Breakfast, Jam, Tahini & Halva
Cherry Varieties and Choosing Cherries for Jam
Cherry varieties and groups, pectin and acid, choosing ripeness, white cherries, stoning, sugar ratios and controlling the set.
6 min read
Tags
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
Ten Sweet and Savoury Recipes Using Jam
Three functions of jam in the kitchen, sweet uses, the logic of savoury pairings, ten recipes, consistency, acid balance and using up open jars.
6 min read
- Breakfast, Jam, Tahini & Halva
How to Sterilise Jam Jars
Sterilisation versus pasteurisation, three methods, the lid and seal problem, filling temperature, checking the vacuum, mistakes and storage.
6 min read
- Breakfast, Jam, Tahini & Halva
Serving Jam and Honey at a Hotel Buffet
Portion pots versus open service, hygiene rules, how many varieties, comb honey, temperature, layout and cost.
5 min read
- Breakfast, Jam, Tahini & Halva
Storing Opened Jam: Preventing Mould
How mould develops, the water activity threshold, jar hygiene, condensation, low-sugar products, freezing and what to do with mouldy jam.
5 min read
- Breakfast, Jam, Tahini & Halva
Jam, Marmalade and Jelly: What Separates Them?
The legal definitions, the form the fruit takes, the chemistry of gelling, differences in cooking, applications and textural expectations.
6 min read
- Breakfast, Jam, Tahini & Halva
What Does High Fruit Content Mean on a Jam Label?
The legal distinction between jam, marmalade and extra jam, what fruit content means, the role of pectin and sugar, low-sugar products and label reading.
5 min read
- Breakfast, Jam, Tahini & Halva
How Is Jam Made? Why the Fruit-to-Sugar Ratio Matters
The role of pectin, acid and sugar in setting jam; what the fruit ratio means, boiling times and ways to test the set.
6 min read
