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Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam. Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top.
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Strawberry jam created from gelling sugar. Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium ...
Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before. To obtain well-set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe. [citation needed]
The J.M. Smucker Company quietly discontinued the products in its Knott’s Berry Farm brand, including jam, preserves, salad dressings, syrups and more.
Plums and other soft fruit were grown for jam and canned fruit and formed the bulk of the farmland, but pedigree cows and pigs were raised and corn grown to make manure, with silage and hay for winter animal feed. Poultry were kept in the orchards to manure the land, fed on their own wheat, with eggs used to make lemon curd in the factory.
In Bosnia and Herzegovina, the berries are sold fresh and frozen or made into juices, jams and teas. [28] Aronia is also used as a flavoring or colorant for beverages or yogurts. [ 27 ] Juice from the ripe berries is astringent , semi-sweet (moderate sugar content), sour (low pH ), and contains a low level of vitamin C . [ 29 ]
In the UK, a blackcurrant squash may be mixed with beer or alcoholic cider to make drinks including "cider and black", [45] "lager and black", or "snakebite and black". [ 46 ] In Russia, blackcurrant leaves may be used for flavoring tea or preserves , such as salted cucumbers, and berries for home winemaking.