Jelly Honey: July 2012

Sunday 29 July 2012

Jam Jellies

Jam Jellies Biography

Jams and jellies are spreads typically made from fruit, sugar, and pectin. Jelly is made with the juice of the fruit; jam uses the meat of the fruit as well. Some vegetable jellies are also produced.

It is difficult to pinpoint when people first made a fruit spread. Ancient civilizations were known to set a variety of foods in the sun to dry in order to preserve them for later use. One of the first recorded mentions of jam making dates to the Crusades whose soldiers brought the process back from their journeys in the Middle East.
Preserving foods was a home-based operation until the nineteenth century. Even today, millions of people make fruit preserves in their own kitchens. Whether in the home kitchen or in a modern food processing plants, the procedure is essentially the same. Fruits are chopped and cooked with sugar and pectin until a gel is formed. The jam or jelly is then packed into sterilized jars.
Spoilage prevention is a major concern for both the home and the commercial jam producer. An important innovation in food preservation occurred in 1810. Nicolas Appert, a French confectioner, determined that by filling jars to the brim with food so that all air is expressed out and then placing the jars in boiling water would prevent spoilage.
In the early 1800s in the United States, the country was experiencing a surge westward. Of the many legendary characters to emerge during this period was John Chapman, better known as Johnny Appleseed. A nursery-man from western Pennsylvania, Chapman walked through the Midwest planting apple orchards. His purpose was to provide crops for the coming pioneers.
One of those pioneers was Jerome Smucker of Ohio who used Chapman's apples to open a cider mill in 1897. Within a few years, he was also making apple butter. Smucker blended the apple butter in a copper kettle over a wood stove. He and his wife ladled the apple butter into stoneware crocks. She then sold it to other housewives near their home in Wayne County, Ohio.
Fifty years earlier in Concord, Massachusetts, Ephraim Wales Bull finally achieved his goal of cultivating the perfect grape. His rich-tasting Concord grape became enormously popular. In 1869, Dr. Thomas Branwell Welch used the Concord grape to launch his grape juice company. When, in 1918, Welch's company made its first jam product, Grapelade, the United States Army bought the entire inventory. The company's trademark Concord grape jelly debuted in 1923.
After World War II, food scientists developed the process of aseptic canning: heating the food and the jar or can separately. For sensitive foods such as fruits, this allowed for high-temperature flash cooking that preserved taste and nutritional value.
When sugar prices soared in the early 1970s, high fructose corn syrup (HFCS) became a popular substitute. Several major food processing companies, including Archer Daniels Midland, Amstar CPC International, Cargill, H.J. Heinz, and Anheuser Busch opened HCFS plants.

Jam Jellies

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Jams And Jelly Recipes

Jams And Jelly Recipes Biography

Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.

8 ounces fresh rose petals, white base trimmed off.2 cups white sugar, divided.juice of 2 lemons.3 cups water.1 (1.75 ounce) package powdered fruit pectin.in another process..
The process itself is simple:
Wash and stem the fruit (and peel it, if applicable).
Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like.
Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally.
In the meantime, mix together the pectin and water in a small saucepan until the powder is dissolved; bring it to a boil over high heat, and let it boil for a full minute.
Pour it into the fruit and stir for a couple of minutes.
Pour the jam into your containers, leaving a half-inch of "headspace" at the top.
Cover the containers and let them sit at room temperature for 24 hours.
The jam should thicken significantly overnight, but the jelling process can take up to two weeks to complete. If it's too thick, stirring it will soften it up. If it's still too runny after two weeks, pour it into a saucepan and bring it to a boil. It will get thicker as it cools, and you can re-bottle as before.As the name implies, freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year. You can also keep freezer jam in the refrigerator for up to three weeks. Once you open a container of jam, you should use it within three weeks as well. Just remember never to keep freezer jam at room temperature, or it will spoil.

Jams And Jelly Recipes

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Friday 27 July 2012

Difference Jam Jelly Preserves

Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.
In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
In preserves, the fruit comes in the form of chunks in a syrup or a jam.
pectin is an indigestible carbohydrate (fiber). It is found in the cell walls of most fruit. When heated with sugar in water, it gels, giving jam, jelly and preserves their thickness.
Jell-O is entirely different. It is made from gelatin, which is a protein made from animal skins and bones.

Specifically, the fruit in jelly comes in the form of fruit juice. Jam, on the other hand, uses fruit pulp or crushed fruit, which explains why it's "less stiff" than jelly. Finally, in fancy-pants preserves, the fruit comes in syrup-laden chunks.
And here's more on the sticky subject from the straight dope They go the extra mile to explain marmalade, a foodstuff you mysteriously, even suspiciously, omitted from your query.Jelly is made from fruit juice and so has no fruit bits. Jam is made by boiling fruit and does have fruit bits. Preserves are basically the same as jam... Marmalade typically is a citrus-based.preserve, sometimes containing the rind, but other fruits can be used.

Difference Jam Jelly Preserves

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Sugar Free Jams And Jellies

Since granulated sugar is a necessary component of making preserves, it's hard to get really good jam using sugar substitutes. But to make this a good diabetic recipe, we've tested and tested to find the best sugar substitute for you.
The best that we've tried come from the test kitchen of Sweet 'N Low.

2 cups fresh raspberries
1/2 cup chopped fresh pitted dates
1/4 cup coconut water
2 Tbsp china seeds
Place the coconut water in the bottom of your high speed blender (I use a Vita mix) and then throw in the dates.
Blend on high until the dates have broken up - about 10 seconds.
Place the china seeds and 1 cup of the raspberries into the blender and pulse on LOW just a few times to JUST break up the raspberries.
If you blend on high you will get the consistency of a pudding and not the beautiful seedy, chunky look of jam.
Now add in the second cup of raspberries and pulse just a couple of times to break them up.
Place this mixture in a glass container and cover in the fridge for about 30 minutes.
This will allow the china seeds to thicken the jam and will give the flavors time to infuse.
Serve with your favorite crackers, bread, fruits, pancakes and crepes. YUMMO!
Make 2 cups
*This will keep in the fridge for about 3-4 days.

Sugar Free Jams And Jellies

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Lemon Jam

Lemon Jam History

Jam tarts are one of the first things my mum ever taught me to bake probably because a jam tart recipe is just so easy just a little pasty and jam or, for lemon tarts, using lemon curd.
It seems jam tarts have been around forever but any historical reference to jam tarts appears at the same time sugar was available for jam making (honey, though sweet is no good for making jam) and as sugar in any form was costly, the humble jam tart had a quite a status symbol. The tarts no longer carry such celebrity, and has been out of fashion for quite some time but in these straitened are making a come back.

In a little tome that is a cross between a volume of local history and a cookery book — The Blue Mountains Olde and New Ways Cookbook by Juliette Palmer Frederick (Katoomba 1992) — there is a recipe for a simple lemon marmalade that follows.
Take four lemons and cover with water (under 600 ml) in a saucepan.
Boil till the lemons are tender and switch off heat..Remove, halve and de-pip the lemons, then dice or slice them finely.Return chopped fruit and juice to liquid in saucepan..Add 500 gm sugar and boil fast for, say 15 mins, i.e. till setting stage is reached.Place in sterilised jars and seal.

Lemon Jam

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