124 Lip-Smacking Good Jam Recipes

124 Lip-Smacking Good Jam Recipes

Make great tasting and inexpensive jams, easily, at home without the preservatives and chemicals you will find in the store-bought brands. 124 Lip-Smacking Good Jam Recipes is full of easy to make recipes for preserves as well as a section covering the basics of jam making. Enjoy these delicious jams on toast, in sandwiches or to top off your favorite ice cream. Just take a look at some of the lip-smacking good recipes you will find inside:

• Ambrosial Jam

• Apple Maple Jam

• Apple Preserves

• Apricot Jam

• Apricot-Raspberry Jam

• Banana Jam

• Berry Christmas Jam

• Blackberry Preserves

• Blaeberry Jam

• Blueberry Jam

• Blueberry Or Huckleberry Jam

• Blueberry-Cherry Jam

• Blueberry-Lemon Jam

• Blueberry-Rhubarb Jam

• Cherry & Raspberry Jam

• Cherry And Raspberry Jam

• Cherry Freezer Jam

• Concord Grape Jam

• Cranberry-Raspberry Preserves

• Dutch Apple Pie Jam

• Framboise Raspberry Jam

• Freezer Strawberry Jam

• Ginger Peach Jam

• Gooseberry Jam

• Honeyed Peach Preserves

• Hot Pepper & Tomato Jam

• Instant Raspberry Cordial Jam - Glorious Liqu

• Island Jam

• Kiwi Daiquiri Jam

• Rhubarb Jam

• Low-Sugar Refrigerator Strawberry Jam

• Mango Jam

• Microwave Cherry Preserves

• Microwave Jam

• Microwave Strawberry Jam

• Mrs. Johnson's Peach Preserves

• No Cook Blueberry Strawberry Jam

• No Cook Peachy Orange Jam

• No Cook Strawberry Kiwi Jam

• No-Cook Apple Raspberry Jam

• No-Cook Georgia Peachberry Jam

• No-Cook Light Bananaberry Jam

• No-Cook Peach Jam

• -No-Cook Strawberry Freezer Jam

• Pineapple Apricot Jam

• Pumpkin Jam

• Red Raspberry Jam

• Rhubarb-Strawberry-Jam

• Ripe Grape Jam

• Sweet Banana Jam

Table of Contents Page: Recipe 4. About Jams Jellies & Preserves 6. Ambrosial Jam 7. Apple Maple Jam 8. Apple Preserves 9. Apricot Jam 10. Apricot Lite Jam 11. Apricot Preserves 12. Apricot, Orange & Almond Jam 13. Apricot-Date Jam 14. Apricot-Raisin Jam 15. Apricot-Raspberry Jam 16. Apricot~ Orange & Almond Jam 17. Banana Jam 18. Berry Christmas Jam 19. Blackberry Jam 20. Blackberry Preserves 21. Blaeberry Jam 22. Blueberry Jam 23. Blueberry Or Huckleberry Jam 24. Blueberry-Cherry Jam 25. Blueberry-Lemon Jam 26. Blueberry-Rhubarb Jam 27. Cantaloupe Jam 28. Carrot Jam 29. Cherry & Raspberry Jam 30. Cherry And Raspberry Jam 31. Cherry Freezer Jam 32. Cherry Jam 33. Cherry Pineapple Jam 34. Cherry Pineapple Jam 1 35. Cherry Preserves 36. Citron Preserves 37. Concord Grape Jam 38. Cooked Strawberry Jam 39. Cooked Strawberry Jam - Certo Liquid 40. Cranberry Preserves 