The Canning Kitchen (9 page)

P
INEAPPLE
P
EPPER
J
ELLY

Sweet and sizzling hot, this fantastic jelly is a jewel on my canning shelves. Try it with roasted pork or serve with soft cheeses and plantain chips for a tropical potluck platter like no other. Gilligan would have loved this jelly.

MAKES FIVE 250 ML (1 CUP) JARS

4 cups (1 L) diced fresh pineapple (about 1 pineapple)

2 cups (500 mL) cider vinegar, divided

4 bird’s-eye chilies, including seeds, thinly sliced

1 tbsp (15 mL) dried chili flakes

2 packages (57 g each) regular pectin powder

4 cups (1 L) granulated sugar

Combine the diced pineapple and 1 cup (250 mL) of the vinegar in a blender. Purée until smooth.

Pour the purée into a large, heavy-bottomed pot. Add the bird’s-eye chilies, chili flakes and remaining 1 cup (250 mL) of vinegar. Stir in both packages of pectin powder. Bring to a full rolling boil over highest heat, stirring frequently. Stir in the sugar. Bring it back up to a full rolling boil, stirring constantly. Maintain a full rolling boil for 1 minute. Remove from the heat.

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
The colour of a pineapple’s skin doesn’t tell us much about its ripeness. Instead, choose one that is plump and firm, with green, fresh-looking leaves. To dice a pineapple, trim off the top and bottom, then stand the pineapple upright and slice downward to remove the skin in strips, taking care to remove all of the eyes. Slice the pineapple crosswise into rounds and dice, taking care not to use the firm core, as it is a little bitter compared to the sweet fruit surrounding it.

M
ANGO
J
ALAPEÑO
P
EPPER
J
ELLY

Fall in love with the tropical flavours in this jelly made with juicy mangoes and zingy jalapeño peppers. Try it with grilled fish or coconut prawn skewers for a warm taste of the tropics. I adore the look of this jelly as much as its sweet and spicy flavour.

MAKES SIX 250 ML (1 CUP) JARS

3 cups (750 mL) diced mango (about 2 large mangoes)

2 cups (500 mL) cider vinegar, divided

½ cup (125 mL) minced jalapeño peppers

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Combine the diced mango and 1 cup (250 mL) of the vinegar in a blender. Purée until smooth.

Pour the purée into a large, heavy-bottomed pot. Stir in the remaining 1 cup (250 mL) of vinegar, minced jalapeño and pectin powder. Bring to a full rolling boil over highest heat, stirring frequently. Stir in the sugar. Bring the works back up to a full hard boil, stirring constantly. Maintain a full hard boil for 1 minute. Remove from the heat. Skim off and discard any 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
Colour isn’t a good indicator of a mango’s ripeness. Instead, choose mangoes with wrinkle-free skins that give a little when pressed. Unripe mangoes can be kept at room temperature for a few days to ripen. Once soft and juicy, refrigerate until you’re ready to use them.

S
TRAWBERRY
B
ALSAMIC
J
ELLY

Few things complement sweet, juicy strawberries like complex balsamic vinegar. This dark and delicious jelly uses the whole strawberry instead of just the juice and goes with everything from a simple cheese tray to pâté to slow-cooked meats. Once friends try some, they’ll be wanting to get their hands on their very own jar.

MAKES SIX 250 ML (1 CUP) JARS

2 lb (900 g) strawberries

1 cup (250 mL) balsamic vinegar

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Add the berries and balsamic vinegar to a blender and purée until smooth.

Pour the purée into a large, heavy-bottomed pot. Stir in the pectin. Bring to a boil over highest heat, stirring frequently. Stir in the sugar. Bring back up to a full rolling boil, stirring constantly. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard any 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
Balsamic vinegars vary in flavour and quality. Choose your favourite, but be sure not to use one labelled “balsamic glaze,” which has a thicker consistency and stronger flavour.

