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RODALE NEWS, EMMAUS, PA—Looking for something to do this weekend? Try making preserves, jams, or jelly, with all the farmer's market fruit that's just about to fade away until next summer.
# 1: Peach Preserves Our own Nickel Pincher provided some preserves recipes a few weeks ago, along with a list of proper equipment and canning techniques. Try her recipe for peach preserves, or try one of these jam or jelly recipes before the season ends. (Store the jams and jellies in your fridge or freezer, unless you process them after canning, as in the recipes for preserves.)
# 2: Strawberry Jam
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Strawberries make an appearance twice in some regions, early on in June and then again in late August/early September. |
Ingredients:
2 pounds fresh strawberries, hulled
1½ cups sugar
1 Tablespoon fresh lemon juice
1. Halve or quarter the strawberries to make equal-size pieces.
2. In a large stainless steel saucepan, combine the strawberries and 1 cup of the sugar. Bring to a simmer and cook over medium heat, stirring frequently, for 15 minutes, or until the mixture thickens.
3. Occasionally mash the berries with the back of a wooden spoon as they cook.
4. Add the remaining ½ cup sugar and cook for 5 minutes, or until the jam thickens again. Remove from the heat, and stir in the lemon juice.
5. Pour the jam into hot, properly sterilized preserving jars, leaving 1/8" of headspace between the top of the jam and the top of the jar. Wipe the rims clean, attach the lids, and tightly screw on the caps. Invert the jars for 10 seconds.
6. Cool on a wire rack. Store in the refrigerator.
Refrigerator jams
are refrig. jams pretty runny? I made my first batch last night. Pretty runny this AM. Tried to reheat with disasterous effects (turned brown, burned on bottom, etc.)! So whole batch is down the drain. Maybe it was not simmered long enough last night? Or maybe it was just fine if they are all pretty runny. I just don't know.
Reduced sugar jam options
David,
Standard pectin (the stuff that gives jams and jellies their gel) depends on sugar to work. Not enough sugar and all you get is fruit juice.
You can find "low" or "reduced" sugar versions of packaged pectin in most supermarket canning sections that will allow you to cut the sugar back somewhat. Follow the instructions in the package.
You can also make refrigerator jams and jellies using unflavored gelatin and any sweetener you choose. Do an online search and you will turn up lots of recipies.
Fruit spreads can be made with no added sugar by cooking down any type of crushed fruit until it is as thick as you like it, adding you choice of sweetener to taste (it often is plenty sweet on its own) when it is done. Be sure to store in the refrigerator or freezer as low-sugar spreads do not keep safely at room temperature unless canned in a pressure canner.
Hope this helps!
why us sugar in making Jam
Dear Sir or madam.
I noticed that you us a lot of sugar in making jams and preserves.
As a diabetic person I find there is far to much sugar.
Can i use other types of sugar. i would be gratfull if you could pass information to help people like myself.
Yours Sincerely.
David Charlton