Jam Session, A Fruit-Preserving Handbook by Goldstein, Joyce -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents

Recipe List by Season

How I Came to Preserving Fruit-Preserving Primer

Preserving Basics Preserving Equipment Preserving Techniques and Pointers

SPRING: Late March to Late June Strawberries

Basic Strawberry Jam Whole Strawberry Preserves Whole Strawberry Preserves with Black Pepper and Pomegranate

Rhubarb

Basic Rhubarb Jam Rhubarb Jam with Ginger and Orange Rhubarb, Strawberry, and Rose Jam Rhubarb, Blood Orange, and Rose Jam

Apricots

Basic Apricot Jam Apricot-Ginger Jam Apricot–Meyer Lemon Preserves Apricot Chutney Apricot Mustard Apricots in Fragrant Syrup

Cherries

Basic Cherry Jam Sweetheart Cherry Jam with Star Anise Cherry-Berry Jam Woodland Cherry Preserves Cherry-Orange Marmalade Bing Cherry and Meyer Lemon Preserves Cherry Preserves with Cardamom Cherry Mostarda Turkish Cherry–Rose Preserves Brandied Cherries Spiced Whole Cherries

Carrots

Basic Carrot Jam Carrot-Ginger Jam Carrot-Rhubarb Jam Persian Carrot Jam

Mangoes

Golden Mango and Lemon Chutney Mango-Lime Jam Green Mango Chutney

SUMMER: Late June Through Early September Peaches and Nectarines

Peach Puree Jam Peach-Lime Salsa-Jam Peach Melba Jam Peach-Ginger Jam Sicilian Peach and Lemon Preserves Peach or Nectarine Chutney Pickled Peaches

Red Currants

Red Currant Jam Red Currant–Strawberry Preserves with Black Pepper Red Currant–Raspberry Preserves Red Currant Jelly

Raspberries, Boysenberries, Blackberries, Black Raspberries, and Blueberries

Raspberry-Plum Jam Raspberry-Rose Jam Basic Blackberry Jam Blackberry Bramble Jam Blackberry, Burgundy Plum, Mint, and Black Pepper Jam Black Raspberry Jam Boysenberry Jam Blueberry-Citrus Preserves Blueberry-Pomegranate Jam

Plums and Pluots

Basic Plum Jam Burgundy Plum and Ginger Jam Burgundy or Red Plum Jam with Star Anise and Black Pepper Balkan Plum and Pomegranate Conserve Plum Jam with Orange and Black Pepper Plum Mostarda Tkemali Plum Sauce French Plums in Port Syrup Asian-Style Plum Sauce Plum Chutney Pickled Plums Pflaumenmus Damson Plum Jam

Eggplant

Moroccan Candied Eggplant Eggplant Conserve Lebanese Eggplant and Walnut Conserve

Tomatoes

Green Tomato Chutney Basic Sweet Tomato Jam Moroccan-Spiced Sweet and Hot Cherry Tomato Preserves Spicy Tomato Ketchup Turkish Tomato and Poblano Relish Tomato Sauce

Figs

Spiced Fig Jam Fig Preserves with Porchetta Flavors Sicilian Fig Marmalade Fig Chutney Fig and Pear Preserves Whole Spiced Figs in Tea Syrup

FALL: Mid-September Through Mid-November Pears

Pear Butter Pear Chutney Rosemary Pickled and Spiced Pears

Apples

Apple Butter Homemade Apple Pectin Apple Chutney

Quince

Basic Quince Preserves Quince and Honey Butter Quince Jam with Rose and Cardamom Membrillo Sliced Preserved Quince with Moroccan Flavors Quince, Pear, and Nut Conserve

WINTER: Late November Through March Citrus

Moroccan Preserved Lemons Basic Citrus Marmalade Meyer Lemon–Raspberry Marmalade Meyer Lemon Chutney Cranberry-Tangerine Preserves Satsuma Mandarin Marmalade Lime Marmalade Blood Orange–Rose Marmalade

Pumpkin and Winter Squash

Roasted Pumpkin Butter Mediterranean-Style Pumpkin Preserves Grated Winter Squash Jam

Acknowledgments Index About the Author