Breakfast, Jam, Tahini & Halva
White Cherry Jam: A Little-Known Breakfast Preserve
The botanical difference, the consequences of missing pigment, acid and sugar, pectin, protecting the colour, uses and storage.
5 min read
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jam
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
26 articles
In this category
- Breakfast, Jam, Tahini & Halva
Why Does Quince Jam Turn Red? The Chemistry of Cooking
The tannins behind the colour, the effect of cooking time, the role of pH, covered against uncovered, pectin, consistency and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
What Does 65 Percent Fruit Mean in Raspberry Jam?
What fruit content means, legal categories, its relation to sugar, how consistency gets achieved, the difficulties of raspberry, uses and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
Tarts and Pies With Peach Jam
The advantage of jam over fresh fruit, measuring consistency, solving the running problem, the tart base, lattice pies, quantities and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
Serving Raspberry Jam at Breakfast and in Desserts
The acid profile of raspberry, the question of seeds, breakfast uses, cheese pairings, desserts, making a sauce, quantity and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
What to Read on a Strawberry Jam Label
The fruit declaration, jam versus extra jam, sugar, pectin and gelling agents, acidity regulators, flavourings and colour, preservatives and pack information.
5 min read
- Breakfast, Jam, Tahini & Halva
Pairing Blackberry Jam With Cheese
The flavour profile of blackberry, acid and salt, which cheeses pair, the seeds, proportions on the plate, bread, serving temperature and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
Orange Jam Versus Marmalade
How they are defined, the role of peel, pectin, managing bitterness, sugar and set, cooking times, uses and storage.
6 min read
- Breakfast, Jam, Tahini & Halva
Quince at the Winter Table
The season, why it is hard raw, the chemistry of its reddening, jam and dessert uses, its place in meat dishes, nutrition and storage.
5 min read