Small Batch Jams & Preserves - Louise Davidson - Bog

Making small batches of jams, jellies, marmalades, preserves, and conserves is easy and healthy!
Making jams and preserves at home is not only a healthy option, but it's also quite economical compared to buying them from the supermarket. They are packed with delectable, alluring flavors to add zest to your favorite meals. The best thing about homemade jams and preserves is that they are free from chemicals and other unhealthy additives. You can enjoy their flavors without stuffing your body with unwanted chemicals, preservatives etc.
Nothing tastes better with your favorite foods than those sweet, sticky jams and jellies. Some like them runny, while some like a thicker consistency. But be they thick or runny, they never fail to impress with their rich taste.
Inside, you'll discover:
The many advantages of small batch canning.The kitchen utensils needed.How to choose your jars and sterilize them. How to fill the jars. How to use the hot water bath technique. How to store your jams, jellies, and preserves. Tips for making the best jams, jellies, marmalades, preserves, and conserves.How to test for doneness.
This book covers the best 50 jams and preserves to prepare from your favorite fruits, nuts, herbs, and spices:
Delightful jams such as the Rhubarb Orange Jam, the Raspberry Peach Jam, and the Spiced Tomato JamAwesome jellies such as the Apple Blackberry Jelly and the Pure Plum JellyTasty marmalades, preserves & conserves like the Super Tangy Marmalade, the Watermelon Lemon Preserves, and the Pineapple Raisin Conserve
Get ready to indulge in the fun and delicious experience of preparing your very own small batches of jams, jellies, and preserves at home.
All recipes come with a detailed list of ingredients, cooking and preparation times, yield in jars, and easy to follow step-by-step instructions. .
Let's start cooking! Scroll back up and order your copy today!