Verwandte Artikel zu The Set Point: A Beginner's System to Master Pectin,...
The Set Point: A Beginner's System to Master Pectin, Test for a Real Set Without Guesswork, and Preserve Fruit That Doesn't Turn Out Runny or Rock Hard (Fermentation & Preserving Guides, Band 10) - Softcover
Buch 10 von 10: Fermentation & Preserving Guides
Inhaltsangabe
My first batch of strawberry jam sat in the refrigerator for two weeks before I admitted it was never going to set. A recipe that promised "no pectin needed" gave me a jar of strawberry syrup. My second attempt overcorrected: a full box of pectin, and a jar so firm it stood up like a dome when I tipped a spoonful onto a plate.
Both batches used real fruit, real sugar, and a real recipe. Neither taught me anything, because neither came with an explanation, just a result. Understanding pectin, the substance actually responsible for a jam's set, is what finally turned failed batches into a system I could diagnose and trust.
Most jam and jelly resources are recipe collections: hundreds of specific combinations with no explanation of why they work, so a new fruit or a sugar reduction becomes its own leap of faith. This book teaches the system underneath: what pectin actually is, why sugar does more than sweeten, and how to test for a real set instead of guessing.
Inside, you'll find:
- The real differences between jam, jelly, marmalade, preserves, and fruit butter, and how to choose
- Two complete first-batch walkthroughs: a classic high-sugar jam and a low-sugar pectin batch
- A reliable set-testing system: the plate test, the thermometer test, and how to read both correctly
- A full troubleshooting chapter organized by symptom: runny, rubbery, cloudy, crystallized, weeping
- A dedicated water bath canning chapter for genuine shelf stability
- A complete fruit and pectin reference guide, from strawberry to quince
- A myths-debunked chapter clearing up the bad advice that circulates around this hobby
You do not need a garden, a chemistry background, or years of trial and error to start. You need fruit, sugar, pectin, and this book's system. This is the tenth title in the Fermentation & Preserving Guides series, built for anyone who has ever opened a jar of jam that never set.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Suchergebnisse für The Set Point: A Beginner's System to Master Pectin,...
Beispielbild für diese ISBN
The Set Point (Paperback)
Print-on-DemandAnbieter: Grand Eagle Retail, Bensenville, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: new. Paperback. My first batch of strawberry jam sat in the refrigerator for two weeks before I admitted it was never going to set. A recipe that promised "no pectin needed" gave me a jar of strawberry syrup. My second attempt overcorrected: a full box of pectin, and a jar so firm it stood up like a dome when I tipped a spoonful onto a plate. Both batches used real fruit, real sugar, and a real recipe. Neither taught me anything, because neither came with an explanation, just a result. Understanding pectin, the substance actually responsible for a jam's set, is what finally turned failed batches into a system I could diagnose and trust. Most jam and jelly resources are recipe collections: hundreds of specific combinations with no explanation of why they work, so a new fruit or a sugar reduction becomes its own leap of faith. This book teaches the system underneath: what pectin actually is, why sugar does more than sweeten, and how to test for a real set instead of guessing. Inside, you'll find: - The real differences between jam, jelly, marmalade, preserves, and fruit butter, and how to choose- Two complete first-batch walkthroughs: a classic high-sugar jam and a low-sugar pectin batch- A reliable set-testing system: the plate test, the thermometer test, and how to read both correctly- A full troubleshooting chapter organized by symptom: runny, rubbery, cloudy, crystallized, weeping- A dedicated water bath canning chapter for genuine shelf stability- A complete fruit and pectin reference guide, from strawberry to quince- A myths-debunked chapter clearing up the bad advice that circulates around this hobby You do not need a garden, a chemistry background, or years of trial and error to start. You need fruit, sugar, pectin, and this book's system. This is the tenth title in the Fermentation & Preserving Guides series, built for anyone who has ever opened a jar of jam that never set. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9798193501015
Beispielbild für diese ISBN
The Set Point: A Beginner's System to Master Pectin, Test for a Real Set Without Guesswork, and Preserve Fruit That Doesn't Turn Out Runny or Rock Hard (Fermentation & Preserving Guides)
