Jam Session PDF – Free Download

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Jam Session: A Fruit-Preserving Handbook [A Cookbook] pdf offers a fresh look at what would have otherwise been a jaded topic the author of Jam Session: A Fruit-Preserving Handbook [A Cookbook] pdf book draws on a vast knowledge bank of insights and experience to execute this work.

A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.

Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein’s handbook just the right amount of instruction and inspiration.


From the Publisher

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Peach-lime Salsa-jam

Yield: 5 half- pint jars

Place 3 or 4 small plates in the freezer.

Bring a stockpot of water to a boil. Prepare a bowl of ice water. Peel the peaches by dipping them in the boiling water for a minute or two, and then dunking them in the ice water. The peels should slip off. If not, use a peeler with a serrated swivel blade to remove the peels. Halve the peaches, remove the pits, and dice the flesh. You should have 6 to 7 cups.

In a large preserving pot, gently combine the peaches, sugar, and lemon juice and toss to mix. Let sit for a few hours or overnight to macerate.

In a small food processor, pulverize the peppers with the ginger and salt. Add to the peach mixture. Stir in the lime zest and juice.

Place a baking sheet on the counter near your stove. Heat a kettle of water. Set a stockpot on the stove and fill it with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium- high heat. Sterilize the jars in the water bath.

Bring the peach mixture to a boil over medium- high heat, stirring frequently, until the jam has thickened and passes the plate test, achieving a soft set that mounds on the plate and is not runny. Remove the pot from the heat.

Bring the water bath back to a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheet.

Ladle the jam into the jars, leaving ¹⁄4- inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

Using a jar lifter, gently lower the jars into the pot. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.

Using the jar lifter, transfer the jars from the pot to the baking sheet and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Label and store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.

Ingredients

2 pounds peaches
3 cups granulated sugar
2 tablespoons fresh lemon juice
2 serrano chiles
Walnut- size knob of fresh ginger, peeled and sliced thin
Pinch of salt
Grated zest and juice of 2 limes

Publisher ‏ : ‎ Lorena Jones Books; Illustrated edition (June 26, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 264 pages
ISBN-10 ‏ : ‎ 0399579613
ISBN-13 ‏ : ‎ 978-0399579615
Item Weight ‏ : ‎ 2.2 pounds
Dimensions ‏ : ‎ 7.8 x 0.9 x 9.8 inches

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