Jam

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      Book preview

      I Love Jam - Rachel Saunders

      1.png

      Other books by Rachel Saunders

      The Blue Chair Jam Cookbook

      Blue Chair Cooks with Jam & Marmalade

      Contents

      Introduction

      Recipes

      Metric Conversions & Equivalents

      Index

      Introduction

      Making jam and marmalade can be more than a hobby—it can be a life passion, and a wonderful way to connect with your surroundings. Capturing the vivid flavor of local fruit in jars is addictive. Throughout these pages, you will find delicious jam recipes for all your favorite fruits, plus several mouthwatering ideas for how to cook and bake with your creations. I have also included many tips and ideas for recipe variations, providing you with the tools you need to create your own special jams and marmalades. Enjoy!

      WHAT IS THE DIFFERENCE BETWEEN JAM, JELLY & MARMALADE?

      A jam is a spreadable fruit preserve consisting of pieces of fruit cooked with sugar until they thicken and partially break down.

      A jelly is a clear preserve made from cooked fruit juice that has been combined with sugar, lemon juice, and (sometimes) added pectin and boiled until it sets.

      A marmalade (shown at left) is a jelly with clearly defined pieces of fruit (usually citrus) suspended in it.

      A fruit butter is a sweetened fruit purée cooked until it reaches a concentrated, smooth, spreadable, paste-like consistency.

      A fruit cheese or paste is a high-pectin fruit butter cooked until it has thickened and lost enough moisture to form a solid, sliceable mass when cool.

      SUGAR, ACID & PECTIN: THE THREE BUILDING BLOCKS FOR PRESERVING

      All preserves require a perfect balance of sugar, acid, and pectin. Each plays a different and essential role in the preserving process:

      SUGAR sweetens, preserves, and thickens the cooked fruit. All preserves require some form of sugar. White cane sugar is best; it gives preserves a superb texture and shows off the natural flavor of the fruit.

      ACID sharpens the fruit’s flavor and helps give the jam its proper texture. Lemon juice, the most useful acid, brightens and balances the preserve’s flavor. Citric and ascorbic acids, both naturally derived, help prolong the preserve’s shelf life and add extra bite.

      PECTIN is a complex carbohydrate molecule found in all fruits to a varying degree. When fruit is heated, its natural pectin is released. As the cooking progresses, moisture evaporates and the molecules of pectin get closer together, eventually reaching a perfect setting point at which they can lock with each other. This enables the jam to thicken to a spreadable consistency as it cools. Because nearly all fruits naturally have enough pectin for the jam to reach the desired texture, adding extra pectin is almost never necessary.

      THE JAM PAN

      You will need a very large, wide pan to make a very small batch. This is essential, as it allows a maximum of evaporation to occur in a minimum of time. A copper jam pan is ideal, but enameled cast iron and stainless steel will also work. Never use unlined aluminum for preserving.

      Your raw ingredients should be a few inches deep at the outset of the final cooking. If you are using a smaller pan than suggested, adjust the quantity of raw ingredients accordingly; keep the ideal depth of fruit in mind, since you may need to cook the preserve in two or more small batches instead of one big one.

      THE FOUR STAGES OF COOKING A JAM OR MARMALADE

      Initial Heating: The mixture heats up gradually, dissolving any undissolved sugar.

      Initial Bubbling and Foaming: Once hot, the mixture starts bubbling and/or foaming and the raw fruit pieces release all of their moisture into the mixture.

      Final Bubbling and Foaming: As the volume of the mixture goes down and its moisture content decreases, the mixture becomes denser, more concentrated, and darker in color. You may need to lower the heat slightly at this point to prevent burning.

      Final Phase: In order to eliminate the final bits of excess moisture and achieve a perfect texture, the jam is cooked for just a few extra minutes at the tail end of the process.

      HOW TO KNOW WHEN YOUR JAM IS FINISHED COOKING

      When testing for doneness, remember that preserves often thicken significantly as they cool to room temperature.

      Since only preserves with an extremely high sugar ratio will reach the 220°F setting point, it is important to know what to actually look for to tell whether a preserve is done. A combination of the freezer test and a visual examination of the preserve works best:

      SIGNS & TESTS OF DONENESS

      Bubbles and Foam: A preserve’s bubbles change as it cooks, typically becoming either larger and more sputtering (low-sugar jams and fruit butters) or tiny and shiny (most jellies, marmalades, and high-sugar jams).

      Appearance: A finished preserve has a slight shine to it, because its concentration of sugar has increased so much during the cooking process. The fruit often becomes suspended in the mixture, rather than floating to the top or sinking to the bottom; this can indicate that the proper balance of moisture, acid, and pectin has been reached.

      Ability to Sheet: Dip a metal spoon in the preserve and hold the spoon perpendicular to the pot at a slight vertical angle while the preserve drips back into the pan. If the preserve is done, the drips will tend to run along the bottom edge of the spoon to collect into one big drip (this is known as sheeting). The final drips may tend to cling to the spoon and form little pearl-like drops.

      Ability to Form a

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