Download Ebook Jams & Jellies in Less Than 30 Minutes, by Pamela Bennett
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Jams & Jellies in Less Than 30 Minutes, by Pamela Bennett
Download Ebook Jams & Jellies in Less Than 30 Minutes, by Pamela Bennett
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Review
This might be embarrassing to admit, but until recently, I didn’t know the difference between a jam and a jelly. That is, until I spoke with Pamela Bennett, author of Jams & Jellies in Less Than 30 Minutes. She quickly explained that a jam consists of one or more fruits, and the “final product allows you to see the blueberries, apricots, or other fruits shining through the jar!†A jelly, however, is typically clear without chunks of fruit. Seems pretty obvious now, no? Bennett is a woman who knows her jams and jellies and, like the title of her book indicates, can make them quickly. In fact, she makes it seem easy, effortless, and fun ― which is why she wrote the book. As she says, “I realized that jam making isn’t the difficult, laborious process that most people imagine. My mama made the most incredible jams, and I revitalized the process by eliminating old-fashioned steps that our great-grandmothers followed.†She’s highlighted the basics below and shared a few recipes from her book so you can get started today. What to begin with? Try her No-Cook Strawberry Jam. Good luck and let us know how your jams turn out! Basic Components of a Jam/Jelly Jam making needs only four components: fruit(s), sugar, an acid (such as lemon juice/lime juice or vinegar), and pectin. Using my process, the fruit(s) are brighter and more vibrant in color and tastier because no ‘unpronounceable additives’ are used! The balance of the acid (lemon/lime juice) and the sugar helps in the actual gelling process. And pectin is a purely natural ingredient ― made from apples! It’s the ‘miracle’ product that binds everything together and makes the jam or jelly actually ‘gel.’ [Editor’s Note: Pectin comes as a liquid (made from apples) or dry (from citrus fruits or apples). It can be found in most grocery stores, just make sure to check the expiration date as they expire.] The Importance of Sugar Sugar not only makes the jams and jellies yummy, it is a critical ingredient in creating the gelling process. To edit some of the sugar while you’re making a jam doesn’t just affect the taste, this alteration can cause bacteria to grow and also cause spoilage. So, be safe, and don’t alter the sugar required in the recipe! Ripeness of the Fruit In general, over-ripe fruits should be avoided. A strawberry that’s “just a little bit bruised†isn’t going to taste or look better just because you decide to use it in your jam. You’re not covering up a flaw; over-ripe fruit should be discarded. Since my book doesn’t call for any artificial ingredients, your fruits are the star of the show! The flavors from these recipes are richer and they’re the true essence of the fruit, so put only the best in your product. Many of my recipes use frozen fruits so you can make a blueberry jam in snowy February, but we won’t compromise on flavor. The cantaloupe jam, for instance, requires ‘just ripe.’ Once you’ve made your own “little masterpieces in a jar,†you won’t purchase store jam again because you can see and taste the difference. Easy Ways to Sterilize Jars Either wash the jars in the dishwasher, hot-cycle (wash, rinse, and dry) or wash by hand in hot, sudsy water. Use fresh, clean kitchen towels to dry. Avoid over-handling the jars ― you can use kitchen tongs, but it isn’t necessary. Jars or plastic containers need to be squeaky clean to prevent bacteria from growing. Lids are necessary; prepare them the same way. Take Note of the Weather Weather does play a role in the outcome of your jam making. A clear day produces a clear jam and especially, jelly. The vibrancy of the colors, the clarity of the fruits, the pectin itself all are affected by the humidity and sunshine on the day you make jam. Sunny days = sunny products! Avoid Common Mistakes 1. Follow the recipe: There’s a reason for the amount of sugar or the skimming of the fruit while preparing. Read the instructions so you’re familiar, prepare your jars, assemble all the ingredients and kitchen tools. 2. Take into account that the humidity and climate of your region might require a few minutes more of cook time and a few more minutes of the jam ‘setting up’ while it waits on the counter top before refrigeration. Don’t Forget… Remember, these yummy recipes will not be rock-solid like a jar of jam that’s been on the store shelf for over a year ― yours are luscious and are good for breakfast, dinner parties, marinades, or grilling. You’re the one creating a fabulous jam; don’t be intimidated to try these recipes! My instructions and ingredients are simple. Some recipes only require 3 ingredients ― how easy is that?! The best secret is that you’re preparing something delicious and beautiful for your family/friends, dinner party, or celebration, and they’ll think your culinary skills have reached new levels. We won’t have to tell them it was actually rewarding and E-A-S-Y! You deserve the compliments! (Yasmin Fahr the dailymeal.com 2011-08-22)
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From the Inside Flap
Jams & Jellies in less than minutes For the cook who loves to serve something deliciously homemade but has little time to spare, Jams and Jellies in 30 Minutes or Less is the answer-for parties, for holiday meals, and for every day. Whether you're new to the kitchen or a veteran cook, you will take genuine delight in creating small-batch refrigerator jams that are not only mouthwatering but beautiful as well. In less than half an hour and in very few steps, you can mix up a batch of fruity spreads to savor or to share. Here are methods and recipes for 50 delectable sweet treats. These recipes offer creative possibilities as limitless as your imagination. They are as delicious in the morning on bagels or croissants as they are served during an elegant brunch or bridal shower. And many of these fruity concoctions can complement the perfect roast or grilled meat, turn a marinade or sauce from plain to extraordinary, or make an amazing topping for a dish of ice cream. Pamela Bennett grew up in Durham, North Carolina, where she was exposed to an environment rich in the southern culinary tradition. She graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She currently lives in Provo, Utah.
