Read The Canning Kitchen for Free Online Page A
Authors: Amy Bronee
drip-down-your-chin peaches any time of year with this delectable jam. Pull out a jar at breakfast to spread on hot buttered toast or muffins, or stir into plain yogurt for a peachy breakfast or snack. In the evening, a spoonful of this jam shaken with peach schnapps, orange juice and ice makes for a delicious cocktail garnished with a sprig of fresh rosemary.
MAKES SIX 250 ML (1 CUP) JARS
2½ lb (1.125 kg) peaches
1 package (57 g) regular pectin powder
5 cups (1.25 L) granulated sugar
With a sharp knife, score an X in the bottom of each peach. Plunge them whole into a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Pull or cut out the pits. Finely chop the peaches or crush with a masher in a large, heavy-bottomed pot.
Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full foamy boil over highest heat, stirring constantly. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard the foamy scum. Stir the jam for a couple of minutes to lower the temperature just a bit to prevent floating fruit.
Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP To ensure ripeness before you get started, bite into each peach to make sure it’s juicy, sweet and fresh enough to go into your homemade jam. Both clingstone and freestone peaches can be used for making jam, although freestone are a little easier to prepare because the pits aren’t attached to the flesh.
R ASPBERRY C OCOA J AM
Classic raspberry jam gets a sinful twist with pure cocoa powder. Share spooned onto brownies and topped with whipped cream and chocolate shavings for a special dessert with someone you love, or whisk with a little dessert wine in a small saucepan until warm and pour over chocolate gateau. You’ve never had a jam like this before.
MAKES SEVEN 250 ML (1 CUP) JARS
2½ lb (1.125 kg) raspberries
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) pure cocoa powder
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the raspberries under cool running water and drain well. Crush the berries in a large, heavy-bottomed pot with a masher (you should have just about 5 cups/1.25 L of crushed berries).
Stir in the lemon juice, cocoa powder and pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full boil, stirring constantly. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Milk products aren’t safe for water bath canning, so it’s important to use a pure cocoa powder that has no added milk solids. Look for one that lists only cocoa powder in the ingredients.
L EMON R ASPBERRY J AMALADE
Jam meets marmalade in this fun and fruity spread that uses fresh raspberries as well as freshly squeezed lemon juice and thinly sliced lemon peel. Enjoy your own afternoon tea by spreading this on freshly baked scones and topping with traditional clotted cream. Pinkies up!
MAKES SIX 250 ML (1 CUP) JARS
2 lb (900 g) raspberries
1 lb (450 g) lemons
1 package (57 g) regular pectin powder
5½ cups (1.375 L) granulated sugar
Rinse the raspberries under cool running water and drain well. In a large, heavy-bottomed pot, crush the berries well with a masher.
Scrub the lemons under cool running water. Slice the lemons in half and juice thoroughly into the pot, skimming off and discarding the seeds. Using a metal spoon, scrape out and discard the membranes from the lemon halves, then slice off and discard the stem and blossom ends. Slice the peels very thinly, adding them to the
MAKES SIX 250 ML (1 CUP) JARS
2½ lb (1.125 kg) peaches
1 package (57 g) regular pectin powder
5 cups (1.25 L) granulated sugar
With a sharp knife, score an X in the bottom of each peach. Plunge them whole into a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Pull or cut out the pits. Finely chop the peaches or crush with a masher in a large, heavy-bottomed pot.
Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full foamy boil over highest heat, stirring constantly. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard the foamy scum. Stir the jam for a couple of minutes to lower the temperature just a bit to prevent floating fruit.
Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP To ensure ripeness before you get started, bite into each peach to make sure it’s juicy, sweet and fresh enough to go into your homemade jam. Both clingstone and freestone peaches can be used for making jam, although freestone are a little easier to prepare because the pits aren’t attached to the flesh.
R ASPBERRY C OCOA J AM
Classic raspberry jam gets a sinful twist with pure cocoa powder. Share spooned onto brownies and topped with whipped cream and chocolate shavings for a special dessert with someone you love, or whisk with a little dessert wine in a small saucepan until warm and pour over chocolate gateau. You’ve never had a jam like this before.
MAKES SEVEN 250 ML (1 CUP) JARS
2½ lb (1.125 kg) raspberries
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) pure cocoa powder
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the raspberries under cool running water and drain well. Crush the berries in a large, heavy-bottomed pot with a masher (you should have just about 5 cups/1.25 L of crushed berries).
Stir in the lemon juice, cocoa powder and pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full boil, stirring constantly. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Milk products aren’t safe for water bath canning, so it’s important to use a pure cocoa powder that has no added milk solids. Look for one that lists only cocoa powder in the ingredients.
L EMON R ASPBERRY J AMALADE
Jam meets marmalade in this fun and fruity spread that uses fresh raspberries as well as freshly squeezed lemon juice and thinly sliced lemon peel. Enjoy your own afternoon tea by spreading this on freshly baked scones and topping with traditional clotted cream. Pinkies up!
MAKES SIX 250 ML (1 CUP) JARS
2 lb (900 g) raspberries
1 lb (450 g) lemons
1 package (57 g) regular pectin powder
5½ cups (1.375 L) granulated sugar
Rinse the raspberries under cool running water and drain well. In a large, heavy-bottomed pot, crush the berries well with a masher.
Scrub the lemons under cool running water. Slice the lemons in half and juice thoroughly into the pot, skimming off and discarding the seeds. Using a metal spoon, scrape out and discard the membranes from the lemon halves, then slice off and discard the stem and blossom ends. Slice the peels very thinly, adding them to the
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