Saltyard Books, 2014. — 205 p. — ISBN: 978-1-444-78433-6. From the arrival of the first boxes of bitter Seville oranges at the greengrocer's in January to the sweet-sharp scent of citrus fruit filling the kitchen as the preserving pan bubbles away on the stove, there is something deeply satisfying about the annual ritual of making marmalade and piling the pantry shelves high...
Dorling Kindersley, 2008. — 226 p. — ISBN: 9780756651794. A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters. Nine of the chapters cover a wide range of recipes as well as providing detailed information on selecting and making the best use of ingredients. At the front of the book, illustrated sections cover equipment and cooking...
Washington: US GPO, 1942. — 18 p. Sugar Preservation of fruit has been for many centuries an important culinary art. Before anything was known about micro-organisms and their influence on food spoilage, housewives put up fruits with sugar according to rule-of-thumb methods, which under normal conditions brought passable results. Today more uniformly excellent products are...
Andrews McMeel Publishing, 2009. If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbook is the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every...
Editors at Taste of Home. — Reader's Digest, 2015. — 208 p. Time to “put up” your garden bounty without much fuss…and with delicious results! New from Taste of Home, 201 Jams, Jellies, Pickles & More makes a perfect addition to a cookbook collection, a neighborly thank-you gift or a surprise for a budding gardener. The 201 canning and preserving recipes, as well as basic intro...
Editors. — Better Homes and Gardens, 2016. — 240 p. — ISBN: 978-0544715554. Joining the successful line of canning titles from Better Homes and Gardens, this innovative guide focuses exclusively on jams and jellies. Along with all the classic recipes such as Strawberry Jam (both freezer and water-bath canned), Orange Marmalade, and Grape Jelly, it also offers fun flavor twists...
Robinson, 2014. — 160 p. For the a novice this book provides the principles of successful jam making and for the more experienced jam maker there are recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author’s kitchen, and...
Robinson, 2014. — 160 p. For the a novice this book provides the principles of successful jam making and for the more experienced jam maker there are recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author’s kitchen, and...
Cooperative Extension Publications, 2002. — 19 p. — Wisconsin Safe Food Preservation Series. Io you ever wish you could savor the taste of orchard-fresh ripe, juicy fruit all year long? Canning is one way of preserving fruits, and it can be fun — and very rewarding. Follow these research-tested recipes for safe and easy preparation and preservation of your garden and orchard...
VJJE Publishing Co., 2004. — 283 p. Amaretto Peach Pecan Preserves Apple Butter Apple Cider Jelly Apple Juice Apple Pepper Jelly Apple Pie Filling Apple Relish Apple−Tequila Jelly Apricot and Almond Chutney Apricot Jalapeno Preserves Apricot Nectar Apricot Pepper Jelly Apricot−Jalapeno Jelly Artillery Jam Basic Canned Spaghetti Sauce Beet Jelly Berry Jam Berry Juices Blackberry...
Little, Brown, and Company, 1915. — 189 p. Every suburban and country household should plant and nurture a garden and raise small fruits; then during the summer from the products of this effort the bulk of the food for the family should be provided and all surplus should be carefully preserved for future use. The economic conditions of the age demand this. Modern methods of...
125 p. About Jams, Jellies & Preserves 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...