WAS $2.97
NOW $0.99
 

Purchase Here

A must have E-book for canners and home gardeners. 108 recipes for homemade jams and jellies right from your garden. Strawberry, Eggplant, Rhubarb, Apple, Apricot, Banana, Berry, Carrot, Cantaloupe, Cherry, Fig, Grape, Hot pepper, No-Cook, Peach, Pear, Pumpkin, Garlic, Tomato and Zucchini are just some of the jam and jelly ideas in this collection. Makes a great gift for the canning gardener.

Jam Making Tips

1. When making jam, slightly under-ripe fruit is better than slightly over-ripe. When you are preparing the fruit, take care to remove damaged or bruised pieces.

2. You will find it easier to clean your jam pan if you rub the inside with butter prior to using.

3. Granulated sugar is best for jam making. Caster sugar or brown sugar produce a lot of froth and are not recommended.

4. You can cut down the amount of froth when you are boiling your jams by adding a knob of butter.

5. Sugar will dissolve more quickly if you first warm it in a heat-proof bowl in a low oven while you are cooking the fruit.

6. Pectin is a natural chemical that helps the jam set. Cook the fruit thoroughly so that all the pectin is extracted from the fruit before adding your sugar.

7. After adding the sugar, allow it time to dissolve completely before the jam starts to boil. Do not over stir jam.

8. When stirring, make a large "figure eight" to prevent sticking.

9. Jam will become dark colored and sugary if you over boil it.

10. To test if jam is at setting point - drop a teaspoonful onto an ice-cold plate and it should wrinkle when touched after a minute.

11. If jam will not set, re-boil it with 2 tbsp fresh lemon juice or the recommended amount of pectin to each 4 pounds of fruit.

12. A delicious flavor can be added when making marmalade. Simply add one pint pineapple juice instead of water for a delicious flavor.

13. If homemade jam becomes sugary, stand the jar in a saucepan of cold water and heat slowly. This will dissolve the sugar.