Fruit jams are not preserved with sodium chloride; it is rarely added to improve the taste.
Jams and preserves are thicker, made by cooking fruit, pectin, and sugar until the texture is almost a puree
It preserves fruit, like in jellies and jams.
A damson is a fruit. They are like small plums and used a lot in jams. When a damson is unripe it can taste sour.
Sur-Gel (or Sure-Gel) is fruit pectin for making jams & jellies
Quince is a fruit that is used to make jam, jelly and quince pudding.
Traditionally no. Jelly is made from fruit or vegetable juice. Jams are made from whole fruit. If it has seeds, it is a jam not a jelly.
Fruit pectin is what is inside of a fruit when it is squeezed!! Once you do that you will pur it into a beaker, and see how much fruit juice there is. Then you will have to pour the juice into the thingy with tiny holes. The pectin will not go through, so get some and examine!!!
No, some jams are not evey cooked. These homemade jams need to be kept in the fridge, but can have large fruit pieces, and arguably the best taste. In cooked jams the time, sugar and pectin added can vary depending on the fruit. Traditionally, many berries do not need pectin added as they produce it naturally. Cranberrise are a good example of this. Other fruit like apples, or and grapes require a very long cook time, its better sometimes to just use the juice and added pectin. YOu can also vary the amount depending on how solid you like your jam to be. From Jessie: add to the above: some jams are cooked to have chunks of fruit in them, then they are called a "conserve" and not always a jam.
Jams are made from juice and pulp. Jellies are made from juice that the pulp has been strained from, so it is clear. Preserves are made from the whole fruit or crushed fruit so that they have pieces of the fruit in it.
It is a yellow plum. It is used in jams primarily.
Glass containers are good for jams and jellies because the glass won't react with the acidity of the fruit. Glass is also preferred since you can see the contents.