The Jam Book / Edition 1

by May Byron

Overview

First published in 2006. The Jam Book is a practical guide to the preservation of fruit- not only jams, but also jellies, marmalades preserves, conserves, cheeses; pastes, butters, chips; crystallised, candied, and brandied fruit; fruit dried and fruit bottled. The object of preserving fruit is to ward off, exclude or neutralise those bacilli which otherwise would cause its almost immediate decay. A heavy solution of sugar; a strong acid, like vinegar; or storage in sterilised jars in which the fruit is externally heated to boiling point - these are the three most popular methods. The book contains hundreds of recipes - for apple marmalade, barberry jam, elderberry jelly, cherry conserve, melon marmalade, guava preserve, grape jelly, pear jam, apple and ginger preserve, and many other temping reads. For those who wish to make natural great tasting jams, this book offers an excellent array of possibilities.

Product Details

ISBN-13:	9780710311016
Publisher:	Taylor & Francis
Publication date:	02/17/2006
Series:	The Kegan Paul Library of Culinary History and Cookery Series
Pages:	298
Product dimensions:	6.12(w) x 9.19(h) x (d)

Table of Contents

Chapter I Remarks In General; Chapter II Jams, Jellies, Marmalades, Etc.; Chapter III Preserves of Mixed Fruits; Chapter IV Fruits Preserved Whole in Syrup or Sugar; Chapter V Fruit Cheeses and Pastes; Chapter VI Fruit Butters; Chapter VII Candied, Crystallised, and Brandied Fruits; Chapter VIII Spiced Fruits; Chapter IX Various; Chapter X Fruits Bottled Without Sugar; Chapter XI Dried Fruits, with and Without Sugar;