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The Basics of Jam-making
Discover how to transform excess garden produce into yummy home-made jam.
I'll be doing a cooking demo on how to make jam (the old-fashioned way with-out using commercial pectin).
When? Saturday February 6 at 11 am at the Clarence Park Environmental Market, Clarence Park Community Centre (see address details below),
Pam - The Shoppe www.theshoppe.com.au
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Clarence Park
Environmental Market and Cafe
Clarence Park Community Centre 74 East Avenue, Black Forest
Monthly (1st Saturday) - 10.30 am to 12.30pm
Next market: February 6
♦ Home-made/Home-grown Produce – Recycled/second-hand
goods & clothing
♦ Country-style Café: offering organic/fair trade coffee, tea, fresh homemade food
♦ Food Co-op open for business: Wholesome, nutritious food at low prices. Nuts, dried fruit, seeds, pulses, beverages, flour, grains, pasta, washing products, honey, free range eggs, oils, and more. Most foods locally & organically grown. Bring your own jars & bags for discount.
♦ L.E.T.S. trading ♦ Bike maintenance – by appointment
♦ Urban Orchard – Backyard fruit & vegetable swap
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Also don't miss: March 5 – 11am: Demonstration on VERSATILE VINEGAR: All the amazing things to do with vinegar - cleaning, disinfecting, deodorising, anti-bacterial agent, culinary, insect repellent, hair conditioner, astringent
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| STALL SITES AVAILABLE - Start Small - Build Big!
Earn extra $’s! Home-made, home-grown, recycled goods.
The market provides an opportunity to sell your wares or things no longer of use
$5 per stall – includes trestle & chairs (plus air-conditioning!)
Bookings: email: pam@theshoppe.com.au
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Not able to come to the demo? Here's the basic procedure for making jam:
Basic Jam Making Process
1. Prepare the fruit: Wash the fruit (slightly under-ripe fruit is best). Remove any bruised or contaminated fruit. Remove skins if necessary, seed/remove stones, core. etc.
2. Releasing the pectin: Place fruit in large saucepan and cook with a little water to initially soften (stew) the fruit and release the pectin.
3. Add the sugar: Cool slightly then add the required amount of sugar and (if required) pectin and lemon juice. Always make sure the sugar has fully dissolved before reaching boiling point.
4. Setting the jam: Stir the mixture well. Slowly bring to the boil and continue simmering (up to half to one hour) until the jam reaches required consistency (test for consistency*).
5. Pour into containers: When the jam is ready remove from the heat, allow to cool for a short while then pour into clean, sterile jars. Seal the jars with screw top lids (make sure the jam is still hot when sealing so that a vacuum forms in the jar to ensure the jam will not contaminate over time). Sometimes melted wax or cellophane and rubber bands are used as a means of sealing the jam.
More information: in e-Booklet No. 74 Ways with Fruit
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| | e-book No. 74 – Ways With Fruit
Lots of info and recipes for making making a range of home produce: syrups, cordials, various types of
jams, conserves, pickling, glacé, mango chutney, conserves, curds,
butters, fruit cheese, freezing, candying, crystallizing, pickling.
Interesting recipes include: rose petal jam, orange marmalade, fig and
plum jams, lemon cordial, and more. Price: $12.00 Click here for download information |
| | 'Preserving' e-book Set
Full
set of all e-books relevant to preserving - lots of tried and tested
recipes and information. Much cheaper than individual e-book purchases.
Contains 6 Books: No. 46 –
Preserving Without a Preserving Outfit, No. 52 - Salubrious Sauces, No.
49 - Bringing Back the Beverage, No. 72 - Drying Food, No. 73 – Food
Storage Techniques, No. 74 – Ways with Fruit. Price: $42.00 Click here for download information about e-book sets |
| | © 2016 Pam Marshall - The Self-Sufficiency Shoppe
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