22724747
9780756734602
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Ripe, juicy berries, fresh peaches, apples, pears & other fruits can be deliciously preserved to enjoy all year long. Fruit jams, jellies, preserves, conserves, marmalades, syrups, honeys & butters can add zest to meals & provide a good way to use fruits not suitable for canning or freezing. All these products are preserved by sugar, & some are jellied. Characteristics depend on the type of fruit, how it is prepared, the proportions of ingredients in the mixtures, & the cooking methods. This publication tells how to prepare fruit, & procedures for making various kinds of: jellies & jams with or without added pectin; preserves, conserves & marmalades with or without added pectin; & fruit butters & syrups. Illustrated.Ingham, Barbara H. is the author of 'Making Jams, Jellies, and Fruit Preserves', published 2003 under ISBN 9780756734602 and ISBN 0756734606.
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