Preserves and jams are a good way to enjoy summers harvest all year long. This watermelon jam recipe is the perfect way to have a taste of watermelon throughout the year, and a lovely jam to enjoy with scones or sandwiches for snacks and lunch ideas. For this jam recipe, you will need watermelon, white sugar, lemon juice and pectin. For this watermelon jam recipe, you will need a reactive pot which is anything but aluminum. It's always a good idea to get a pot that is bigger than you think, as you'll want to have enough space for things to foam up without them overflowing. Bring the ingredients to a boil and let it boil vigorously until the temperature of the mixture reaches 220 degrees. Be sure to stir the mixture frequently as you don't want it to burn on the bottom. Add the powdered pectin for the jam recipe and boil for another five minutes. For the full step by step jam recipe, you'll want to take a look at the Blondie's Cakes and Things site.
Preserves and jams are a wonderful way to preserve your favorite fruits and vegetables. In Eastern Europe, in the days before refrigeration, preserves and jams were the way of reducing sweetened fruit pulp and then canning it as a means of preserving the taste of summer all year-round. The flavor of preserves and jams was so great, what was once a necessity later became an important part of culinary tradition. The difference between fruit preserves and jams is consistency. The following are just some of the different preserves and jams that you can try. Fruit Butter. Fruit butter is a preserve that is made by cooking whole or halved unpeeled and, sometimes, unpitted fruit until it is tender and then forcing the fruit through a sieve or food mill. Sugar, and sometimes different spices and lemon juice, are added, and the fruit pulp is reduced by cooking until thick. In fruit butter, there is no gelling agent, such as pectin, used. The term fruit butter comes from its spreadability.
Fruit Conserve. Fruit conserves are a preserve and jam-like mixture of fruit, which often includes raisins or other dried fruit and sometimes includes whole or chopped nuts, liquor and spices. The fruit conserves are cooked until they become thick and chunky but are still generally thinner than jam. Fruit conserves typically spread onto toasts, crumpets, biscuits, and other breakfast bread or rolls. But fruit conserves also will work as a side with game meat or pork, or to fill pastry recipes. Fruit Curd. Fruit curd is a preserve and jam that is a creamy spread made with sugar, butter and eggs and, usually, citrus juice and citrus zest. Lemon curd is the classic preserve and jam variety, but you will also find blood orange, lime, strawberry and cranberry curds that can be found. Citrus curd is a preserve and jam that is refreshingly tart, as opposed to the more sugary jams and preserves. Fruit curds can also be used to fill tart shells and also as a garnish. Fruit Jams. Fruit jams are preserves and jams that are made by cooking fruit purees with some sugar and pectin until thickened. They are unstrained. Berries and other smaller fruits are most often used, but larger fruits also work. A good jam is characterized by having an even consistency without chunks of fruit, bright color and a semi-jelled texture that has no free liquid.
You will find this watermelon jam recipe at the Blondie's Cakes & Things site. On the site, you will find this jam recipe, preserves and jams, dessert recipes, and so much more. **
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