Dale Shipp wrote to Nancy Backus <=-

I sometimes wonder what makes a "real jam". I know what jelly is (made from fruit juice). I know what a "preserve" is (made from whole
fruit). But is there a real line between jam and jelly on the one side,
or from jam and preserves on the other. I get jam that clearly has
hunks of fruit in it.

Preserves refer to fruit or vegetables that have been prepared, canned
or jarred for long term storage. Jam refers to a product made with
whole fruit, cut into pieces or crushed. Preserves contain chunks of
fruits but jams do not; jams contain fruit pulp.

IOW - if it's chunky it preserves. If it's smooth it's jam. If it's
clear and congealed - it's jelly. Lot of truth to the old song lyric -
"It must be jelly 'cause jam desn't shake like that."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Recipe Rhubarb Jam
Categories: Five, Jam/jelly, Fruits, Nuts, Citrus
Yield: 12 Pints

15 c Rhubarb; cut up
14 c Sugar
8 Oranges
1 c Walnuts

Put oranges through food chopper. Put sugar and
oranges over rhubarb and let soak overnight. Next
morning cook slowly for 1 1/2 hours. Add walnuts and
put in hot jars.

This makes 5 to 6 quarts (5 to 6 liters).

This recipe is about 50 years old.

Source: The Recipe Book Committee of the Mennonite
Traditional Cooks publication of "GRANDMA'S COOKING"

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luddite's Apricot Jam
Categories: Five, Condiments, Fruits, Preserving
Yield: 3 Servings

1 1/2 kg Fresh apricots
1 1/2 kg Preserving/granulated sugar
300 ml Water

I love apricot jam. I have made this recipe often, and
can guarantee it works. It comes out of a little book
called "Classic Preserves" by Alice May...very 1950s.

Wash the apriciots and cut in half, remove stones. Put
the fruit in a solid based pan and simmer for about 15
minutes until the fruit is soft and the water has
reduced. Add the sugar slowly and stir until it is
completely dissolved.

Bring to a boil and continue cooking rapidly for about
15 minutes, or until setting point is reached. Place
into sterilised jars.

(My old Grandmother used to work out set point by
putting some jam onto a saucer and seeing if it was
"jam-like" when it cooled. If it wasn't she kept
cooking ....this is how I do it too, and it works).
You can also buy a thermometer and keep cooking it
until it gets up to temperature...but I can't remember
what that point is *, still it would be easily found on
the net. Don't use over-ripe fruit, most of the pectin
required for setting has been converted into sugars.

* 220°F/104°C - UDD

Anthony the Luddite

From: http://www.woodworkforums.com

Uncle Dirty Dave's Archives

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... "The barbeque is the root of all civilization." -- Michael Petch

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On 04-10-19 11:10, Dave Drum <=-
spoke to Dale Shipp about Jam vs Preserves <=-

I sometimes wonder what makes a "real jam". I know what jelly is (made from fruit juice). I know what a "preserve" is (made from whole
fruit). But is there a real line between jam and jelly on the one side,
or from jam and preserves on the other. I get jam that clearly has
hunks of fruit in it.

Preserves refer to fruit or vegetables that have been prepared, canned
or jarred for long term storage.

That is not the answer -- all three of them have similar shelf lives.

Jam refers to a product made with
whole fruit, cut into pieces or crushed.

That may be the answer I was looking for. Fruit, cut into pieces or
crushed.

Preserves contain chunks of
fruits but jams do not;

Jams that we get do have chunks of fruit, but not whole fruit.

IOW - if it's chunky it preserves. If it's smooth it's jam. If it's

The Jams we get are not smooth.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cabbage with Coconut
Categories: Side dish, Indian, Vegetable
Yield: 4 servings

5 tb Oil
1 pn Mustard seeds
2 Green chiles, seeded &
-- chopped
2 lb Cabbage, finely shredded
1/4 ts Turmeric
1 ts Salt
1 pn Sugar
3/4 c Coconut, fresh, grated
2 1/2 ts Dry mustard
2 tb Water

Heat oil in a large skillet & fry mustard seeds until they begin to
pop. Add chiles, cabbage & turmeric & cook gently for about 5
minutes. Cover & cook until the cabbage is tender.

Mix the dry mustard with the water to make a paste. Add the paste
along with the remaining ingredients to the skillet. Cook, stirring,
until the liquid has almost been absorbed. Serve with boiled rice or
bread.

Pranati Sen Gupta, "The Art of Indian Cuisine"
From: Intercook

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... Shipwrecked on Hesperus in Columbia, Maryland. 03:39:08, 14 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I sometimes wonder what makes a "real jam". I know what jelly is (made from fruit juice). I know what a "preserve" is (made from whole
fruit). But is there a real line between jam and jelly on the one side,
or from jam and preserves on the other. I get jam that clearly has
hunks of fruit in it.

Preserves refer to fruit or vegetables that have been prepared, canned
or jarred for long term storage.

That is not the answer -- all three of them have similar shelf lives.

And the definition works for all three - just change the name at the
front.

Jam refers to a product made with
whole fruit, cut into pieces or crushed.

That may be the answer I was looking for. Fruit, cut into pieces or crushed.

Preserves contain chunks of fruits but jams do not;

Jams that we get do have chunks of fruit, but not whole fruit.

Little bits of fruit are acceptable. And the odd seed.

IOW - if it's chunky it preserves. If it's smooth it's jam. If it's

The Jams we get are not smooth.

Then they're not Schmucker's or Knott's Berry Farm. Or Whole Foods house
brand.

What I gave you was the text-book definition from a Fine Cooking article
I had saved when answering that question for somone else.