41. Cranberry-Orange Jam 42. Cranberry-Raspberry Preserves 43. Dried Fig Jam 44. Dutch Apple Pie Jam 45. English Jam Tarts 46. Fig Jam 47. Fig Jam With Honey 48. Fig Preserves 49. Fig Preserves (Syko Glyko) 50. Fig-Strawberry Jam 51. Framboise Raspberry Jam 52. Freezer Strawberry Jam 53. Freezer Strawberry Jam 2 54. Fresh Strawberry Jam 55. Fruit-Sweetened Strawberry Jam 56. Garlic Jam 57. Ginger Peach Jam 58. Gooseberry Jam 59. Grandma Howard's Tomato Jam 60. Grape Jam 61. Greek Sour Cherry Preserves 62. Green Tomato Jam 63. Ground Cherry Jam 64. Honeyed Peach Preserves 65. Hot Pepper & Tomato Jam 66. Instant Raspberry Cordial Jam 67. Island Jam 68. Kiwi Daiquiri Jam 69. Lebanon County Rhubarb Jam 70. Low-Sugar Refrigerator Strawberry Jam 71. Mango Jam 72. Microwave Cherry Preserves 73. Microwave Jam 74. Microwave Strawberry Jam 75. Mock Raspberry Jam 76. Mock Strawberry Or Raspberry Jam 77. Mrs. Johnson's Peach Preserves 78. Muscadine Habanero Jam 79. Nectarine And Raspberry Preserves 80. No Cook Blueberry Strawberry Jam 81. No Cook Peachy Orange Jam 82. No Cook Strawberry Kiwi Jam 83. No-Cook Apple Raspberry Jam 84. No-Cook Georgia Peachberry Jam 85. No-Cook Light Bananaberry Jam 86. No-Cook Peach Jam 87. No-Cook Strawberry Freezer Jam 88. No-Cook Strawberry Jam 89. Oriental Rhubarb Jam 90. Peach Jam 91. Peach Preserves 92. Peach Rhubarb Jam 93. Pear & Ginger Jam 94. Pear-Apple Jam 95. Pineapple Apricot Jam 96. Pineapple-Apricot Jam 97. Pumpkin Jam 98. Pumpkin Preserves 99. Putting Up Your Preserves 100. Quick Spiced Peach Jam 101. Raspberry Jam 102. Red Raspberry Jam 103. Rhubarb And Fig Preserves 104. Rhubarb, Rose, & Strawberry Jam 105. Rhubarb-Strawberry-Jam 106. Ripe Grape Jam 107. Ripe Tomato Jam 108. Roasted Garlic Jam 109. Rose Hip Jam 110. Rose Petal Jam 111. Sambuca Romana Jam 112. Sherried Pear & Cranberry Jam 113. Smetanik - Berry Jam & Sour Cream Pie 114. Spiced Cherry Orange Jam 115. Strawberry & Apple Jam 116. Strawberry Gooseberry Jam 117. Strawberry Jam 118. Strawberry Liqueur Jam 119. Strawberry Preserves 120. Strawberry-Kiwi Jam 121. Sugar Free Strawberry Jam 122. Sweet Banana Jam 123. Sweet Onion Jam 124. The Georgia Peachberry No Cook Jam 125. Tomato Jam 126. Watermelon Preserves 127. Watermelon Rind Preserves 128. Zucchini Jam

Sample

Roasted Garlic Jam

4 heads garlic, large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1 chopped
1 cayenne pepper, pinch
1 ground pepper, fresh
1. Chop garlic with knife until it forms a paste. 2. Place in a bowl,
add remaining ingredients. Stir to blend. 3. Use for bruschetta,
pizza or grilled meats. Yield 2/3 cup.

