Jams, Jellies & More: Storey Country Wisdom Bulletin A-282

By Carol W. Costenbader

Savor style of clean Fruit All yr Long!
Admiring brightly coloured jars of jams, jellies, marmalades, and different fruit spreads on your pantry is certain to carry a little bit summer time sunshine into even the coldest, grayest days of iciness. Combining centuries-old lore with state of the art tools, this bulletin will educate you every thing you want to comprehend to remodel clean fruit into tempting preserves. the following you’ll locate outstanding, flavorful recipes ― even a few which are low in sugar. those are only a few:

        •    crimson Raspberry Preserves
        •    Spiced Strawberry Jam
        •    Ginger Jam
        •    Apple Butter
        •    Lemon Jelly
        •    Carrot and Orange Marmalade

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To check for atmosphere, enable a spoonful of the jam cool then try out utilizing one of many tools defined on pages 7–8. If the jam is just too runny, go back it to the oven and bake back at 325°F for as much as forty five mins longer, then try out back for thickening. four. Pack the completed jam in fresh half-pint freezer cartons (follow instructions for cleansing canning jars on pages 8–9). Refrigerate for as much as 2 weeks or freeze for as much as 6 months. YIELD: three part PINTS AGAR BERRY JAM This no-process, low-sugar fruit jam could be made with any berry. 1 tablespoon lemon juice three cups washed, hulled, and finely chopped berries at room temperature (about 1 quart entire berries) 1 cup chilly water 2 tablespoons agar flakes ¼ cup mild-flavored honey, comparable to clover honey 1. In a blending bowl, stir the lemon juice into the fruit. put aside. 2. position the water in a small saucepan and stir within the agar flakes. look forward to 1 minute, then, with no extra stirring, deliver the agar to a simmer over medium-low warmth. as soon as it's simmering, stir for 2–5 mins, or until eventually the agar is totally dissolved. three. utilizing a heatproof rubber spatula to scrape round the pot, stir the honey into the agar. four. Pouring with one hand and stirring with the opposite, upload the agar mix to the fruit. (Do now not upload the fruit to the agar mixture). proceed stirring till they're thoroughly combined. style, then upload extra honey—up to three tablespoons—if wanted. five. Pour the jam into sterile half-pint jars (see pages 8–9), leaving ½ inch of headspace. Cap and seal. enable cool within the fridge for 10 to twelve hours, then label and freeze the jam for as much as 6 months. should you are looking to use the jam, thaw it within the fridge. After starting, it is going to retain approximately three weeks within the fridge. YIELD: four part PINTS PRESERVED LEMONS Lemons preserved in salt are a huge element within the delicacies of Morocco and a few different Mediterranean international locations, yet they're challenging to discover in American shops. thankfully, they're effortless to make. Chop them as garnish for fish, fowl, and roast lamb, or use as directed in recipes for a tangy style. five small, organically grown lemons ⅔ cup canning salt 1 cup clean lemon juice (about 6 lemons) ½ cup olive oil 1. Scrub the lemons below chilly water. Dry and reduce each one into 4 wedges, then toss the wedges with the salt in an ornamental hermetic glass jar. upload the lemon juice and combine good. 2. shop at room temperature (72°F) for 7–10 days. Stir or shake the jar every day to remix the salt and juice. three. upload the oil to hide the lemon mix and shop within the fridge for as much as 6 months. four. prior to utilizing, rinse every one wedge below chilly water. word: Lemons may well darken as they age. YIELD: 20 LEMON WEDGES GINGER–SHALLOT MARMALADE Serve this condiment-style marmalade with steamed greens or grilled meats. 10 shallots, sliced 2 tablespoons peeled and julienned gingerroot 2 tablespoons unsalted butter 1 clove garlic, sliced ½ cup bird broth ⅓ cup balsamic vinegar ¼ cup honey ¼ teaspoon freshly flooring black pepper ¼ teaspoon salt 1. In a heavy skillet, sauté the shallots and ginger within the butter until eventually they're gentle, 10 to twelve mins.

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