Wiki sez: "Jams are usually made from pulp and juice of one fruit, rather
than a combination of several fruits. Berries and other small fruits are
most frequently used, though larger fruits such as apricots, peaches, or
plums cut into small pieces or crushed are also used for jams. Good jam
has a soft even consistency without distinct pieces of fruit, a bright
color, a good fruit flavor and a semi-jellied texture that is easy to
spread but has no free liquid."

Then we get into the fruit 'butters" - which technically fall into the
"jam" category.

Allow me to recommend Berryhill jams (ALDI exclusive) which do have
some small bits of fruit and the occasional seed. I quite like their strawberry and blackberry varieties which are much more spreadable than
the restaurant packets one gets with his breakfast toast.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Butter
Categories: Five, Fruits, Condiments
Yield: 4 Servings

2 lb Cooking apples, peeled,
- cored, sliced
Water
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice

Combine all ingredients. Place in saucepan. Cook
uncovered over low heat at least 1 hour to thicken
and blend flavors.

Pour into a food mill to ensure that apples are pureed.
Put into a covered container and refrigerate.

Use as a spread on toast, muffins, crackers.

HELPFUL HINTS: Also makes a delicious fruit syrup for
waffles and pancakes. Just thin to desired consistency
with a small amount of water.

From the collection of Sue Smith

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "Money is only something you need in case you don't die tomorrow." Carl Fox

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 04-14-19 22:38, Dave Drum <=-
spoke to Dale Shipp about Jam vs Preserves <=-

Allow me to recommend Berryhill jams (ALDI exclusive) which do have
some small bits of fruit and the occasional seed. I quite like their strawberry and blackberry varieties which are much more spreadable
than the restaurant packets one gets with his breakfast toast.

Thanks for that recommendation -- we do have an ALDI not to far away,
and so we'll look for them next time we are there.

I expect you will substitute boneless thighs.

Interesting note: At the Indian buffets we have been to, there will be
a variety of chicken dishes made with boneless chicken breasts. And
then there will be Tandori chicken made with bone on chicken thighs and drumsticks.

Haven't seen them put any necks or backs out on the line though. I
wonder if they buy whole chickens and use those pieces for making broth?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHICKEN KORMA
Categories: Poultry, Indian
Yield: 4 servings

4 Chicken breast
-halves, boned
1/2 c Safflower oil
1/4 c Butter, clarified
-(the Indians call
-this stuff "ghee")
6 md Yellow onions
3 Cloves garlic, fresh
1 1/2 t Ginger (use fresh
-ginger if you can
-find it)
20 Cloves, whole
12 Green cardamom seeds,
-whole, cracked
-(or less; or use 2 t
-of ground cardamom)
5 Bay leaves
1 t Salt
1 1/2 t Coriander (ground)
1/2 t Cayenne pepper
-(or more to taste)
8 oz Yogurt, plain
1/2 c Water
1/2 c Milk

Cut the chicken breasts into bite-size pieces and set aside. Peel the
onions and chop them fine. You should have about 3 cups of onion.
Mince the garlic and add to the bowl of chopped onions.

In a big frypan that has a lid, heat the butter and oil, then saute
the onions and garlic for about 10 minutes, until the first hint of
browning. Use "medium-high" heat.

Crack the cardamom seeds between your fingers, just to get the shell
open. Add them to the pan. Add the ginger, cloves, bay leaves and
salt. Saute until the onions are nice and brown, about 5 more
minutes.

Mix the coriander and red pepper with the yogurt. Add the yogurt to
the frypan, stirring as you pour, slowly enough that the onion
doesn't stop bubbling. It could take several minutes to do this,
depending on the diameter of your frypan. When the last of the yogurt
dries up, add the chicken pieces and brown them. Add 1/2 cup water,
reduce heat, cover and simmer 20 minutes.

Stir in the milk and turn off the heat. It needs to sit a few
minutes to let the flavors blend. The longer you let it sit after
cooking, the better it will taste (up to several hours).

While the chicken is sitting, cook some rice. I make saffron rice to
go with this dish.

Fish out the bay leaves and as many of the whole cloves as you can
find, before serving. Americans don't seem to like to eat whole
cloves in their food. Check to make sure it is moist enough (it
should have the consistency of applesauce). Reheat over low heat.
Serve.

NOTES:

* Indian braised chicken with onions, cloves and ginger -- I learned
to like Indian food in London, where delicious Indian food can be had
in simple restaurants at hamburger prices and the fare at fancy
places ranks among the finest food on Earth. Back in America, to
satisfy my new craving for good Indian food I had to learn to cook it
myself. This is a Friday-night supper dish in our family, too complex
for a weekday meal, and too plain to serve to company.

Indian food is often quite elaborate, so by their standards this is a
fast and simple dish. It is a classical Indian recipe, found in many
cookbooks.

* Indians put a lot more salt in their cooking than this recipe
calls for; if you want to make it more authentic you should double
the salt. Indians also don't like chicken skin and will go to great
lengths to prevent even small pieces of chicken skin from getting
into the food. I rather like chicken skin myself, and I don't try
very hard to keep it out of this dish.

* If you can't find green cardamom seeds, don't bother using white
ones, they've been bleached and processed and don't have much flavor
left. Use ground cardamom instead.

: Difficulty: moderate (timing is somewhat important)
: Time: 1 hour plus "sitting time."
: Precision: Approximate measurement OK.

: Brian Reid decwrl!glacier!reid
: Stanford reid@SU-Glacier.ARPA
: Palo Alto, California

: Copyright (C) 1986 USENET Community Trust
Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:18:54, 16 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)