Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
Jam Session: A Fruit-Preserving Handbook [A Cookbook] Hardcover – June 26, 2018
|New from||Used from|
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Ask Alexa to read your book with Audible integration or text-to-speech.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
Customers who viewed this item also viewed
From the Publisher
Yield: 5 half- pint jars
Place 3 or 4 small plates in the freezer.
Bring a stockpot of water to a boil. Prepare a bowl of ice water. Peel the peaches by dipping them in the boiling water for a minute or two, and then dunking them in the ice water. The peels should slip off. If not, use a peeler with a serrated swivel blade to remove the peels. Halve the peaches, remove the pits, and dice the flesh. You should have 6 to 7 cups.
In a large preserving pot, gently combine the peaches, sugar, and lemon juice and toss to mix. Let sit for a few hours or overnight to macerate.
In a small food processor, pulverize the peppers with the ginger and salt. Add to the peach mixture. Stir in the lime zest and juice.
Place a baking sheet on the counter near your stove. Heat a kettle of water. Set a stockpot on the stove and ﬁll it with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium- high heat. Sterilize the jars in the water bath.
Bring the peach mixture to a boil over medium- high heat, stirring frequently, until the jam has thickened and passes the plate test, achieving a soft set that mounds on the plate and is not runny. Remove the pot from the heat.
Bring the water bath back to a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheet.
Ladle the jam into the jars, leaving ¹⁄4- inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.
Using a jar lifter, gently lower the jars into the pot. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.
Using the jar lifter, transfer the jars from the pot to the baking sheet and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Label and store the sealed jam for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.
- 2 pounds peaches
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 2 serrano chiles
- Walnut- size knob of fresh ginger, peeled and sliced thin
- Pinch of salt
- Grated zest and juice of 2 limes
“Each growing season and subsequent harvest marks a fresh opportunity to unleash Joyce Goldstein’s unrelenting passion for preserving peak flavors for another day. My family and I have been fortunate to be on the receiving end of Joyce’s jams, chutneys, and preserves, and each time we unscrew one of those lids, it is as if the flavor genie jumps out of the jar. The love and good taste that goes into the cooking and jarring can be tasted in each memorable bite.” —Danny Meyer, author of Setting the Table
“I’ve waited (impatiently) for this glorious book. It’s a must for preservers and lovers of flavor. I’ll be cooking out of it for the rest of my life.” —Diana Henry, London Telegraph columnist and author of A Bird in the Hand
“ Culinary hero Joyce Goldstein guides us through the technical details and inspires creativity with seasonal recipes
and clear, passionate descriptions of the craft of fine preserving. This book is sure to become a time-honored classic on the subject.” —Suzanne Goin, chef and author of The A.O.C. Cookbook
About the Author
- Item Weight : 2.2 pounds
- ISBN-10 : 0399579613
- Hardcover : 264 pages
- Publisher : Lorena Jones Books (June 26, 2018)
- ISBN-13 : 978-0399579615
- Product Dimensions : 7.8 x 0.9 x 9.8 inches
- Language: : English
- Best Sellers Rank: #40,370 in Books (See Top 100 in Books)
- Customer Reviews: