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Find your true life work in Africa. Africa is home to more unknown history than known. A map of Africa does not begin to show the vastness of people, culture, food, living and ancient history of the African continent. Established 2008 Chic African Culture is a learning tool to meet the demand for better education about the entire continent of Africa.

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Thursday, September 26, 2013

Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes

Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes

Chutneys, jam, and jelly are a sweet and delicious popular recipe.




16 Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes



What makes jam and jellies solidify? Pectin is the substance that makes jellies and jams solidify however, this essential ingredient does not exist in all fruits. 

Fruit that is slightly under-ripe contains more pectin than overripe fruits. In addition, the white inner skins of lemons are excellent for jelly and jam making and to supply pectin to other fruits however it has a bitter taste.

Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes
Sweet and Delicious Easy All Natural Chutney, Jam and Jelly Recipes
Kind of Fruit
How To Prepare
Amount Of Water Needed For Cooking
Amount Of Sugar Needed For Jellying
Apples (sour is best)
Wash, discard any unsound portions, cut into small pieces. Include seeds skin and core
One-half as much water as fruit
¾ cupful of sugar to 1 cupful of juice
Apricots
Leave a few stones in for flavor.
For jam use just enough water to keep from burning
¾ cupful of sugar to 1 cupful of apricots for jam
Blackberries
Wash
1 cupful of water to 5 quarts of berries
¾ cupful of sugar to 1 cupful of juice
Blueberries
Wash
1 cupful of water to 5 quarts of berries
1 cupful of sugar to 1 cupful of juice
Cranberries
Wash
One-half as much water as berries
¾ cupful of sugar to 1 cupful of juice
Cherries (Pectin must be added for jelly making)
Pit the cherries for jam
For jam, use just enough water to keep from burning
¾ cupful of sugar to 1 cupful of cherries for jam
Grapes, unripe
Wash, do not stem; use stems
1 cupful of water to 5 quarts of grapes
1 cupful of sugar to 1 cupful of juice
Gooseberries
"head and tail," using scissors
1 cupful of water to 5 quarts of gooseberries
1 cupful of sugar to 1 cupful of juice
Peaches (Pectin must be added for jelly making)
Peaches, apples, and raisins make a delicious conserve
Just enough water to keep from burning
¾ cupful of sugar to 1 cupful of juice
Pineapples (Pectin must be added for jelly making)
Prepare as for table use
For jams, enough water to keep from burning
¾ cupful of sugar to 1 cupful of juice
Raspberries
Wash them thoroughly, but do not let them soak in the water
1 cupful of water to 5 quarts of berries
1 cupful of sugar to 1 cupful of juice
Rhubarb (Pectin must be added for jelly making)
Wash and cut into small pieces
For jam, half as much water as fruit.
¾ cupful of sugar to 1 cupful of juice
Strawberries (Pectin must be added for jelly making)
Wash and remove hulls.
For jam, just enough water to keep from burning.
¾ cupful of sugar to 1 cupful of pulp.
Oranges
For orange marmalade weigh oranges slice crosswise with a sharp knife as thin as possible; remove the seeds.
Cook in water to cover.
Three-quarters their weight in sugar.
Lemons
For marmalade 9 oranges and 6 lemons are a good combination
Cook in water to cover.
8 pounds of sugar
Grapefruit
Grapefruit is sliced very thin, seed removed.
Cook in water to cover.
Three-quarters their weight in sugar.

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