Jams and Preserves by Anneka Manning. Published by Thunder Bay Press.
<DIV>There’s nothing sweeter than fresh fruit in the summertime, whether it’s strawberries straight from the vine or raspberries from your local market. And there’s nothing like an autumn apple from an orchard bursting with crisp delights. If only you could enjoy these and other fruits every day of the year?and now with <I>Jams and Preserves</I>, you can!<BR><BR>With more than 100 recipes for jams, jellies, preserves, and chutneys, <I>Jams and Preserves</I> lets you eat your favorite fruits and vegetables whenever you crave them. From blueberry preserves to lime marmalade, banana jam to Thai sweet chili sauce, the condiments contained in this book are easy to make and easy to love. And with recipes for everything from cookies like Princess fingers with raspberry jam to pork vindaloo wit...
Put two small plates in the freezer for testing purposes (you may not need the second plate). Place the berries and lemon juice in a large pan. Stir over low heat for 10 minutes, or until the berries are soft.
Add the sugar and stir, without boiling, for 5 minutes, or until all the sugar has dissolved.
Bring the mixture to a boil and boil for 20 minutes. Stir often and make sure the jam doesn’t stick or burn on the base of the pan. Remove any scum during cooking with a skimmer or slotted spoon. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.
Remove from the heat, place a little jam on one of the cold plates, then place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger. Remove any scum.
Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and let cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.