If you have a food question email Glenys at glenyswoollard@clear.net.nz
IS THERE ANY DIFFERENCE BETWEEN ALMOND ESSENCE AND ALMOND EXTRACT?
Yes. Almond essence is manufactured using artificial flavours, while almond extract is the real thing, made from the oil of bitter almonds. Although the essence is cheaper, the extract
is worth seeking out for its superior flavour - try a specialty food store if necessary.
Note that ratafia essence (sometimes called for in old cookbooks) is made from the kernels of almonds, cherries, peaches and other stone fruits but, for a similar flavour, you could substitute almond extract.
CAN I REDUCE THE AMOUNT OF SUGAR IN A JAM RECIPE?
Not without affecting the setting and keeping qualities of the jam, though you can get around the latter by filling the jars with boiling preserve then immediately screwing on sterilised preserving-type lids. Low-sugar jams are best made in small quantities and potted in small jars, as once opened they need to be stored in the fridge and used within three or four weeks. For cooks prepared to experiment, at least one kitchen supply store advertises no-sugar-needed pectin.
