Homemade Jam and Other Sweet Preparations. Delicious Recipes Tried and Tested Over Time

Jams, jellies, and other sweet long-term desserts can be made from almost any fruits, berries, as well as some types of vegetables and nuts. Get acquainted with how it is done by the renowned culinary experts — French housewives, and you will discover new flavor combinations and learn how to enhance the aroma of familiar fruits and berries. The book contains over 100 recipes for processing both fruits from your own garden (such as apples, pears, currants, strawberries, and many others) and gifts from nature found on the bright shelves of the store or market (including mango, pomegranate, banana, peach, orange, and others). Useful tips on adhering to cooking and storage technology are provided, answers to frequently asked questions, as well as considerations for seasonality. A true master class for lovers of sweet homemade preserves! «Cooking jam is the best way to slightly pause time, which always passes too quickly. To make it all work, follow the simple recommendations you will find on the pages of this book. It is very important to consider seasonality: it is impossible to make anything worthwhile from greenhouse fruits that have never seen the sun. Do not mask the taste with spices or flavorings. Good jam requires no tricks — only ripe fruits and a lot of love». (Minush Pastie and Aglaia Blen)