Jams and Jellies in Less Than 30 Minutes [NOOK Book]

Overview

These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze! For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required!
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Jams and Jellies in Less Than 30 Minutes

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Overview

These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze! For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required!
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Product Details

  • ISBN-13: 9781423618720
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 3/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 855,222
  • File size: 3 MB

Meet the Author

Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah.

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Read an Excerpt

Orange or Lemon Jelly Perfection on poppy seed or lemon muffins! I've used this jelly as emergency marinade for grilling fish and it's now my go-to.

Yield 2-3 (1?2 pint) jars

2 1/2 cups* orange juice or lemon juice

Zest from all the oranges or lemons

6 cups sugar

1 packet (3 ounces) liquid pectin

Zest the oranges or lemons. Reserve zest.

Juice the citrus fruits until you have the amount needed.

Combine juice and zest in a bowl and let stand for 10 minutes.

Pour juice into a large saucepan and add sugar. Mix thoroughly.

Heat rapidly to boiling. Add pectin at once and stir constantly.

Return to full rolling boil for 1/2 minute.

Remove from stove and skim off foam.

Pout into prepared jars and cover tightly. Let cool, then refrigerate.

Keeps in refrigerator for up to 3 weeks.

*Generally speaking, a medium or large lemon will produce about 1?4 cup juice. You can substitute frozen orange juice or lemonade, but do not dilute with water.

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Table of Contents

Introduction 8

BERRY JAMS

Blueberry Jam 15

Blueberry-Lemon Jam 17

Blackberry Jam 18

Winter Triple Berry 21

Framboise Raspberry Jam 22

"No-Cook" Strawberry Jam 25

Flowers & Strawberry Jam 27

FRUIT PRESERVES

Freezer Black Cherry Jam 30

Cranberry-Pear Relish 32

Just Peachy 35

Pear-Apple Jam 36

Ginger Pear Jam 37

Plum Crazy 39Rhubarb-Strawberry Jam 40

Cranberry Jam 43

Red Cherry Jam 45

Fig Jam 46

No-Cook Peachy Orange Jam 49

Cantaloupe Jam 50Pear-Cranberry Jam 52

Apricot Jam 55

Mock Raspberry Jam aka Green Tomato Jelly 57

Crocodile Tears 58

CITRUS AND TROPICAL JELLIES AND JAMS

Pineapple Pleasure 63

Southern Ambrosia Jam 65

Orange or Lemon Jelly 66

Sour Orange Marmalade 68

Papaya Tropics Jam 71

Mango Madness Spread 72

Pineapple-Carrot Jam 74

Grapefruit Marmalade 77

HERB AND SAVORY SPREADS

Onion Jam 81

Garlic Galore 82

JalapeƱo Jelly 84

Inferno Jelly 87

Lavender Jam 89

Beet Jelly 90

Tomato Ginger Jam 93

Pumpkin Jam 95

JELLIES FROM JUICE & WINE

Cinnamon Apple Jelly 99

Grape Jelly 101

Mint Jelly 102

Lime Jelly 105

Herb Jelly 106Basic Honey Jelly 108

Red Currant Jelly 111

Guava Jelly 113

Ginger Jelly 114

Christmas Jelly 116

Cinnamon Jelly 117

Champagne Jelly 118

Wine Jelly 120

Orange Sauterne Jelly 123

Mimosa Jelly 124

Index 126

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