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Jams, Jellies and More Book
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Jams, Jellies and More Book

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Combining centuries-old lore with state-of-the-art methods, this booklet will teach you everything you need to know to transform fresh fruit into tempting preserves. Here you'll find wonderful, flavorful recipes - even some that are low in sugar.
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JAMS, JELLIES AND MORE BOOK DESCRIPTION
Index

Jams, Jellies and More: The Basics
Ingredients
Equipment
The Process of Making Fruit Spreads
Cooking the Fruit and Juice
Preparing Jars and Lids
Filling and Sealing Containers
Boiling-Water-Bath Method
Checking the Seals
Labeling, Storing, and Evaluating
Jam Recipes
Marmalade Recipes
Jelly Recipes
Butter Recipes
Low-Sugar Recipes
Resources

Excerpt from pg. 28 - Low Sugar Recipes

Baked Low-Sugar Strawberry Jam
Raspberries and blackberries can also be made into jam using this method.

8 cups strawberries, washed, drained, patted dry, and halved
1 cup sugar
3 tablespoons lemon juice

1. Preheat the oven to 375°F.

2. Combine all the ingredients in a 2-quart casserole dish and bake, uncovered for 15 minutes. Reduce the heat to 325°F. Bake for another 1- 1 1/2 hours, stirring often.

3. To test for setting, let a spoonful of the jam cool then test using one of the methods described on pages 7-8. If the jam is too runny, return it to the oven and bake again at 325°F for up to 45 minutes longer, then test again for thickening.

4. Pack the finished jam in clean half-pint freezer cartons (follow directions for cleaning canning jars on pages 8-9). Refrigerate for up to 2 weeks or freeze for up to 6 months.

Yield: 3 half pints

"Copyright permission by Storey Communications"


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