I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.
4 Cups Peeled & Finely Chopped Peaches
7 Cups Sugar
1/4 Cup Lemon Juice
3 Ounces Liquid Fruit Pectin
In a large heavy pan combine the peaches, sugar and lemon juice. Heat over a medium high heat until the mixture comes to a boil. Stir constantly to dissolve the sugar. Add the liquid pectin. Bring to a full boil. Boil hard for 15 minutes. Remove from the heat and quickly skim off the foam with a spoon. Ladle at once into hot, sterilized half pint canning jars. Leave a 1/4 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water bath for 5 minutes. Remove the jars and cool on racks. Makes 7 half pints.
By adding the grated apple, which is a pectin packed fruit, it naturally jells the jam and gives it a pleasant tartness.
1 Pound Strawberries
2/3 Cup Sugar
1 Peeled Granny Smith Apple
1 Tablespoon Fresh Lemon Juice
Hull and quarter the strawberries. You may use fresh or frozen (thaw before using). In a heavy skillet combine the strawberries and sugar. Grate the peeled apple and stir into the strawberry mixture. Cook over a medium low heat. Stir and break up the strawberries until the sugar dissolves. Simmer for 15 minutes until the jam has thickened. Stir in the lemon juice. Transfer to a bowl or jar and let cool. Cover and chill for 2 ½ hours until set. Keep chilled and serve within 2 weeks. Makes 1 ½ cups.
Strawberry & Rhubarb Compote
Strawberries & rhubarb were meant to be together. The sweet, juicy berries mellow the tart, slightly astringent rhubarb. While there is nothing wrong with the traditional pie, I decided to make a sweet, jam-like, easy compote that is perfect for serving over pound cake or any cake for that matter. You can also serve it topped with ice cream or stirred into yogurt or oatmeal. The compote will keep, covered and refrigerated, for up to one week.
1 Pound Hulled & Chopped Strawberries (3 Cups)
1 Cup Sugar
1 Tablespoon Lemon Juice
1 Pound Sliced ¼ Inch Thick Rhubarb
¼ Teaspoon Kosher Salt
2 Tablespoons Water
In a medium size bowl, toss the strawberries with ½ cup sugar and lemon juice. Next, transfer the strawberry mixture to a small nonreactive pan. Bring to a simmer over a medium heat. Cook for 3 minutes and stir often. Remove the strawberries and place them into a small bowl. Set aside. Meanwhile, in another small pan over a medium low heat, combine the rhubarb and remaining sugar, salt and the water. Simmer for 6 minutes, stirring often, until the sugar is dissolved and the rhubarb is almost tender. Using a slotted spoon, transfer the rhubarb to the bowl with the strawberries and combine. Finally, transfer the strawberry & rhubarb mixture to a medium size pan and cook for 10 minutes over a medium low heat. Remove from the heat and transfer compote to a bowl and let cool for 45 minutes until the compote comes to room temperature. Serve over cake, ice cream, yogurt or oatmeal. Makes 4 cups.
Who can resist homemade cherry jam?
5 Half Pint Canning Jars & Lids
2 Pounds Dark Sweet Cherries
5 Cups Sugar
¼ Cup Fresh Lemon Juice
3 Ounces Liquid Fruit Pectin
Prepare the jars and lids by washing in hot soapy water. The jars must be heated before canning to prevent breakages. Submerge them in enough cool water to cover. Heat to boiling. Remove the pot from the heat and cover it. Leave the jars in the hot water for at least 10 minutes. Place the lids and bands in a saucepan with enough water to cover. Bring to a simmer. Remove the pan from the heat, cover it and keep hot until ready to use. Remove the jars and lids one at a time as needed.
Remove the pits from the cherries and finely chop enough cherries to equal 3 cups. In a heavy nonreactive 8 quart saucepan combine cherries, sugar and lemon juice. Heat to boiling over a high heat. Stir constantly. Stir in pectin. Cook until mixture comes to a rolling boil. Boil 1 minute. Remove from the heat and with a spoon skim off any foam. Quickly ladle hot jam into hot jars to within ¼ inch of the tops. Wipe the jar rims and thread clean. Cover quickly with the lids and screw the bands on securely, but not too tightly. Process in boiling water bath for 10 minutes. Cool jars and test for airtight seal. Makes five 8 ounce jars.
This recipe is so easy. You will wonder why you didn’t make it before!
4 ½ Pounds Rhubarb
Juice of 3 Lemons
3 Pounds Sugar
1 ½ Tablespoons Minced Fresh Ginger
Wipe and trim the rhubarb. Trim the stalks, halve them lengthwise and cut crosswise into ½ inch pieces (this will end up being about 15 cups). In a large bowl, combine the rhubarb, sugar, lemon juice and ginger. Cover with plastic wrap and refrigerate overnight. The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases. Boil rapidly for 30 minutes. Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface. Cool completely and refrigerate up to 2 weeks or can the jam for longer storage.
To can the jam: Divide it among sterilized pint or half-pint jars, leaving ¼ inch headspace. Wipe the rims clean and attach the lids to the jars with the screw bands, turning them fingertip-tight. Put the jars in a large pot fitted with a rack and add enough water to cover by 2 inches. Bring to a boil over high heat, and then boil briskly for 10 minutes. Transfer the jars to a rack and let cool for 12 to 24 hours. Test the seal by removing the bands and lifting the jars by their lids. If the lid holds, the jar is sealed. Store in a dark place for up to 1 year. If a seal fails, refrigerate the jar and use the jam within 2 weeks. Makes about 7 cups