Print-on-DemandAnbieter: California Books, Miami, FL, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. Print on Demand. Bestandsnummer des Verkäufers I-9798193501015
Neu kaufen
EUR 19,37
EUR 2,69 Versand
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
The Set Point : A Beginner's System to Master Pectin, Test for a Real Set Without Guesswork, and Preserve Fruit That Doesn't Turn Out Runny or Rock Hard
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware - My first batch of strawberry jam sat in the refrigerator for two weeks before I admitted it was never going to set. A recipe that promised 'no pectin needed' gave me a jar of strawberry syrup. My second attempt overcorrected: a full box of pectin, and a jar so firm it stood up like a dome when I tipped a spoonful onto a plate. Both batches used real fruit, real sugar, and a real recipe. Neither taught me anything, because neither came with an explanation, just a result. Understanding pectin, the substance actually responsible for a jam's set, is what finally turned failed batches into a system I could diagnose and trust. Most jam and jelly resources are recipe collections: hundreds of specific combinations with no explanation of why they work, so a new fruit or a sugar reduction becomes its own leap of faith. This book teaches the system underneath: what pectin actually is, why sugar does more than sweeten, and how to test for a real set instead of guessing. Inside, you'll find: - The real differences between jam, jelly, marmalade, preserves, and fruit butter, and how to choose- Two complete first-batch walkthroughs: a classic high-sugar jam and a low-sugar pectin batch- A reliable set-testing system: the plate test, the thermometer test, and how to read both correctly- A full troubleshooting chapter organized by symptom: runny, rubbery, cloudy, crystallized, weeping- A dedicated water bath canning chapter for genuine shelf stability- A complete fruit and pectin reference guide, from strawberry to quince>You do not need a garden, a chemistry background, or years of trial and error to start. You need fruit, sugar, pectin, and this book's system. This is the tenth title in the Fermentation & Preserving Guides series, built for anyone who has ever opened a jar of jam that never set. Bestandsnummer des Verkäufers 9798193501015
Neu kaufen
EUR 26,14
EUR 35,00 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 2 verfügbar
Beispielbild für diese ISBN
The Set Point (Paperback)
Print-on-DemandAnbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: new. Paperback. My first batch of strawberry jam sat in the refrigerator for two weeks before I admitted it was never going to set. A recipe that promised "no pectin needed" gave me a jar of strawberry syrup. My second attempt overcorrected: a full box of pectin, and a jar so firm it stood up like a dome when I tipped a spoonful onto a plate. Both batches used real fruit, real sugar, and a real recipe. Neither taught me anything, because neither came with an explanation, just a result. Understanding pectin, the substance actually responsible for a jam's set, is what finally turned failed batches into a system I could diagnose and trust. Most jam and jelly resources are recipe collections: hundreds of specific combinations with no explanation of why they work, so a new fruit or a sugar reduction becomes its own leap of faith. This book teaches the system underneath: what pectin actually is, why sugar does more than sweeten, and how to test for a real set instead of guessing. Inside, you'll find: - The real differences between jam, jelly, marmalade, preserves, and fruit butter, and how to choose- Two complete first-batch walkthroughs: a classic high-sugar jam and a low-sugar pectin batch- A reliable set-testing system: the plate test, the thermometer test, and how to read both correctly- A full troubleshooting chapter organized by symptom: runny, rubbery, cloudy, crystallized, weeping- A dedicated water bath canning chapter for genuine shelf stability- A complete fruit and pectin reference guide, from strawberry to quince- A myths-debunked chapter clearing up the bad advice that circulates around this hobby You do not need a garden, a chemistry background, or years of trial and error to start. You need fruit, sugar, pectin, and this book's system. This is the tenth title in the Fermentation & Preserving Guides series, built for anyone who has ever opened a jar of jam that never set. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9798193501015
Neu kaufen
EUR 25,84
EUR 44,22 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
Anzahl: 1 verfügbar