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This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Strawberry jam created from gelling sugar. Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium ...
Raw cape gooseberries are 85% water, 11% carbohydrates, 2% protein, and 1% fat (table). In a reference amount of 100 grams (3.5 oz), raw cape gooseberries supply 53 calories and provide moderate levels (10–19% of the Daily Value) of niacin and vitamin C.
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
A flea-beetle (Phenrica guerini), a leaf-mining moth (Epipagis cambogialis), and a stem-wilter, (Catorhintha schaffneri), feed on the leaves.[5]Although Pereskia aculeata is edible and of high nutrition quality, being an alternative to conventional food, this plant is a declared weed in South Africa where it does extensive damage to forest areas by smothering indigenous trees.
Sapling. Phyllanthus acidus is an intermediary between a shrub and tree, reaching 2 to 9 m (6½ to 30 ft) high. [2] The tree's dense and bushy crown is composed of thickish, tough main branches, at the end of which are clusters of deciduous, greenish, 15-to-30-cm long branchlets.
Spoon 1 rounded teaspoon of jam onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal.
Dovyalis hebecarpa, with common names Ceylon gooseberry, [2] ketembilla, [2] and kitambilla, [2] is a plant in the genus Dovyalis, native to Sri Lanka and southern India. The fruit are often eaten fresh, or made into jam. Some cultivars have been selected for being thornless (making harvesting easier) and for larger fruit.
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