Authors: Marisa McClellan
Food in Jars (6 page)
3 cups/600 g granulated sugar
Zest and juice of 2 limes
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the peaches and sugar in a large pot. Bring to a boil and let jam boil for 15 to 20 minutes over high heat, until the fruit softens and can be mashed with the back of a wooden spoon.
If you prefer a smoother-textured jam, use an immersion blender (taking care not to burn yourself with hot jam) to break down some of the chunks. If you prefer a chunkier jam, just leave it as is. Add the lime zest and juice and stir well. Add the pectin and bring to a rolling boil for a full 5 minutes, until it looks molten and syrupy.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see
page 11
).
I
CONSIDER RASPBERRIES TO BE THE MOST PRECIOUS
of the summer fruit. Each year, it takes an act of will to put aside enough for a batch of jam. I never regret the sacrifice after the fact though, as I do love having a couple of pints tucked away for the snowy days in February. Unlike the recipe for Nearly Seedless Blackberry-Sage Jam, I do not seed the fruit for this jam. I enjoy the gentle crunch of the raspberry seeds and actually find the jam somewhat less charming when they're absent. However, if you're a seed hater, feel free to seed (check out the instructions on page 37).
6 cups crushed raspberries (about 2 dry quarts/980 g)
4 cups/800 g granulated sugar
Juice of 1 lemon
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the crushed berries and sugar in a large pot and stir to combine. Bring to a boil over high heat and stir frequently until all the berries have broken down and the bubbles look thick and viscous, about 15 to 20 minutes. Add the lemon juice and the pectin. Return to a rapid boil and allow the mixture to boil for about 5 minutes.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see
page 11
).
H
AVE YOU EVER FOUND YOURSELF IN A SCENARIO
where the summer fruit you bought to eat out of hand is suddenly going much riper far faster than you can manage? You don't want to let it go to waste, but you can't devote the time to making something with it just now. That's when a small batch recipe like this comes in handy. Carve up a few of the ripest pieces of stone fruit, mix them with some sugar, and come back (up to 2 days) later when you can handle half an hour at the stove. The maceration time helps get the juices running and makes for very tasty jam (if you're a vanilla freak like me, toss half a vanilla bean in with the fruit for an infusion of vanilla flavor).
3 cups pitted and chopped stone fruit (use any combination of peaches, plums, nectarines, pluots, or even cherries; about 1½ pounds/680 g mixed fruit)
2 cups/400 g granulated sugar
Zest and juice of 1 lemon
Combine the chopped fruit and sugar in an airtight container and place in the refrigerator for 2 to 48 hours.
When you're ready to make jam, prepare a boiling water bath and 3 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Pour the macerated fruit into a medium pot. Bring to a boil and let the jam bubble, stirring regularly, until it reduces and develops a syrupy look.
Insert your candy thermometer into the jam and attach it to the side of the pot. Let the jam boil vigorously until it reaches 220°F/105°C.
When the jam has reached 220°F/105°C and the temperature remains steady for 2 minutes, remove the pot from the heat and ladle the jam into prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see
page 11
).
D
URING MY CHILDHOOD IN PORTLAND, OREGON, I
got very used to the idea of free blackberries. They grow wild all over the Pacific Northwest, to the point of becoming a nuisance (my father once had to rent a backhoe in order to reclaim a portion of our yard from the blackberry brambles). Those wild blackberries are
very
seedy, thus my habit of making seedless blackberry jam. If you prefer your blackberry jam to retain some crunch, feel free to skip the seeding step.
6 cups seedless blackberry pulp (from 3 quarts/1.7 kg blackberries, mashed through a strainer with the back of a wooden spoon)
4 cups/800 g granulated sugar
15 to 20 fresh sage leaves
Zest and juice of 1 lemon
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a large pot, combine the fruit pulp and sugar and bring to a boil over high heat. Add the sage leaves and lemon zest and juice and stir to combine. Let the mixture continue to boil, stirring frequently to prevent it from bubbling over.
When the mixture appears to have thickened, which should take approximately 20 to 25 minutes, reduce the heat to a simmer and add the pectin. Return to a boil for at least 5 minutes.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see
page 11
).
WITH VANILLAC
ANTALOUPE IS NOT THE FIRST FRUIT THAT SPRINGS
to mind when a canner's thoughts turn to jam. However, for the melon lovers in the crowd, I beg you not to skip this one. When you combine cantaloupe with a bit of sugar and vanilla, it ends up tasting like the best and most exotic Creamsicle you've ever had. As a Creamsicle lover, I find this feature highly enticing. By design, this recipe makes a fairly small batch. I find that one smallish melon or half of an enormous one yields just the right amount.
2½ cups chopped peeled cantaloupe (from about 2 pounds/910 g cantaloupe)
1½ cups/300 g granulated sugar
1 vanilla bean, split and scraped
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 (3-ounce/85 ml) packet liquid pectin
Prepare a boiling water bath and 3 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes.
Add the lemon zest, lemon juice, and the packet of liquid pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see
page 11
).
