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Jam, Jelly, and Marmalade
Jams, jellies, and marmalades are sweetened and thickened gels. They are traditionally made from fruits, but sometimes other bases such as mint of pepper will be used.
568 Questions
In the U.S. and Canada, the term jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin. In British English, these products are commonly referred to by the terms fruit spread or preserves, although jelly is also used in some instances, for example mint jelly. Jelly can be made from sweet, savory or hot ingredients. Jelly is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A cloth "jelly bag" is traditionally used as a filter. "Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.EXTRACTING JUICE - Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al (1959)
The word jelly is widely used in the UK and throughout the British Commonwealth. It refers to a jelly similar in appearance and properties to the one described above, but made with gelatin rather than pectin; it is flavoured with fruit juice, but often contains the fruit as well. The British version is sold in the USA under the trade name Jell-o.
The American jelly is much eaten in the UK; if made with clear fruit juice it is called jelly. If it contains actual fruit it is called jam, except
- made with pureed blackberries it is 'bramble cheese'
- made with oranges or other citrus fruits it is called marmalade
Super Quick Strawberry Jam
Ingredients
1kg Strawberries (hulled and rinsed)
1kg Chelsea Jam Setting Sugar
A Knob of Butter (10g)
- Crush strawberries coarsely with a potato masher or blender.
- Place strawberries and sugar in a large, heavy based 6 litre pot.
- Heat mixture over a low heat until sugar is dissolved. Do not allow to boil.
- Add a knob of butter then increase heat and bring to a full boil (a boil that cannot be stirred down).
- Boil for 4 minutes only. Remove from heat, skim off any foam, test for set and bottle in pre-sterilised jars
Super Simple Apple and Raspberry Jam
Ingredients
500g Raspberries (hulled and rinsed)
500g Apples, peeled and cored
1kg Chelsea Jam Setting Sugar
A Knob of Butter (10g)
- Cut the apple into small pieces and place in a food processor. Process lightly until a paste forms.
- Place the raspberries in the food processor and pulse to gently break up.
- Place the combined apple and raspberry mixture and Chelsea Jam Setting Sugar in a large, heavy based 6 litre pot.
- Heat the mixture over a low heat until the sugar is dissolved. Do not allow to boil.
- Add a knob of butter, increase the heat and bring to a full boil (a boil that cannot be stirred down).
- Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.
Makes approximately 4-5 medium sized jars.
Speedy Apricot Jam
Ingredients
1kg Apricots, rinsed and dried, with stones removed
1 kg Chelsea Jam Setting Sugar
A Knob of Butter (10g)
- Crush the apricots with a potato masher or blender.
- Place the crushed apricots in a 6 litre heavy-based saucepan.
- Add the Chelsea Jam Setting Sugar. Heat gently, stirring continuously until the sugar dissolves.
- Add a knob of butter. Still stirring, increase the heat and bring to a full boil (a boil that cannot be stirred down).
- Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately.
Makes approximately 4-5 medium sized jars.
Easy Orange Jam
Ingredients
2kg oranges
2 cups water
1kg Chelsea Jam Setting Sugar
A Knob of Butter (10g)
- Peel oranges with a potato peeler ensuring as little pith as possible is taken with the peel and slice the peel very finely into 2cm lengths.
- Squeeze oranges and reserve juice (without seeds).
- Roughly chop remains of the squeezed oranges and put into muslin bag. Place the muslin bag and peel in saucepan with 2 cups of water. Boil until peel is soft (approx 15 mins). Top up the water if the mixture begins to boil dry.
- Drain mixture through colander and reserve liquid and peel. Squeeze excess liquid from muslin bag and discard solids in bag.
- Place reserved orange juice, peel and one cup (250mL) of drained water from orange remains (from muslin bag) in large, heavy based 6 litre pot.
- Add sugar over low heat, stir until dissolved. Do not allow to boil at this stage.
- Add knob of butter, increase heat and bring to full boil (a boil that cannot be stirred down).
- To test for a set: Remove the pot from the heat, put a small amount of jam on a chilled plate or saucer and allow to cool. Gently drag a finger from the outside of sample towards the centre, if the surface wrinkles, the setting point has been reached. If this does not happen, return to boil and retest at 2 minute intervals.
- Remove from heat and skim off any foam. Then stir to distribute peel and bottle in pre-sterilised jars immediately.
What do you do if you jam your finger?
I used to play basketball and have jammed each of my fingers several times. Usually my coach would pull the finger out if it had not repaired itself. Then I would tape the finger (individually for my thumb) and then apply ice. My mom looked it up online and I still have the link which provides a more "medical" approach to it though... http://www.sportsinjurybulletin.com/archive/finger-injuries.html
Jelly doesn't actually dissolve it only melts so if you put it in warm water it would seem like it dissolving but it's really melting!Is what some simpleton said. But what realy happens is... The particles dissolve into the wather. And it cant dissolve in cold water
Why should jam contain a mixture of sucrose and invert sugar?
I just made strawberry jam last night. And it is phenomenal.
Now to answer your question: it doesn't have to. Invert sugar is fructose (found naturally in fruit) mixes with heat and sucrose to produce the same chemical reaction for invert sugar or sugar syrup.
I find that the quality of the ingredients really is what gives you a good product.
Pick your own fruit if you can. Use fresh not frozen. Use a basic table sugar. And you need pectin. Some say it is an exact science, but then again, I never follow anything exactly.