C
URRANT
J
ELLY

Deeply flavoured currants are rich in natural pectin, which makes them ideal for making jelly. Use black, red or white currants to make this jewel-like tasty treat. Enjoy on scones and muffins, or whisk a spoonful with a splash of wine to make a quick pan sauce for pork chops.

MAKES FIVE 250 ML (1 CUP) JARS

10 cups (2.5 L) fresh currants (any colour)

1 cup (250 mL) water

4½ cups (1.125 L) granulated sugar

Pluck the currants from their stems, if you prefer, or leave them in strigs, and rinse under cool running water. In a large, heavy-bottomed pot, crush the currants with a masher to release the juices. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 10 minutes, stirring occasionally.

Scoop the hot pulp and liquid into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3¼ cups (810 mL) of juice, which could take up to 2 hours. Gently squeeze the jelly bag to top up if you don’t have enough juice.

Pour the juice into the rinsed pot. Stir in the sugar. Bring to a boil over highest heat, stirring constantly. Maintain a full boil, stirring frequently, until it reaches the gel stage, which should only take 1 to 2 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat. Skim off and discard the scum.

Ladle into 5 clean 250 mL (1 cup) jars, leaving a ¼-inch headspace. Process in a boiling water bath canner using the Processing Checklist on
page 17
.

TIP
To keep them fresh, currants are plucked in groupings called strigs. Measure your currants on their strigs and pluck only if you feel up to the tedious task. Otherwise, boil as they are.

P
OMEGRANATE
J
ELLY

Wonderfully tart and sweet, this jelly makes a special treat for pomegranate fans. Shake with oil and vinegar for a quick and pretty vinaigrette, or try it as a special accompaniment for roasted turkey sandwiches instead of the traditional cranberry sauce.

MAKES FOUR 250 ML (1 CUP) JARS

6 large pomegranates

1 package (57 g) regular pectin powder

4 cups (1 L) granulated sugar

Score the pomegranates horizontally all the way around. Twist and pull apart. Holding one half at a time over a large, heavy-bottomed pot, hit the backs firmly with a heavy metal spoon to release the seeds (it may help to gently squeeze the pomegranate halves as you go). Remove and discard any pieces of the bitter white membrane from the pot.

Bring the seeds to a boil over high heat. Reduce the heat to medium and boil, covered, for 5 minutes to release the juice from the seeds.

Scoop the liquid into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3 cups (750 mL) of strained juice, which could take up to 2 hours. Gently squeeze the jelly bag if necessary to get enough juice.

Pour the juice into the rinsed pot. Stir in the pectin powder. Bring to a full boil over highest heat, stirring frequently. Add the sugar and return to a full boil, continuing to stir frequently. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into 4 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
Choose heavy pomegranates that are brightly coloured and shiny without blemishes. A pomegranate that is heavy means it has lots of juice inside, ideal for making jelly.

M
INT
J
ELLY

This is a canning classic and one of the most popular herb jellies. Try it the traditional way, served with roast lamb, or stir a spoonful into hot herbal tea to sweeten and add a touch of minty flavour at the same time.

MAKES FOUR 250 ML (1 CUP) JARS

2 cups (500 mL) gently packed fresh mint leaves

2½ cups (625 mL) water

2 tbsp (30 mL) lime juice

A few drops of green food colouring (optional)

1 package (57 g) regular pectin powder

4 cups (1 L) granulated sugar

Add the mint leaves and water to a medium saucepan. Bring just to a boil over high heat, then remove from the heat, cover, and set aside to allow the mint leaves to infuse the water for 20 minutes.

Strain the liquid into a large, heavy-bottomed pot, discarding the mint leaves. Stir in the lime juice, food colouring (if using) and pectin powder. Bring to a boil over highest heat. Stir in the sugar and return to a full foamy boil, stirring frequently. Maintain a hard boil for 1 minute. Remove from the heat. Skim off and discard the foamy scum.