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Homemade Jam
Azioni libro
Inizia a leggereLunghezza: 153 pagine54 minuti
- Editore:
- Noka Publishing
- Pubblicato:
- Feb 28, 2019
- ISBN:
- 9781386178552
- Formato:
- Libro
Descrizione
Make great tasting and inexpensive jams, easily, at home without the preservatives and chemicals you will find in the store-bought brands.
120 Lip-Smacking Good Jam Recipes is full of easy to make recipes for preserves as well as a section covering the basics of jam making. Enjoy these delicious jams on toast, in sandwiches or to top off your favorite ice cream.
Informazioni sul libro
Homemade Jam
Lunghezza: 153 pagine54 minuti
Descrizione
Make great tasting and inexpensive jams, easily, at home without the preservatives and chemicals you will find in the store-bought brands.
120 Lip-Smacking Good Jam Recipes is full of easy to make recipes for preserves as well as a section covering the basics of jam making. Enjoy these delicious jams on toast, in sandwiches or to top off your favorite ice cream.
- Editore:
- Noka Publishing
- Pubblicato:
- Feb 28, 2019
- ISBN:
- 9781386178552
- Formato:
- Libro
Informazioni sull'autore
Correlati a Homemade Jam
Anteprima del libro
Homemade Jam - Alice Sullivan
fields.
Table of Contents
Page Title
About Jams Jellies & Preserves
Ambrosial Jam
Apple Maple Jam
Apple Preserves
Apricot Jam
Apricot Lite Jam
Apricot Preserves
Apricot, Orange & Almond Jam
Apricot-Date Jam
Apricot-Raisin Jam
Apricot-Raspberry Jam
Apricot~ Orange & Almond Jam
Banana Jam
Berry Christmas Jam
Blackberry Jam
Blackberry Preserves
Blaeberry Jam
Blueberry Jam
Blueberry Or Huckleberry Jam
Blueberry-Cherry Jam
Blueberry-Lemon Jam
Blueberry-Rhubarb Jam
Cantaloupe Jam
Carrot Jam
Cherry & Raspberry Jam
Cherry And Raspberry Jam
Cherry Freezer Jam
Cherry Jam
Cherry Pineapple Jam
Cherry Pineapple Jam 1
Cherry Preserves
Citron Preserves
Concord Grape Jam
Cooked Strawberry Jam
Cooked Strawberry Jam - Certo Liquid
Cranberry Preserves
Cranberry-Orange Jam
Cranberry-Raspberry Preserves
Dried Fig Jam
Dutch Apple Pie Jam
English Jam Tarts
Fig Jam
Fig Jam With Honey
Fig Preserves
Fig Preserves (Syko Glyko)
Fig-Strawberry Jam
Framboise Raspberry Jam
Freezer Strawberry Jam
Freezer Strawberry Jam 2
Fresh Strawberry Jam
Fruit-Sweetened Strawberry Jam
Garlic Jam
Ginger Peach Jam
Gooseberry Jam
Grandma Howard's Tomato Jam
Grape Jam
Greek Sour Cherry Preserves
Green Tomato Jam
Ground Cherry Jam
Honeyed Peach Preserves
Hot Pepper & Tomato Jam
Instant Raspberry Cordial Jam
Island Jam
Kiwi Daiquiri Jam
Lebanon County Rhubarb Jam
Low-Sugar Refrigerator Strawberry Jam
Mango Jam
Microwave Cherry Preserves
Microwave Jam
Microwave Strawberry Jam
Mock Raspberry Jam
Mock Strawberry Or Raspberry Jam
Mrs. Johnson's Peach Preserves
Muscadine Habanero Jam
Nectarine And Raspberry Preserves
No-Cook Blueberry Strawberry Jam
No-Cook Peachy Orange Jam
No-Cook Strawberry Kiwi Jam
No-Cook Apple Raspberry Jam
No-Cook Georgia Peachberry Jam
No-Cook Light Bananaberry Jam
No-Cook Peach Jam
No-Cook Strawberry Freezer Jam
No-Cook Strawberry Jam
Oriental Rhubarb Jam
Peach Jam
Peach Preserves
Peach Rhubarb Jam
Pear & Ginger Jam
Pear-Apple Jam
Pineapple Apricot Jam
Pineapple-Apricot Jam
Pumpkin Jam
Pumpkin Preserves
Putting Up Your Preserves
Quick Spiced Peach Jam
Raspberry Jam
Red Raspberry Jam
Rhubarb And Fig Preserves
Rhubarb, Rose, & Strawberry Jam
Rhubarb-Strawberry-Jam
Ripe Grape Jam
Ripe Tomato Jam
Roasted Garlic Jam
Rose Hip Jam
Rose Petal Jam
Sambuca Romana Jam
Sherried Pear & Cranberry Jam
Smetanik - Berry Jam & Sour Cream Pie
Spiced Cherry Orange Jam
Strawberry & Apple Jam
Strawberry Gooseberry Jam
Strawberry Jam
Strawberry Liqueur Jam
Strawberry Preserves
Strawberry-Kiwi Jam
Sugar Free Strawberry Jam
Sweet Banana Jam
Sweet Onion Jam
The Georgia Peachberry No-Cook Jam
Tomato Jam
Watermelon Preserves
Watermelon Rind Preserves
Zucchini Jam
About Jams, Jellies & Preserves
The less sugar you use, the greater the flavor impact of the fruit. If honey is used, there will be a flavor change, and the jellies/jams must be cooked longer. If you use artificial sweeteners, use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions.
Cooked down jellies in which the juice is extracted by the open kettle method contains 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45% Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.
Jams, Butter and Pastes are whole fruit purees of increasing density. Marmalades, Preserves, and Conserves are bits of fruit in heavy syrup.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums, and Cranberries. These need no additional pectin. If you get syrupy jelly, you used too much sugar or did not cook the juice long enough after adding the sugar.
Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with high pectin fruits or adding commercial pectin.
To Test Pectin Content: Put 1 tablespoon cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel.
If a large amount of pectin is present, it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use, have as much sugar as juice.
To sterilize jelly glasses: fill jars 3/4 full of water and place them in a shallow pan partly filled with water. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars, they will be sterilized simultaneously.
Tips: -Use enamel or stainless-steel pots, not aluminum or copper. -On average, use 3/4 c sugar to 1 c fruit or juice depending on pectin content [see above].
-Very acid fruits can tolerate a whole c of sugar.
-Sterilize jars and seal tightly.
-For fruit that tends to discolor add lemon juice or Ascorbic
acid.
-Keep in a cool dark place but do not refrigerate.
Making Jam is the easiest
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