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Product details
Hardcover: 128 pages
Publisher: Gibbs Smith (March 1, 2011)
Language: English
ISBN-10: 1423618718
ISBN-13: 978-1423618713
Product Dimensions:
8.8 x 0.8 x 8.8 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
12 customer reviews
Amazon Best Sellers Rank:
#1,486,298 in Books (See Top 100 in Books)
I just made the Inferno Jelly this last Sunday. The receipe was very east to do and fun! The author states in her book not to make jam or jelly on cold clouldy days because it affects the apperance of the product. It was sunny and cloudy and the Inferno jelly looked like a light pink color in stead of deep red. You could see the chopped peppers in it. Maybe it's true than you should wait to make jam and jelly on only sunny days but when it's winter the weather changes so fast, and I wasn't going to wait for the "perfect day" so I want ahead. The jelly wasn't as "Hot" as I expected since the receipe only called for 1 habanero 2 fresh chipotie a 2 Serrano.. Still taste great! I like the fact on Amazon.com that you can see the receipes in this book and it was no very expensive and easy to do. I highly recommend this book!
Thank you for "Jams & Jellies in 30 Minutes or Less." I finally can do something that I would never have tried before! I have never been a Domestic Goddess, unlike my three sisters who can do anything. Well now I can show them up with no effort at all. These are wonderful recipes. They are not only delicious, but also beautiful in the jar or on the plate. I've purchased several copies as gifts for friends. Should I share my secret with my sisters or just let them think I'm a genius...ummmmm! Whether a chef or someone like me, you will love this book. Why do it the hard why. Make your Jams and Jellies in 30 minutes and start enjoying the taste now!
for someone who has never made jams or jellies. After looking thru the recipes, I am happy with the variety, and feel I can also come up with my own by using the recipes here as a method. Love the ideas here, for jams and jellies made with wine or even champagne. Great book: very happy!
Easy recipes!
I love this book, and my friends also !I like to cook different taste of jams and jellies, unusual tastes too.And the pictures are beautifully made, thanks !
What a disappintment to see that every one of the recipes in Bennett's book requires freezing or refrigeration. What's the point of using seasonally-fresh fruits if, as many recipes indicate, the jams in which they are used should be refrigerated and eaten within a week? I don't have the freezer space for jars of preserves and was looking forward to making jams with fresh fruit that my family could enjoy in the winter, but this cookbook is absolutely NO help with making those more traditional jams and preserves. Wish I'd saved the money rather than buying a book that is absolutely no use to me.
I just purchased this little book and am very excited about trying the recipes. What attracted me to it was the very obviously stated fact that these recipes are NOT the tried and true canning-preserving method jams and jellies most of us know...and many of us shy away from making. I love going to the farmers markets with my friends and they do the tried and true canning, etc. I feel left out because I do not. And, since my household is just my husband and myself, I do not need huge batches of product lingering in the jelly closet. I am excited about the variety the author offers, and I think that a storage life of 3-4 weeks in refrig is quite adequate...I like fresh...not stored-forever-is-this-still-good? Hopefully my attempts will be stellar and I can wow my friends as have some of the other reviewers. I just glanced at this book while waiting at checkout, before purchasing, and the author was QUITE clear about storage life, prep, and method...those are all the things that prompted me to buy this book!
It's not initially clear that these are refrigerator/freezer jams. That said, book is well organized by type of jam or jelly - berry, fruit, savory, etc. and the recipe selection is nicely varied. If you'd like to make a pint or two of a tasty spread for brunch or dinner, this is a good choice. Most recipes keep for three - four weeks in the refrigerator.
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