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

QUIZ: Citrus Jelly

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

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