Prepare a recipe of jam, squash or jelly.
without spoiling?
Answers
Well, summer’s winding down and harvesting the season’s bounty is now well underway.
And what better way to bring the wonderful colors, tastes and fragrances of summer into the darkening months than with homemade jams and jellies?
Few things are more effective at lightening up a dreary winter day by opening the pantry to shelves full of colorful preserves.
And, as it’s harvest time now, this is the time to get organized, and get jamming.
To take advantage of the season, and create the delightful taste and aromas of lovingly crafted, homemade jams and jellies, please read on.
We’re going to:
Cover the basic skills in the art of jam and jelly making.
Have a look at the ingredients and equipment needed.
Go over the different methods for making jams.
Discuss how to select and prepare fruit.
Go over the 4 steps for fun and successful jam sessions.
And at the end of the post, there’s four recipes for you to try. One is for a clear jelly, another is a no-pectin-added jam, there’s a sugar-free recipe, and one for a no-cook freezer jam.
So, let’s dig in.
JAMS, JELLIES OR MARMALADE?
Sweetened spreads such as jam, jelly and marmalade are in a food class of their own and come in a brilliant array of colors, tangy flavors and jellied textures.
The common denominator is that all consist of fruit that’s been preserved primarily with sugar, and have been thickened or jellied to varying degrees.
Homemade Plum Jelly | Foodal.com
This homemade plum variety shows all of the traits of jelly – a fairly firm gelatinous liquid with no whole chunks of fruit – in contrast to jam, which is generally slightly less firm with visible chunks of fruit floating in suspension.
Jelly is a semi-solid gelatinous mixture of clear fruit juice and sugar, and is firm enough to hold its own shape.
Jam will also hold its shape, but is less firm than jelly. Jam is typically made from a combination of chopped or crushed fruit and sugar.
Making Your Own Jellies and Jams - Apricot | Foodal.com
Homemade Apricot Jam, perfect for glazing a Viennese Sacher Torte or homemade fruit tart.
Jams that have a mix of fruit or berries are referred to as conserves, and may also include citrus fruits, nuts, cranberries, raisins, or coconut.