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The solution to finding the right flavor and ingredients for my jams and jellies was to make them myself. This cookbook is a mixture of these recipes I found simple to make and scrumptious to eat. Most of these entries are for small batches that won’t take up a lot of space in the refrigerator and will last for a few weeks to a few months. Most of these recipes mention pouring the jam or jelly into sterilized jars and storing them from that point. I use a simple canning method called the ‘boiling water method’ and is available to anyone with limited equipment.
eBook details
- Title: Jams and Jellies Recipes for Everyday Use: 30 Canning and Preserving Recipes for The Best Spreads
- Author : Thomas Kelly
- Release Date : *
- Genre: Books,Cookbooks, Food & Wine,Regional & International
- Pages : * pages
- Size : * KB
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