Overview

These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze! For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savoured for up to three weeks. No canning required! • Pineapple Pleasure • Onion Jam • Tomato Ginger Jam • Southern Ambrosia • Sour Orange Marmalade • Freezer Black Cherry Jam • Cranberry Pear Relish • Jalapeno Jelly • Garlic Galore • Champagne Jelly • Cantaloupe Jam • Guava Jam • Mimosa Jam • Flowers & Strawberry Jam • Grapefruit Marmalade • Orange Sauterne Jelly • Papaya Tropics Jam • Mango Madness Spread • Pineapple/Carrot Jam • Lime Jelly • Herb Jelly • Violet Jam • Beet Jelly • Fig Jam • Green Tomato Jelly/Mock Raspberry • Framboise Raspberry Jam • Pumpkin Jam • Pear and Cranberry Jam AUTHOR: Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah. Homemade jams without the stress and mess.

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9781423618713

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<p>This might be embarrassing to admit, but until recently, I didn't know the difference between a jam and a jelly. That is, until I spoke with Pamela Bennett, author of Jams & Jellies in Less Than 30 Minutes. She quickly explained that a jam consists of one or more fruits, and the final product allows you to see the blueberries, apricots, or other fruits shining through the jar! A jelly, however, is typically clear without chunks of fruit. Seems pretty obvious now, no? <p>Bennett is a woman who knows her jams and jellies and, like the title of her book indicates, can make them quickly. In fact, she makes it seem easy, effortless, and fun - which is why she wrote the book. As she says, I realized that jam making isn't the difficult, laborious process that most people imagine. My mama made the most incredible jams, and I revitalized the process by eliminating old-fashioned steps that our great-grandmothers followed. <p>She's highlighted the basics below and shared a few recipes from

Author Information

Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah.

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