The Canning Kitchen (7 page)

Ladle into 5 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
A pink/orange blush varies depending on the variety of nectarine, but isn’t an indicator of ripeness. Instead, choose nectarines with a vivid yellow background colour. If your nectarines are firm when purchased, leave them at room temperature for a few days to become ripe, juicy and tender to the touch.

P
EACH
J
AM

Enjoy the flavour of drip-down-your-chin peaches any time of year with this delectable jam. Pull out a jar at breakfast to spread on hot buttered toast or muffins, or stir into plain yogurt for a peachy breakfast or snack. In the evening, a spoonful of this jam shaken with peach schnapps, orange juice and ice makes for a delicious cocktail garnished with a sprig of fresh rosemary.

MAKES SIX 250 ML (1 CUP) JARS

2½ lb (1.125 kg) peaches

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

With a sharp knife, score an X in the bottom of each peach. Plunge them whole into a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Pull or cut out the pits. Finely chop the peaches or crush with a masher in a large, heavy-bottomed pot.

Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full foamy boil over highest heat, stirring constantly. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard the foamy scum. Stir the jam for a couple of minutes to lower the temperature just a bit to prevent floating fruit.

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
To ensure ripeness before you get started, bite into each peach to make sure it’s juicy, sweet and fresh enough to go into your homemade jam. Both clingstone and freestone peaches can be used for making jam, although freestone are a little easier to prepare because the pits aren’t attached to the flesh.

R
ASPBERRY
C
OCOA
J
AM

Classic raspberry jam gets a sinful twist with pure cocoa powder. Share spooned onto brownies and topped with whipped cream and chocolate shavings for a special dessert with someone you love, or whisk with a little dessert wine in a small saucepan until warm and pour over chocolate gateau. You’ve never had a jam like this before.

MAKES SEVEN 250 ML (1 CUP) JARS

2½ lb (1.125 kg) raspberries

1 tbsp (15 mL) lemon juice

¼ cup (60 mL) pure cocoa powder

1 package (57 g) regular pectin powder

6 cups (1.5 L) granulated sugar

Rinse the raspberries under cool running water and drain well. Crush the berries in a large, heavy-bottomed pot with a masher (you should have just about 5 cups/1.25 L of crushed berries).

Stir in the lemon juice, cocoa powder and pectin powder. Bring to a full boil over high heat, stirring frequently. Stir in the sugar. Return to a full boil, stirring constantly. Maintain a full 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
Milk products aren’t safe for water bath canning, so it’s important to use a pure cocoa powder that has no added milk solids. Look for one that lists only cocoa powder in the ingredients.

L
EMON
R
ASPBERRY
J
AMALADE

Jam meets marmalade in this fun and fruity spread that uses fresh raspberries as well as freshly squeezed lemon juice and thinly sliced lemon peel. Enjoy your own afternoon tea by spreading this on freshly baked scones and topping with traditional clotted cream. Pinkies up!

MAKES SIX 250 ML (1 CUP) JARS

2 lb (900 g) raspberries

1 lb (450 g) lemons

1 package (57 g) regular pectin powder

5½ cups (1.375 L) granulated sugar

Rinse the raspberries under cool running water and drain well. In a large, heavy-bottomed pot, crush the berries well with a masher.

Scrub the lemons under cool running water. Slice the lemons in half and juice thoroughly into the pot, skimming off and discarding the seeds. Using a metal spoon, scrape out and discard the membranes from the lemon halves, then slice off and discard the stem and blossom ends. Slice the peels very thinly, adding them to the pot with the raspberries.

Bring the works to a boil over high heat. Maintain a full boil for 2 to 3 minutes, stirring frequently. Stir in the pectin powder and keep boiling for another minute. Stir in the sugar and return to a full foamy boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat.

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
Raspberries are very tender and can deteriorate quickly if not properly stored. Keep fresh raspberries in the fridge, and don’t rinse them until you’re ready to use them. Fresh berries can be frozen for making preserves another day. Simply spread them out on a baking sheet in the freezer, then transfer the frozen berries to freezer bags and store for up to 6 months. This method keeps the berries separated so you can take out just what you need for a batch of jam.

J
ELLIES AND
M
ARMALADES

Jellies are some of the most beautiful and versatile preserves in any canning kitchen. Unlike jams, which are made with crushed or chopped fruit, most jellies are made with the juice strained from cooked fruit. The result is a colourful, transparent preserve that catches the morning sun beautifully at the breakfast table. Each time I make a new batch of jelly I leave some jars on my kitchen window ledge for a few days so I can enjoy their cheery colour. Jellies are a fun canvas on which to add a variety of other flavours such as garlic, fresh herbs and hot peppers. My absolute favourite is Garlic Rosemary Apple Jelly (
page 62
), which I often bring along to potluck parties as part of a cheese and crackers platter. Pepper jellies such as Hellfire Orange Habanero Jelly (
page 66
) are also absolutely lovely with soft cheeses or used as a glaze for roasted meats.

Marmalades, and some jellies, will form a gel set using the naturally occurring pectin found in citrus, apples and some other fruits. Wonderfully old-fashioned, marmalade is a preserve that people love to be persnickety about. Thick cut or paper thin, whole fruit or just the juice, oranges or other citrus (try my favourite, Coconut Lime Marmalade, on
page 93
), opinions abound on what makes the very best marmalade. Whether you go for the classic or the contemporary, it all makes for interesting breakfast conversation.

C
ORONATION
G
RAPE
J
ELLY
•
T
ART
G
REEN
A
PPLE
J
ELLY
•
G
ARLIC
R
OSEMARY
A
PPLE
J
ELLY
•
R
ED
P
EPPER
J
ELLY
•
H
ELLFIRE
O
RANGE
H
ABANERO
J
ELLY
•
P
INEAPPLE
P
EPPER
J
ELLY
•
M
ANGO
J
ALAPEÑO
P
EPPER
J
ELLY
•
S
TRAWBERRY
B
ALSAMIC
J
ELLY
•
C
URRANT
J
ELLY
•
P
OMEGRANATE
J
ELLY
•
M
INT
J
ELLY
•
P
INK
L
EMONADE
J
ELLY
•
T
HICK
-C
UT
O
RANGE
M
ARMALADE
•
B
LOOD
O
RANGE
V
ANILLA
M
ARMALADE
•
M
ANDARIN
G
INGER
M
ARMALADE
•
M
EYER
L
EMON
M
ARMALADE
•
A
PRICOT
L
EMON
M
ARMALADE
•
C
OCONUT
L
IME
M
ARMALADE
•
B
LUEBERRY
O
RANGE
M
ARMALADE
•
P
INEAPPLE
O
RANGE
M
ARMALADE
•
R
UBY
R
ED
H
OT
MARMALADE

C
ORONATION
G
RAPE
J
ELLY

Grape jelly is a kid classic that some of us never outgrew. Crown roasted meats with a glaze of grape jelly or slide a spoon into a jar of richly coloured grape goodness to make the best peanut butter and jelly sandwich you’ve ever had.

MAKES SIX 250 ML (1 CUP) JARS

3 lb (1.4 kg) Coronation or Concord grapes

1½ cups (375 mL) water