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    67 Jam Recipes
    67 Jam Recipes
    67 Jam Recipes
    Ebook98 pages27 minutes

    67 Jam Recipes

    By Pierre-Emmanuel Malissin

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    About this ebook

    All fruits throughout the year, 67 easy recipes for jam, classic and original.

    LanguageEnglish
    PublisherPierre-Emmanuel Malissin
    Release dateSep 17, 2010
    ISBN9781452347905
    67 Jam Recipes
    Author

    Pierre-Emmanuel Malissin

    Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.

    Read more from Pierre Emmanuel Malissin

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      Book preview

      67 Jam Recipes - Pierre-Emmanuel Malissin

      Sterilization Methods

      It is important to sterilize the jars, lids and utensils used for the filling of cooked jam so as to prevent mold.

      Sterilize the jars and lids by using one of the following two methods:

      Sterilize all jars, lids and filling instruments in the oven at 302º F for 10 minutes. Leave them afterwards in the oven turned off until you will need to use them, so as to keep them very hot.

      Or

      Sterilize all jars, lids and filling instruments in hot boiling water for 15 minutes and keep them warm afterwards.

      Use glass-soaked jars and lids that can screw.

      Pour the hot jam in jars, do not burn yourself.

      Once the jar is filled and that the lid is well placed, to do this you must screw the lid as tight as possible.

      Turn the jar upside down to ‘remove air’ from it and allow to cool down for 24 hours.

      Preserving the Jars

      Before storing the jars, wipe the cooled down jam jars or jelly jars with a damp cloth. Label the jars by specifying the date and the content. The jams and the jellies must be used during the year following their preparation. Store opened jars filled with cooked jam and jelly in the fridge.

      Apricot Jam

      Ingredients for 4 persons:

      1 kilogram of fruits (2.205 lb, 35 oz)

      900 grams sugar (32 oz)

      Preparation: 10 min

      Cooking Time: 25 min

      Difficulty Level: Easy

      Cost: Economical

      Preparation:

      Choose very ripe fruits.

      Wash them, Remove their seeds

      Incorporate the fruits and sugar together and leave to simmer until a good consistency is obtained and until the sugar has melted without forgetting to mix regularly on low heat.

      To fill the jars, it must be done when the mixture is still hot

      Let it stand for 1 day minimum so that it becomes thick.

      Apricot Cinnamon Jam

      Ingredients for 4 persons:

      1 kilogram of stoned apricot (2.205 lb, 35 oz)

      1 kilogram sugar (2.205 lb, 35 oz)

      2 handful of almonds

      1 teaspoon cinnamon

      Preparation: 30 min+1 night’s rest

      Cooking Time: 30 min

      Difficulty Level: Easy

      Cost: Economical

      Preparation:

      Weigh equally the stoned apricots and powdered sugar

      In a clay dish, mix the apricots and sugar and let this mixture stand for 24 hours. Set aside a few apricot seeds.

      The next day, place on medium heat the mixture that now should have syrup in it.

      Add a few drops of lemon juice.

      Skim the foam regularly and let it boil for about 25 minutes

      Meanwhile, break the seeds while making sure not to crush the almonds

      Blanch the almonds, peel them and cut them in halves.

      25 minutes later add the almonds and the powdered cinnamon. Let this boil for another 5 minutes and pour in jars.

      The jam is ready when we run a drop on a cold plate and the drop

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