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120 Lip-Smacking Good Jam Recipes
     

120 Lip-Smacking Good Jam Recipes

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by Anonymous
 

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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

Overview

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 contain 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 a heavy
syrup.

Product Details

BN ID:
2940012063076
Publisher:
New Century Books
Publication date:
12/22/2010
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
53 KB

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120 Lip-Smacking Good Jam Recipes 1 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I can not read all the recipes, they run over the next page. I wish I could read them.