Brief title
To create a new range of organic jams, how can a new jam fit in todays market of jams, how can it be made to be more fun and engaging.
Considerations
How the bottles will stand out off the shelf, how are they going to look different. How the inside of the product works with the outside, How the bottles can be used afterwards or how the product can be made differently to whats out there already.
Mandatory
Requirements
A range of different packaging and a number of different jams,
all photographed in a professional manner.
Target
Audience
People who are interested in organic foods products and where the
ingredients are sourced from, also for people who take an interest in more
rustic packaging.
Initial research
Visual research
For my initial research i am going to look into different types of organic food products and the brand and identity that they have and how it differs from other food products. But also looking at jars and there shapes and how the ingredient is used with the outside of the product.
I really like the idea of these jars, also the product inside is visible and there isnt much needed on the outside in terms of branding. I could maybe have a cut out section that works with whats inside.
Again i really like the aesthetic of this branding, it is different and very interesting.
Again these could be types of bottles i use so to create something that is different. Also the brown paper creates a product that is organic looking, i think the stock i am going to use will be a recycled brown paper.
An idea of how to store the jars.
Types of Jams
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. The preparation of fruit preserves today often involves adding commercial or natural pectin as a gelling agent, although sugar or honey may be used as well. Before World War II, fruit preserve recipes did not include pectin, and many artisan jams today are made without pectin. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used.
Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry, as well as savoury preserves of vegetables, such as tomatoes or squash. In American English, the plural form "preserves" is used to describe all types of jams and jellies. In all other English speaking countries most fruit preserves are simply called jam, with the singular preserve being applied to high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.
Jams
In the U.S., jam typically contains both the juice and flesh of a fruit or vegetable,[12] although some cookbooks define it as a cooked and jelled puree.[13]
The term "jam" refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers:
- "Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid." – Berolzheimer R (ed) et al. (1959)[notes 1]
Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste.
JAMS
I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.
Got this in a neat cookbook from Vegemite in a swap.
This is so simple and so good. Update: I have changed the sugar ingredient amount from 5 1/2 cups to 2 1/2 cups-5 cups because it is so sweet, you don't need all the amount. Enjoy!
We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly.
This is for green tomatoes.Kids love the grape. Adults love the lemon to spread on crackers, chicken and fish or waffles and pancakes. Quick and very easy. Makes 10 half pints.
Excellent setting jam recipe from my Grandmother.
Grandma taught Mom how to make this and Mom had a tree to make as much as she wanted! Remember to peel and cut the figs under running water or the acid will hurt your hands. Totally excellent on buttered English Muffins!!
If you are lucky enough to have a plum tree this plum jam is great for holiday gifts. Although these seem time-consuming it is mostly standing time and very little actual working time. Recipe source: Bon Appetit (December 1982)
Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.
Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.
The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.
If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!
From the Ball Blue Book, this is a yummy jam! Cook time is estimated.
Plum jam with a zesty kick from the juice and zest of limes and fresh and dried ginger.
This what I always make with my first pick of Rhubarb. I have had this recipe for a lot of years and have handed it out many times. So easy and such a wonderful taste. I take it as a little gift when we go on vacation to visit friends and family. Enjoy
Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.
This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.
Very simple recipe, great as jam or mixed with yoghurt for a health brekky.
I love pomegranates and it is hard to have to wait for the late fall season to be able to have them. So making this jelly is second best. You do not have to make the juice, it can be purchased in the Health Food section of your supermarket or a healthfood store. Make sure it is pure pomegranate juice. A good brand is POM. They even have mix pomegranate and mango, plus other combos! If making this for gifts, you could probably make them in the 4 oz jars. A truly beautiful and tasty jelly. If you like currant jelly, you'll love this!
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