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Jam is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and pectin. Most jams are cooked. Uncooked or minimally cooked (less than 5 minutes) jams, called "freezer jam" (because they are stored frozen) are popular in parts of North America for their very fresh taste.
In the United States and Canada, jams are invariably made from mashed or ground fresh fruits (or in the case of vegetable jams, from cooked vegetables), and are never filtered. In United Kingdom and most Commonwealth countries, there are filtered and unfiltered jams, with the former resembling what Americans and Canadians call jelly. In this case the word "jelly" is usually reserved for a sweetened gelatine dessert. (An exception is bramble jelly, a seedless blackberry jam).
True North American jelly, however, is not filtered jam but is made by cooking transparent to translucent fruit or vegetable juice with sugar until it reaches the jelly stage (about 240° Fahrenheit), after which pectin is added to help the jelly achieve a firm set.
More on [ Jam ]
Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.
Bartlett Harlequin Jam - Pear jam featuring maraschino cherries and crushed pineapple.
Meta Description: [ USA Pears - USA Pears from Oregon and Washington are the sweet and juicy varieties that grow best in the Pacific Northwest. Of over 3,000 known pear varieties in the world, only a few are grown for commercial production, and those varieties differ throughout the world. ]
Cherry Almond Jam - Calls for frozen sweet cherries, almond liqueur, lemon juice, and sugar.
Meta Description: [ An excellent virtual resource for first-time and experienced fresh preservers. ]
Cranana Jam - Includes cranberries, bananas, and lemon juice.
Meta Description: [ Need a new idea for using cranberries this holiday season? This recipe combines cranberries with mashed banana, a unique jam you'll love. ]
Easy Raspberry Jam - Simple recipe calling for raspberries and sugar.
Fig Jam - Includes figs and lemon juice. Makes about 5 pints.
Freezer Peach Jam - Made with fresh peaches.
Meta Description: [ Easy peach freezer jam with pectin and fresh peaches. ]
Gooseberry Jam - Gooseberries and sugar are the only ingredients.
Hedgerow Jam - Ingredients include apples, blackberries, blueberries, elderberries, orange, cinnamon, and sugar.
Island Jam - Made with cantaloupe, oranges, lemon juice, sugar and bananas.
Jalapeno Jam - Made with fresh jalapenos, bell pepper, cider vinegar, and lime juice.
Kiwi Jam - Mashed kiwi, pineapple juice, lemon juice, and sugar, with apples as a pectin source.
Meta Description: [ Mashed kiwi, pineapple juice, lemon juice and sugar, with apples as a pectin source. ]
Plum Jam - Includes plums, lemon juice, and sugar.
Quick Jam - Simple recipe using mashed fruit, sugar, and flavored jello.
Meta Description: [ Quick Jam ]
Rhubarb and Blueberry Jam - Made with powdered pectin.
Meta Description: [ This jam recipe uses a combination of 3 1/2-cups rhubarb, and 2 1/4-cups fresh blueberries ]
Rhubarb Jam - Just rhubarb, sugar, and lemon juice. Also includes an essay about indulgent grasshoppers, who indulge in their fruit, versus thrifty ants, who put up their jams.
Rhubarb Strawberry Jam - Made with rhubarb and strawberry jello.
Meta Description: [ Jams, jellies and preserves have often been homemade by old time Alaskans. Here is a recipe using rhubarb that is perfect for hot cakes on a cold winter morning. ]
Rose Petal Jam - Made with rose petals, lemon, and sugar.
Meta Description: [ A recipe for Rose Petal Jam, from Recipe Gal's Archives ]
Sweet Banana Jam - Made with bananas and lemon juice.
Twice Berried Jam - Includes strawberries, raspberries, and lemon juice.
Meta Description: [ An excellent virtual resource for first-time and experienced fresh preservers. ]
Year Round Apricot Jam - Made with apricot nectar and dried apricots.
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