Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

Jam Making 101




Source of Recipe


recipecircus/ ann ring


Recipe Introduction


Jam is the product obtained by cooking sugar with fruits or vegetables. In the process of making jam, the fruits or vegetables are somewhat crushed, the object being to cook the mass into a smooth paste of a jelly-like consistency.


Recipe Link: http://www.freerecipe.org

List of Ingredients








To make jam all that is necessary is:



1. Fruits
2. Sugar
3. Heat
4. Proper equipment



FRUITS:

Use three-quarters ripe fruit and one-quarter slightly under-ripe fruit in making jam. This will give flavor and color to the product and improve the consistency. Whole fruit is used to better advantage, but cut or bruised fruit (not decaying) may also be used.

SUGAR:

Use any sugar of good quality, except brown or maple sugar.


HEAT:

Any heat produced by a cook stove can be used. Do not cook jam in the open air.



EQUIPMENT:

Kettles: Use any good sized kettle-porcelain lined, agate or copper kettles preferred.

Spoons: Use wooden spoons or spatulas. Do not use metal spoons.

Scales: Use ordinary kitchen scales and weights.

Glasses, Jars and Containers: Use jelly glasses, glass jars or other containers with tightly fitting covers.

Paraffin: Any paraffin of good quality will do.


Proportions for Making Jam:

There is practically only one recipe used in making jam:


1 pound of fruit, washed and picked

3/4 pound of sugar


Fruits vary in sugar content, but, by cooking them with the sugar in making jam, the amount of sugar in the mass will be equalized.




Recipe