Passion Fruit and Peach Jam

  • 2 passion fruits
  • 4 peaches
  • 150 g (5.29 oz) sugar
  • 2 drops vanilla extract
  • ½ pint (8 oz) glass jars
  1. Peel off peaches, remove pits and dice peaches. Place in small pot, add 3 tablespoon of water and bring to a boil. Cover the pot and cook on low heat for 10 minutes, stirring often.
  2. Add sugar, passion fruit pulp and vanilla. Increase heat and bring to a boil.
  3. Cook without cover on medium heat for 30 minutes stirring often.
  4. Fill jam into sterile glass jars, tighten lids and process in a water bath canner for 5 minutes.
  5. Remove jars from canner and let stand for 12 hours.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
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Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish