Mastering the Art of Chutney-Making
What’s the difference between chutneys jellies and jams.
Chutneys are savory and spicy condiments made from fruits or vegetables cooked with spices, vinegar, and sugar.
Chutneys, jellies, and jams are all types of spreads that are typically made from fruit or vegetables, but they differ in their texture, ingredients, and preparation method.
Chutneys are savory and spicy condiments made from fruits or vegetables cooked with spices, vinegar, and sugar.
Jellies are clear, translucent spreads made from fruit juice that has been cooked with sugar and pectin.
Jams are soft, fruit-based spreads made from crushed or pureed fruit cooked with sugar and pectin.
Chutneys are savory and spicy condiments that originated in India. They are typically made by cooking fruits or vegetables with a mixture of spices, vinegar, and sugar until they are reduced to a thick, chunky consistency.
Chutneys often contain ingredients such as ginger, garlic, cumin, coriander, and chili peppers, and they are commonly served as a condiment or dipping sauce for meats, cheese, or bread.
Jellies are made from fruit juice that has been cooked with sugar and pectin, a naturally occurring substance that causes the mixture to gel.
The mixture is then strained to remove any solids, resulting in a clear, translucent spread with a smooth texture. Jellies typically have a firmer texture than jams and are made with fruit juice rather than whole fruit. They are often used as a topping for toast or crackers.
Jams are made from crushed or pureed fruit that is cooked with sugar and pectin until it thickens and sets. Jams usually have a softer texture than jellies and contain small pieces of fruit or fruit pulp. They are often used as a spread for toast, pastries, or scones.
16 Sweet and Delicious Easy All Natural African 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.
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| Easy All Natural Chutney, Jam and Jelly Recipes |
| Chutney, Jam and Jelly Recipes |
Amount Of Water Needed For Cooking
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Amount Of Sugar Needed For Jellying
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Apples (sour is best)
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Wash, discard any unsound portions, cut into small pieces. Include seeds skin and core
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One-half as much water as fruit
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¾ cupful of sugar to 1 cupful of juice
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Apricots
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Leave a few stones in for flavor.
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For jam use just enough water to keep from burning
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¾ cupful of sugar to 1 cupful of apricots for jam
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Blackberries
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Wash
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1 cupful of water to 5 quarts of berries
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¾ cupful of sugar to 1 cupful of juice
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Blueberries
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Wash
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1 cupful of water to 5 quarts of berries
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1 cupful of sugar to 1 cupful of juice
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Cranberries
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Wash
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One-half as much water as berries
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¾ cupful of sugar to 1 cupful of juice
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Cherries (Pectin must be added for jelly making)
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Pit the cherries for jam
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For jam, use just enough water to keep from burning
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¾ cupful of sugar to 1 cupful of cherries for jam
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Grapes, unripe
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Wash, do not stem; use stems
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1 cupful of water to 5 quarts of grapes
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1 cupful of sugar to 1 cupful of juice
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Gooseberries
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"head and tail," using scissors
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1 cupful of water to 5 quarts of gooseberries
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1 cupful of sugar to 1 cupful of juice
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Peaches (Pectin must be added for jelly making)
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Peaches, apples, and raisins make a delicious conserve
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Just enough water to keep from burning
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¾ cupful of sugar to 1 cupful of juice
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Pineapples (Pectin must be added for jelly making)
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Prepare as for table use
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For jams, enough water to keep from burning
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¾ cupful of sugar to 1 cupful of juice
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Raspberries
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Wash them thoroughly, but do not let them soak in the water
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1 cupful of water to 5 quarts of berries
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1 cupful of sugar to 1 cupful of juice
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Rhubarb (Pectin must be added for jelly making)
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Wash and cut into small pieces
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For jam, half as much water as fruit.
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¾ cupful of sugar to 1 cupful of juice
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Strawberries (Pectin must be added for jelly making)
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Wash and remove hulls.
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For jam, just enough water to keep from burning.
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¾ cupful of sugar to 1 cupful of pulp.
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Oranges
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For orange marmalade weigh oranges slice crosswise with a sharp knife as thin as possible; remove the seeds.
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Cook in water to cover.
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Three-quarters their weight in sugar.
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Lemons
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For marmalade 9 oranges and 6 lemons are a good combination
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Cook in water to cover. |
8 pounds of sugar
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Grapefruit
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Grapefruit is sliced very thin, seed removed.
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Cook in water to cover. |
Three-quarters their weight in sugar.
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Jellies are clear, translucent spreads made from fruit juice that has been cooked with sugar and pectin.
Jams are soft, fruit-based spreads made from crushed or pureed fruit cooked with sugar and pectin.
