introduction
food safety
Tool list
How to Choose the Right Pot
3 Ways to Sterilize Jam Jars
How to sterilize with boiling water
Tips for making preserves

Chapter 1 Fresh Fruit

Understanding Fruit
The star fruit of the show
apologize
apricot
Blackberry
blueberries
cherry
cranberries
Elderberry
fig
grapefruit
grape
kiwi
kumquat
lemon
lime
lute
mandarin
Audi
Peach
orange
peach
ship
persimmon
plum
pomegranate
Queens
raspberry
strawberry
tomato

Chapter 2 Jam

Jam Workshop
strawberry jam
Apricot jam
Raspberry Lemon Jam
Blueberry Mint Jam
mixed berry jam
Plum Cinnamon Jam
peach jam
Cherry Maple Jam
fig jam
Baekcheondo Peach Habanero Jam
Jam Bar
Homemade Pocket Tarts
Peanut Butter and Jelly Muffins

Chapter 3 Marmalade

Marmalade Workshop
Lemon Ginger Marmalade
Bear's Lime Marmalade
Spiced Orange Marmalade
Three Fruit Marmalade
Big Sur Marmalade
Pink Grapefruit Marmalade
Remalade
Kumquat Honey Marmalade
Orange Cranberry Marmalade
Fruit Cobbler
Thumb Cookies
Gluten-Free Thumb Cookies
Linzer Cookies

Chapter 4 Drinks

Beverage Workshop
Concord grape juice
lemon juice
elderberry juice
Watermelon Basil Lime Syrup
Orange Vanilla Syrup
Peach Rosemary Syrup
Blackberry Sage Syrup
Strawberry Ginger Shrub
Orange, Bay, Rosemary, and Shrub
Queen's Octagon Shrub
Pomegranate Black Pepper Shrub
Bergamot Earl Grey Shrub
Lemon Beet Ginger Shrimp
Plum Cardamom Shrub
Strawberry Coffee Shrub
Kumquat Saffron Shrub
drinking vinegar

Chapter 5: Whole Fruit, Pie Filling, Sauce, and Butter

Fruit Preservation Workshop
Cherry Jubilee
Berry Jubilee
Honey Apricot Pickles
Honey Tangerine Preserves
Apricot Pie Filling
Peach Pie Filling
Plum Pie Filling
Apple Pie Filling
cranberry sauce
applesauce
Pear Ginger Sauce
apple butter
pear butter
Apricot butter
plum butter
pie
galette

Chapter 6 Inadequate

Queen's Jelly
Member
Red Pepper Jam
Dry-grown tomato jam
Moroccan preserved lemons
Citrus salt
Indian Lemon Pickle
tomato chutney
plum chutney
Citrus Candied Peel
Pickled ginger
dried fruit
scone

Acknowledgements
index

Is it really necessary to put in this much sugar?
Should I only make jam with fully ripe or overripe fruit?
Answers to all the questions I had while making preserves

When Jordan first started making jam, the person who taught him how to do it told him to use a 1:1 ratio of jam to sugar.
That way, it can be preserved for a long time.
From then on, curiosity and a spirit of challenge sprouted in Jordan's heart.
Another student even told Jordan, who taught that peaches should be preserved with the skin on, that they could be made into delicious preserves without peeling them.
There were countless people who asked if this was okay and if this was right.
I've also met people who said they bought a lot of fruit 'for jam' at the market.
I was wondering if it was necessary to make jam from overripe fruit.
Jordan has developed his own unique ratios while making jam with countless fruits! He's systematically organized the essentials and the ones you can adapt at your own discretion, so if you've ever messed up a jam, I highly recommend it!

From how to properly prepare fruit to how to safely preserve preserves
From the necessary materials to the entire process!

This book first explains the characteristics of fruit, which is the beginning of everything.
We provide various ideas, including the best time to eat, firmness, things to keep in mind when handling, and even which ingredients go well together.
And Jordan is revealing the award-winning recipe he developed himself.
This is a special book filled with Jordan's signature recipes.
Jordan created a low-sugar product by fixing the sugar to fruit ratio at 1:4.
Sometimes I make marmalade without peeling the peaches.
This book introduces the characteristics of all kinds of fruits that Jordan has dealt with.
With this book, you can make preserves of the fruit you received as a gift before it rots.