Jams And Preserves Food
JAMS AND PRESERVES
Provided by Food Network
Time 35m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.;
- With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate.
- Yield: 10 cups
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9 TYPES OF FRUIT PRESERVES, EXPLAINED - TASTING TABLE
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- Fruit preserves. "Fruit preserve" is both the umbrella term for fruit spreads and a particular variety of them. Making one requires cooking whole fruit (or solid chunks) in sweet syrup.
- Jam. When you hear "fruit preserve," jam is probably the first thing that comes to mind. But this hasn't always been the sweet and spreadable breakfast treat we know today.
- Jelly. Known for its clear composition and spreadable consistency, jelly is the refined beauty of the fruit preserves family. The cooking process is similar to that of jams, with the added steps of straining the fruit pulp (traditionally, with the help of time and a jelly bag to produce the best results) and boiling down the leftover juice.
- Marmalade. A citrus-heavy concoction, marmalades are a relatively recent addition to the ancient fruit preservation tradition. Making the first commercially produced orange variety that led to the delicacy we know today is credited to Janet Keiller, a wife of a Scottish grocer.
- Fruit curd. Fruit curd is a rich, glossy spread that stands out in the fruit preserve family. The most famous flavor is lemon, which is considered a staple of British cuisine.
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