The Canning Kitchen (5 page)

R
HUBARB
J
AM

This sweet-meets-tart jam brings back memories of sitting on the front stoop of our house as a kid, dipping a stalk of freshly cut rhubarb into a small bowl of sugar on a hot day. Stir a few spoonfuls of this jam into some yogurt and freeze in moulds for creamy rhubarb yogurt pops. Making this perfectly pink jam during rhubarb season means daydreaming about hot and hazy summer days.

MAKES SIX 250 ML (1 CUP) JARS

1½ lb (675 g) rhubarb stalks

1½ cups (375 mL) water

1 package (57 g) regular pectin powder

6 cups (1.5 L) granulated sugar

Rinse the rhubarb under cool running water. Chop into ½-inch (1 cm) pieces. In a large, heavy-bottomed pot, bring the rhubarb and water to a boil over high heat. Reduce the heat to medium and cook, covered, for 5 minutes to soften.

Stir in the pectin powder. Cover and continue cooking for 2 more minutes. Stir in the sugar. Turn the heat back to high and bring the jam up to a full rolling boil, uncovered and stirring constantly. Maintain a hard foamy boil for 1 minute. Remove from the heat. Skim off and discard the foamy pink scum.

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
Fresh rhubarb should feel firm and crisp. Store it in the fridge and use within a few days, or chop and store in the freezer for up to 6 months. The colour of your jam depends on the colour of your rhubarb. Young, red stalks make for a vibrant pink jam, but jam made with green rhubarb is just as tasty.

B
LACKBERRY
V
ANILLA
J
AM

This dark and sophisticated flavour combination is a jam lover’s dream. Blackberries grow in abundance in my neighbourhood, and jam and pie are my favourite ways to make the most of their deep, juicy flavour. Dipping a spoon into a jar of luscious blackberries scented with delicate vanilla makes breakfast in bed an event. Add a spoonful to a breakfast smoothie or stir into plain yogurt for a yummy afternoon snack.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) blackberries

1 package (57 g) regular pectin powder

1 tbsp (15 mL) pure vanilla extrac
t

5 cups (1.25 L) granulated sugar

Rinse the blackberries under cool running water. In a large, heavy-bottomed pot, crush the blackberries with a masher (you should have about 5 cups/1.25 L of crushed berries).

Stir in the pectin powder. Bring the mixture to a full rolling boil over highest heat, stirring frequently. Stir in the vanilla and sugar. Return to a full hard boil over highest heat. Maintain a full foamy 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
For best flavour, choose blackberries that are dark, plump and sweet. Picking berries yourself or as a group is a fun and inexpensive way to fill your jam jars with some of summer’s best flavours.

B
LUEBERRY
L
IME
J
AM

This delightfully dark and delicious jam brings out the very best in blueberries. Start with plump, fresh berries and add a little zing of lime. I gave a jar of this to my son’s teacher once and she was still raving about it months later. Blueberry fans will want to spread it on everything from English muffins to French toast— or just eat it straight from the jar with a spoon!

MAKES EIGHT 250 ML (1 CUP) JARS

3 lb (1.4 kg) blueberries

Zest and juice of 1 lime

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Rinse the blueberries under cool running water, removing any stems. Drain well. In a large, heavy-bottomed pot, crush the blueberries with a masher to release their juices.

Stir in the lime zest, lime juice and pectin powder. Bring to a full boil over highest heat, stirring frequently. Stir in the sugar. Return to a full rolling boil, stirring constantly. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into 8 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
Jars of jams like this one make a thoughtful gift for family and friends. Attach a personal message by tying a simple gift tag with twine under the ring band.

T
RIPLE
B
ERRY
J
AM

No need to choose just one type of juicy berry for your jam. This three-berry jam uses fresh raspberries, strawberries and blueberries for a very berry flavour that will please all the jam lovers in your life. Bake into jam squares or spread between shortbread cookie cut-outs for yummy snacks the kids will love.

MAKES SIX 250 ML (1 CUP) JARS

2 cups (500 mL) crushed raspberries (about 1½ lb/675 g raspberries)

1½ cups (375 mL) crushed strawberries (about 1 lb/450 g strawberries)

1½ cups (375 mL) whole blueberries

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Combine the crushed raspberries, crushed strawberries and blueberries in a large, heavy-bottomed pot. Stir in the pectin powder. Bring the mixture to a full boil over high heat, stirring frequently. Stir in the sugar. Bring the jam back up to a full boil, stirring constantly to prevent scorching. Maintain a hard foamy boil for 1 minute. Remove from the heat. Skim off the foamy scum.

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
Substitute blackberries for half of the raspberries for a Four Fieldberry Jam.

R
ED
P
LUM
J
AM

Inexpensive plums make one of the tastiest jams on the breakfast table. While any plum variety can be jammed, red-fleshed plums in particular make for a show-stopping jam with a jewel-like colour and deep, juicy flavour. This one will always be on my pantry shelves for stirring into cool, creamy yogurt and spreading onto toast with peanut butter in the morning.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) red-fleshed plums

1 package (57 g) regular pectin powder

4 cups (1 L) granulated sugar

Rinse the plums under cool running water. Cut into chunks, leaving the skins on, and discarding the pits as you go. Crush the plums in a large, heavy-bottomed pot with a masher.

Stir in the pectin powder. Bring to a full boil over highest heat, stirring frequently. Stir in the sugar. Return to a full rolling boil, stirring constantly. Maintain a full foamy 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
Plum varieties come in different skin and flesh colours. Any red, black, yellow, purple or green plums can be used to make this jam. Have fun experimenting with different varieties or try a mixture of plums in the same batch.

S
WEET
C
HERRY
S
UNRISE
J
AM

Cherry fans will fall hard for this fun and fruity loose-set jam. Dip a spoon into a jar and find bits of sweet cherries suspended in dark cherry-charged goodness. Use it to top a banana split or spoon over waffles and finish with cool whipped cream.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) dark sweet cherries

Zest and juice of 1 navel orange

1 package (57 g) regular pectin powder

6 cups (1.5 L) granulated sugar

Rinse the cherries under cool running water, removing any stems. Remove the pits and coarsely chop the cherries (you should have about 5 cups/1.25 L chopped cherries).

In a large, heavy-bottomed pot, stir together the cherries, orange zest and juice, and pectin powder. Bring to a full boil over high heat while stirring. Stir in the sugar. Return to a full hard boil over high heat, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off and discard the 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
.