120 Lip-Smacking Good Jam Recipes Resale Rights Ebook

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Table Of Contents

4. About Jams Jellies & Preserves
6. Ambrosial Jam
7. Apple Maple Jam
8. Apple Preserves
9. Apricot Jam
10. Apricot Lite Jam
11. Apricot Preserves
12. Apricot, Orange & Almond Jam
13. Apricot-Date Jam
14. Apricot-Raisin Jam
15. Apricot-Raspberry Jam
16. Apricot~ Orange & Almond Jam
17. Banana Jam
18. Berry Christmas Jam
19. Blackberry Jam
20. Blackberry Preserves
21. Blaeberry Jam
22. Blueberry Jam
23. Blueberry Or Huckleberry Jam
24. Blueberry-Cherry Jam
25. Blueberry-Lemon Jam
26. Blueberry-Rhubarb Jam
27. Cantaloupe Jam
28. Carrot Jam
29. Cherry & Raspberry Jam
30. Cherry And Raspberry Jam
31. Cherry Freezer Jam
32. Cherry Jam
33. Cherry Pineapple Jam
34. Cherry Pineapple Jam 1
35. Cherry Preserves
36. Citron Preserves
37. Concord Grape Jam
38. Cooked Strawberry Jam
39. Cooked Strawberry Jam – Certo Liquid
40. Cranberry Preserves
41. Cranberry-Orange Jam
42. Cranberry-Raspberry Preserves
43. Dried Fig Jam
44. Dutch Apple Pie Jam
45. English Jam Tarts
46. Fig Jam
47. Fig Jam With Honey
48. Fig Preserves
49. Fig Preserves (Syko Glyko)
50. Fig-Strawberry Jam
51. Framboise Raspberry Jam
52. Freezer Strawberry Jam
53. Freezer Strawberry Jam 2
54. Fresh Strawberry Jam
55. Fruit-Sweetened Strawberry Jam
56. Garlic Jam
57. Ginger Peach Jam
58. Gooseberry Jam
59. Grandma Howard’s Tomato Jam
60. Grape Jam
61. Greek Sour Cherry Preserves
62. Green Tomato Jam
63. Ground Cherry Jam
64. Honeyed Peach Preserves
65. Hot Pepper & Tomato Jam
66. Instant Raspberry Cordial Jam
67. Island Jam
68. Kiwi Daiquiri Jam
69. Lebanon County Rhubarb Jam
70. Low-Sugar Refrigerator Strawberry Jam
71. Mango Jam
72. Microwave Cherry Preserves
73. Microwave Jam
74. Microwave Strawberry Jam
75. Mock Raspberry Jam
76. Mock Strawberry Or Raspberry Jam
77. Mrs. Johnson’s Peach Preserves
78. Muscadine Habanero Jam
79. Nectarine And Raspberry Preserves
80. No Cook Blueberry Strawberry Jam
81. No Cook Peachy Orange Jam
82. No Cook Strawberry Kiwi Jam
83. No-Cook Apple Raspberry Jam
84. No-Cook Georgia Peachberry Jam
85. No-Cook Light Bananaberry Jam
86. No-Cook Peach Jam
87. No-Cook Strawberry Freezer Jam
88. No-Cook Strawberry Jam
89. Oriental Rhubarb Jam
90. Peach Jam
91. Peach Preserves
92. Peach Rhubarb Jam
93. Pear & Ginger Jam
94. Pear-Apple Jam
95. Pineapple Apricot Jam
96. Pineapple-Apricot Jam
97. Pumpkin Jam
98. Pumpkin Preserves
99. Putting Up Your Preserves
100. Quick Spiced Peach Jam
101. Raspberry Jam
102. Red Raspberry Jam
103. Rhubarb And Fig Preserves
104. Rhubarb, Rose, & Strawberry Jam
105. Rhubarb-Strawberry-Jam
106. Ripe Grape Jam
107. Ripe Tomato Jam
108. Roasted Garlic Jam
109. Rose Hip Jam
110. Rose Petal Jam
111. Sambuca Romana Jam
112. Sherried Pear & Cranberry Jam
113. Smetanik – Berry Jam & Sour Cream Pie
114. Spiced Cherry Orange Jam
115. Strawberry & Apple Jam
116. Strawberry Gooseberry Jam
117. Strawberry Jam
118. Strawberry Liqueur Jam
119. Strawberry Preserves
120. Strawberry-Kiwi Jam
121. Sugar Free Strawberry Jam
122. Sweet Banana Jam
123. Sweet Onion Jam
124. The Georgia Peachberry No Cook Jam
125. Tomato Jam
126. Watermelon Preserves
127. Watermelon Rind Preserves
128. Zucchini Jam

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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 open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45%

Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.

Jams, Butter and Pastes: are whole fruit purees of increasing density.

Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.

High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no additional pectin. If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar.

Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with high pectin fruits or adding a commercial pectin.

To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice.

To sterilize jelly glasses: fill jars 3/4 full of water and place them in a shallow pan partly filled with water. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterilized simultaneously.

Tips: -Use enamel or stainless steel pots not aluminum or copper.
-On average, use 3/4 c sugar to 1 c fruit or juice depending on pectin content[see above].
-Very acid fruits can tolerate a whole c of sugar.
-Sterilize jars and seal tightly.

Other Details

– 2 Ebooks (PDF, DOC), 125 Pages
– 1 Salespage (HTML)
– Year Released/Circulated: 2008
– File Size: 457 KB