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Jams, Jellies and Marmalades

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  1. Chapter 1 – Course Presentation and Recipe Book
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Meet your instructor
  5. Which preserve would you make for…?
  6. Recipe Book
  7. Additional Material
  8. Ebook (Spanish)
  9. Share with the Community
  10. Chapter 2 – Introduction to Jams and Jellies
    Preservation techniques in the sweet world
  11. Selection of fruits, gelling agents, thickeners and sweetners
  12. Basic and secondary utensils
  13. Degrees Brix and pH
  14. Production process: cooking, canning, pasteurization, chilling and storage
  15. Pectins
  16. Product labeling
  17. QUIZ: Introduction
    1 Quiz
  18. Chapter 3 – Pectins: Apple Jelly (base)
    Apple Pectin: Presentation of ingredients
  19. Preparation of apple pectin: Cooking
  20. Preparation of apple pectin : Filtration of liquid and addition of sugars
  21. Finishing the apple pectin: Transferring to jars
  22. Apple Pectin: Presentation
  23. QUIZ: Apple Pectin
    1 Quiz
  24. Chapter 4 – Pectins: 'Zero Waste' Citrus Peel Jelly (base)
    Citrus Peel Pectin: Presentation of ingredients
  25. Citrus Peel Pectin: Preparation
  26. Citrus Peel Pectin: Finishing
  27. QUIZ: Citrus Jelly
    1 Quiz
  28. Chapter 5 – Cherry, Champagne and Passion Fruit Jam
    Cherry, champagne and passion fruit jam: Presentation of ingredients
  29. Preparation of cherry, champagne and passion fruit jam
  30. Finishing of cherry, champagne and passion fruit jam
  31. QUIZ: Cherry, Champagne and Passion Fruit Jam
    1 Quiz
  32. Chapter 6 – Banana, Limequat and 32% Bean-to-Bar Chocolate Jam
    Banana, limequat and chocolate jam: Presentation of ingredients
  33. Preparation of banana jam
  34. Finishing the banana, limequat and chocolate jam
  35. QUIZ: Banana, limequat and chocolate jam
    1 Quiz
  36. Chapter 7 – Bitter Orange Marmalade with Indian Green Cardamom
    Bitter Orange Marmalade: Presentation of ingredients
  37. Preparation of Bitter Orange Marmalade
  38. Bitter Orange Marmalade: Finishing and presentation
  39. QUIZ: Bitter Orange Marmalade
    1 Quiz
  40. Chapter 8 – Tahitian Vanilla Jelly
    Tahitian Vanilla Jelly: Presentation of ingredients
  41. Preparation of Tahitian Vanilla Jelly
  42. Tahitian Vanilla Jelly: Finishing and Presentation
  43. QUIZ: Tahitian Vanilla Jelly
    1 Quiz
  44. Chapter 9 – Watermelon, Mint and Chia Jelly
    Watermelon, Mint and Chia Jelly: Presentation of ingredients
  45. Mint Jelly: Preparation and bottling
  46. Watermelon Jelly: Preparation and bottling
  47. Presentation of the Watermelon, Mint and Chia Jelly
  48. QUIZ: Watermelon, Mint and Chia Jelly
    1 Quiz
  49. Chapter 10 – Coconut Jelly with Roasted Coffee Beans
    Coconut Jelly with Roasted Coffee Beans: Presentation of ingredients
  50. Preparation of Coconut Jelly with Roasted Coffee Beans
  51. Coconut Jelly with Roasted Coffee Beans: Finishing and bottling
  52. Coconut Jelly with Roasted Coffee Beans: Presentation
  53. QUIZ: Coconut Jelly with Roasted Coffee Beans
    1 Quiz
  54. Chapter 11 – Raspberry and Aleppo Pistachio Jam
    Raspberry and Aleppo pistachio jam: Presentation of ingredients
  55. Preparation of raspberry jam
  56. Raspberry and Aleppo pistachio jam: Finishing and bottling
  57. Presentation of Raspberry and Aleppo pistachio jam
  58. QUIZ: Raspberry and Aleppo Pistachio Jam
    1 Quiz
  59. Chapter 12 – Apricot Compote with Lavender
    Apricot Compote with Lavender: Presentation of ingredients
  60. Preparation of Apricot Compote with Lavender
  61. Apricot Compote with Lavender: Finishing and presentation
  62. QUIZ: Apricot Compote with Lavender
    1 Quiz
  63. Chapter 13 – Seasonal Flower Gelée, Elderflower and Rosewater
    Seasonal Flower Gelée, Elderflower and Rosewater: Presentation of ingredients and concept
  64. Preparation of Seasonal Flower Gelée, Elderflower and Rosewater
  65. Seasonal Flower Gelée, Elderflower and Rosewater: Finishing and Presentation
  66. QUIZ: Seasonal Flower Gelée, Elderflower and Rosewater
    1 Quiz
  67. Chapter 14 – Beetroot and White Tea Gelée
    Beetroot and White Tea Gelée: Presentation of ingredients
  68. Presentation of Beetroot and White Tea Gelée
  69. Beetroot and White Tea Gelée: Finishing and presentation
  70. QUIZ: Beetroot Gelée
    1 Quiz
  71. Chapter 15 – Salty Gelée of Fresh Seaweed
    Salty Gelée of Fresh Seaweed: Presentation of ingredients
  72. Salty Gelée of Fresh Seaweed: Preparation
  73. Salty Gelée of Fresh Seaweed: Finishing and bottling
  74. Salty Gelée of Fresh Seaweed: Presentation
  75. QUIZ: Salty Gelée of Fresh Seaweed
    1 Quiz
  76. Before you go
    Related courses
  1. Become a member
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QUIZ: Citrus Jelly

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Jams, Jellies and Marmalades QUIZ: Citrus Jelly QUIZ: Citrus Jelly

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