Seville Orange Marmalade approx 7 or 8 500ml jars 1kg Seville oranges 2 litres water approx 2kg sugar Juice of 3 lemons To ensure … [Read more...]
Setting point for jams, preserves, jellies, cheeses, butters.
In general if the setting point is achieved then the jam (preserve, jelly, cheese or butter) will set. However in some cases low levels of … [Read more...]
Pectin
Pectin is a natural gelling agent found in fruit, which is important when making fruit jams, preserves, jellies, cheeses and butters. The … [Read more...]
Jams, Preserves, Jellies, Cheeses and Butters
What is the difference between a jam / a preserve / a jelly / a cheese / a butter ? Jam: the fruit is cooked to a puree Preserve: the … [Read more...]