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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 - Couverture souple
Livre 10 sur 10: Fermentation & Preserving Guides
Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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The Set Point (Paperback)
impression à la demandeVendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : 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. N° de réf. du vendeur 9798193501015
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EUR 21,35
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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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)
impression à la demandeVendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Print on Demand. N° de réf. du vendeur I-9798193501015
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EUR 19,37
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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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
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : 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. N° de réf. du vendeur 9798193501015
Acheter neuf
EUR 26,14
Expédition à EUR 35
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
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The Set Point (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : 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. N° de réf. du vendeur 9798193501015
Acheter neuf
EUR 25,84
Expédition à EUR 44,22
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)