BLUE FLAME KITCHEN
Preserve the joys of summer into winter
Preserving your garden’s bounty can be a rewarding experience. Taking juicy, flavourful fruit and berries and turning out colourful, alluring jars of jams and jellies is very satisfying, especially for their ability to conjure up summer memories in the dead of winter.
For someone new to preserving, jams and jellies are some of the easiest preserves to make, either with a long-boil method or by adding pectin, a natural gelling agent made from apples or citrus fruits. Adding pectin allows you to use fruits without enough pectin, or gelling power, and gives a fresher flavour with less boiling.
Whichever method you choose, be sure to follow the recipe exactly to get the best results. When adding pectin, for example, the correct ratio of pectin, sugar and acid is needed, otherwise it may not set up.
Almost any fruit mixture will thicken to a jam consistency if there is enough sugar and if it is cooked enough. If a lower amount of sugar is used, the mixture may need to be boiled longer to concentrate the sugar.
This might overcook the product and produce a thick, gummy texture.
To guarantee that a proper seal forms and to prevent the growth of mould, jams and jellies must be processed in a boiling water bath for 10 minutes.
This will allow you to store your jars on a shelf in a cool, dark place. As a guideline, use these up within one year.
These jams and jellies are perfect ways to enjoy a taste of summer all year-round.
Evans Cherry Jam
4 cups (1 L) crushed pitted Evans cherries 2 tbsp (25 mL) lemon juice 1 pkg (57 g) Bernardin Fruit Pectin 5 cups (1.25 L) sugar
Combine cherries and lemon juice in a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes. Makes 6 cups (1.5 L).
Evans Cherry Jelly
10 cups (2.5 L) Evans cherries 3 cups (750 mL) water 2 tbsp (25 mL) lemon juice 1 pkg (57 g) Bernardin Fruit Pectin 7 cups (1.75 L) sugar
To prepare juice, combine cherries and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Mash mixture occasionally while cooking. Strain through a jelly bag. Measure 5 cups (1.25 L) cherry juice and lemon juice into a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes. Makes 8 cups (2 L).
Saskatoon Jam
4 cups (1 L) saskatoons 3 cups (750 mL) sugar 1/4 cup (50 mL) water Juice and grated peel of 1/2 lemon Crush saskatoons in a Dutch oven. Heat gently until juice starts to flow. Add sugar and water and bring to a boil, stirring constantly. Add lemon juice and peel. Bring to a boil and cook, stirring frequently until thick, about 15 minutes.
Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes. Makes about 3 cups (750 mL).