For a good flavor and not overly sweet but delicious taste, I use equal parts of fruit mash and sugar. 1:1 cup ratio and for every cup, add a tablespoon of pectin (if you are using Ball canning pectin) This is a reduced sugar recipe compared to the directions. But just give it a try. Make sure you cook it long enough to where it congeals quickly when taken away from heat. And get rid of the foam.
Read more posts and do a little more research if you still feel unsure. Or post with other questions.
What is marmalade made out of?
I Think,I Just THINK it comes from the slovakian language and means butter bread
I Think,I Just THINK it comes from the slovakian language and means butter bread
Jelly in semen is completely normal! Dont worry about it and have fun! If it worries you that much, try having orgasms more frequently, and it should go away/reduce.
It can mean two things: a substance of mashed fruit or berrys often spread on toast or somthing like jammed which can mean somthing like tight,cramped or crowded.
first of all im Alfred lumagod 3rd yr. helium justice cecilia muñoz palma high
school
ingredients.
1/8 k bitter gourd
1/4 k sugar wash
ice and salt for washing the bitter gourd
first wash the bitter gourd, slice the bitter gourd into crosswise, remove the seeds and the white parts of thew ampalaya in the inside. mix the water with 2 tablespoon of salt then pour the sliced into the bowl with the salt-water solution and crush the ice, pour it on the bowl squeeze it then get separate it into other plate. continue the instruction until the bitterness was gone. taste so you may be sure that the bitterness was gone. if not boil it in the water with 2 tablespoon salt then taste it again then slice it into tiny piece then wash it with another ice-salt-water solution then drain its okay if the bitter gourd is salty. get the pan then pour the 1/4 sugar into the pan mix it very quick don't let the sugar burn ,then pour the bitter gourd, mix it very well ,pour some water so that the sugar will not be crystallized ,mix it until the color of the sugar is like a caramelized sugar. pour it on a plate , let it cool , the npour it on a container and that's it you have a bitter gourd jam.
What can substitute for red currant jelly in a cranberry relish receipe?
I have a special recipe that I use for crock pot weenies and meatballs that call for Red Current jelly, it is hard to find in the grocery stores in this area so I have
substituted apple jelly in this recipe and it worked out great plus it is much cheaper than Red Current jelly. I guess it all depends in the recipe or what you are making but it works great for mine.
Answer
Grape works well, too.
I would say that jam should be considered in a state similar to a fluid at super critical conditions -where the critical fluid is showing both gas and liquid properties. What I'm saying is that it is neither a solid or liquid but shows both properties - in a sense jam doesn't know what it wants to be! The simple response would be yes it is a, very very very viscous, liquid. Thanks, Jamie. I would say that jam should be considered in a state similar to a fluid at super critical conditions -where the critical fluid is showing both gas and liquid properties. What I'm saying is that it is neither a solid or liquid but shows both properties - in a sense jam doesn't know what it wants to be! The simple response would be yes it is a, very very very viscous, liquid. Thanks, Jamie.
How much potassium is in a jelly bean?
The potassium content in a jelly bean varies by brand and flavor, but on average, a single jelly bean contains about 5 to 10 milligrams of potassium. This amount is relatively low compared to the daily recommended intake of potassium, which is around 2,500 to 3,000 milligrams for adults. Therefore, while jelly beans can contribute small amounts of potassium, they are not a significant source.
It depends on what type of jelly you mean. If you mean a gelatin dessert (like Jello), we call it gelatin. If you mean the sweet fruit spread you use on toast, we call it jelly.
Why do you need glass jars for jam?
So that there are no organisms in the jars to feed off the jam and make it spoil when we put the jam in.
Process how to make a calamansi jam?
To make calamansi jam, start by washing and slicing about 1 cup of fresh calamansi, removing seeds. In a saucepan, combine the calamansi with an equal amount of sugar and a splash of water, then bring to a boil. Reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally, until it thickens to a jam-like consistency. Once cooled, transfer the jam to sterilized jars for storage.
It is actually quite simple just make your normal jelly as per usual except take a certain amount of liquid out (depending on how many people your serving) and then pour some type of soft drink/soda in it such as coco cola, lemonade, fanta, sprite, flavoured mineral water e.t.c its totally up to you on how crazy you want it to taste! But if you want jelly that still tastes like jelly with a slight fizz to it you can also use plain soda water (wich has no taste to it) and then simply putting it in the fridge until it's set.
What is the name of the round candy covered in chocolate filled with fruit preserves or cream?
Cordials .
Jelly is good served on bread, toast or crackers. It is also popular mixed with peanut butter, butter, or syrup.
If you are not US based Jelly refers to (jello and/or jam). Therefore it might be accompanied by fruit, custard, tifle sponges.
What are the ingredients in lemon marmalade?
To list the ingredients would be pointless. You need to know the quantities, the order in which to add them, and how long to process the finished product. Suggest you invest a few canning books (Ball Complete Book of Home Preserving is a good one) and use only tested canning recipes. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation and includes many tested recipes.
How many calories in 2 slices of toast with butter and marmalade?
2 slices of toast contain roughly 130-150 calories, and 2 tablespoons of peanut butter (assuming you used a tablespoon of it on each slice) is about 190-200. Altogether, that would be roughly between 320-350 calories.
