Taste It All - 120 Lip-Smacking Good Jam Recipes
About Jams, Jellies & Preserves
The much less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor vary and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate sort to avoid bitterness and adopt the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has fantastic clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of growing density. Marmalades, Preserves and Conserves: are bits of fruit in a 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 right after adding the sugar. Underslung Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These tell combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl 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 h2o and place their situation in a shallow pan partly filled with h2o. 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[find above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
1105375302
The much less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor vary and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate sort to avoid bitterness and adopt the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has fantastic clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of growing density. Marmalades, Preserves and Conserves: are bits of fruit in a 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 right after adding the sugar. Underslung Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These tell combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl 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 h2o and place their situation in a shallow pan partly filled with h2o. 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[find above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
Taste It All - 120 Lip-Smacking Good Jam Recipes
About Jams, Jellies & Preserves
The much less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor vary and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate sort to avoid bitterness and adopt the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has fantastic clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of growing density. Marmalades, Preserves and Conserves: are bits of fruit in a 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 right after adding the sugar. Underslung Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These tell combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl 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 h2o and place their situation in a shallow pan partly filled with h2o. 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[find above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
The much less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor vary and the jellies/jams ought to be cooked longer. If you use artificial sweeteners use merely the Cyclamate sort to avoid bitterness and adopt the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to remove more juice but pectin destroying] with merely 45%
Jelly: has fantastic clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of growing density. Marmalades, Preserves and Conserves: are bits of fruit in a 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 right after adding the sugar. Underslung Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These tell combining with High pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl 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 h2o and place their situation in a shallow pan partly filled with h2o. 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[find above]. -Very acid fruits can tolerate a whole c of sugar. -Sterilize jars and seal tightly.
0.99
In Stock
5
1
Taste It All - 120 Lip-Smacking Good Jam Recipes
126
Taste It All - 120 Lip-Smacking Good Jam Recipes
126eBook
$0.99
Related collections and offers
0.99
In Stock
Product Details
| BN ID: | 2940013065666 |
|---|---|
| Publisher: | Caring & Sharing |
| Publication date: | 09/02/2011 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 126 |
| File size: | 252 KB |
From the B&N Reads Blog