About Jams, Jellies & Preserves The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45% Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of increasing density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup. High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no additional pectin. If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar. Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with high pectin fruits or adding a commercial pectin. To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice. To sterilize jelly glasses: fill jars 3/4 full of water and place them in a shallow pan partly filled with water. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterilized simultaneously. Tips: -Use enamel or stainless steel pots not aluminum or copper. On average, use 3/4 c sugar to 1 c fruit or juice depending on pectin content[see above]. Very acid fruits can tolerate a whole c of sugar. Sterilize jars and seal tightly. For fruit that tends to discolor add lemon juice or Ascorbic acid. Keep in a cool dark place but do not refrigerate. Making Jam: is easiest and most economical as it needs only one cooking step and uses the pulp. Measure the fruit. In putting it in the pan, crush the lower layers to provide moisture until more is drawn out by cooking or add a little water. Simmer the fruit until it is soft. Add sugar and stir until dissolved. Bring to a boil, stirring to avoid sticking. Reduce heat and cook until thickened- up to 1/2 hr. Making Preserves and Conserves: Place fruit in a pot with an equal amount of sugar in layers ending with sugar on top and allow to rest overnight. Bring slowly to a boil and simmer until fruit is translucent. Drain fruit and put in sterile jars. Simmer syrup longer if necessary to thicken it and pour over fruit. Seal and store. Making juice for jelly: Wash and drain fruit. Prick or crush the fruit. Add water if fruit is not juicy enough eg. apples. Add enough to the kettle that you can see it through the fruit but the fruit is not floating. Cook uncovered until the fruit is soft and loosing its color. Have ready a jelly bag [several layers of cheese cloth] . Wet it, wring it out and line a strainer with it. Let the juice drip through without squeezing it as this muddies and flavors the jelly. This juice can be kept up to 6 months before proceeding by freezing or canning it. Making jelly: Measure the strained juice and put it in an enamel or stainless steel pan. Simmer 5 min. Skim off froth. Measure and warm sugar in a pan in the oven and add it. Stir until dissolved. Cook at a gentle simmer until the point of jelling. To test, place a small amount of jelly on a spoon, cool it slightly and let it drop back into the pot from the side of the spoon. As the syrup thickens, 2 large drops will form along the edge of the spoon. when these two drops run together and fall as a single drop the "sheeting" stage has been reached- 220 to 222 deg F and the jelly will be firm when cooled. It can take anywhere from 10 to 30 min for jelly to reach this stage depending on the fruit and the amount of sugar. Take the jars from the sterilizing bath and invert on a cake cooler. They should be hot but dry when filled. Fill to 1/4" from the top. Cover with melted paraffin 1/8" deep.

And The Best Part Is That You Can Be Reading This e-Book In Less Than 90 Seconds From Now!

It doesn't matter if it's 2 AM in the morning, you'll be downloading and reading "124 Lip-Smacking Good Jam Recipes" within just a few minutes. There's absolutely no risk to you - so what are you waiting for?

	Super Bonus: Buy "124 Lip-Smacking Good Jam Recipes" Now and get a second ebook for free!!! Click here to see the long list of these ebooks (priced for $3.95 or less). Special Bonus: You Get Resell Rights To This Ebook! You can sell this ebook and receive 100% of the income, or You can use this ebooks as a bonus to another product You are selling. (Sales letter and images You can copy from this page.)

	100% "Better-Than-Risk-Free" Guarantee If you take my book now, and are not satisfied with it for any reason or find any better offer, just contact me during the next 30 days and tell me. I'll gladly and promptly refund your purchase. Without any questions. How much better does a guarantee get? Click here and buy now with 100 percent confidence.

Here's how to order

124 Lip-Smacking Good Jam Recipes is delivered in PDF format and is viewable on any computer. All you need is "Adobe Reader" or "Acrobat eBook Reader" which is available free and already on most computers. to get the software. They are both Free.

Click below for an INSTANT download of the 124 Lip-Smacking Good Jam Recipes (.PDF, 294 KB) ebook.

The cost of this ebook is only $3.95

get the ebook INSTANTLY

Add to Cart

The charge will show on your billing statement as CLKBANK*COM or PayPal

OR
Gain Silver Membership ($29.95)
and read this and 100 other ebooks (priced for $29.95 or less).
Click here to see the long list of these ebooks.

OR
Gain Gold Membership ($49.95)
and read this and 1000+ other ebooks.
Click here to see the long list of these ebooks.

Related Ebooks:

Affiliate URL

Affiliate URL