CHAPTER NAME1200 of ourvery bestSWEET &SAVORYrecipes1323522086Perfect Preserving6Berries18Stone Fruits42Apples & Pears66Simply Citrus98Tropical Treasures132Garden Favorites160Our Best Blends192Wine & Spirits200Simply Syrups210Sweet Gifting220Troubleshooting235Index and altitude adjustments236Metric Page240Apricot-Tangerine Freezer Jam100Blackberry-Lime Compote102Tangerine Marmalade104Lower- Sugar Double Ginger-Orange Marmalade106Strawberry-Lemon Marmalade108Citrus-Mango Preserves110Raspberry-Orange Freezer Jam112Blood Orange-Vanilla Bean Jelly114Ruby Red Grapefruit Jelly116Cranberry-Tangerine Spread118Lime-Kiwi Freezer Jam120Lemon-Lavendar Jelly122Lemon-Honey Jelly124Meyer Lemon and Rosemary Marmalade126chapter 4SIMPLY CITRUS99 Mixed Berry Chia2 cups sliced fresh strawberries2 cups fresh blueberries2 cups fresh raspberries cup honey6 inches stick cinnamon (2 sticks)1 cup chia seedsSeed Jam1. In a large heavy saucepan (see tip, page 31) combine half of the berries and the honey. Bring just to boiling, stirring frequently; reduce heat to medium-low. Simmer, uncovered, for 5 minutes. Remove saucepan fromheat. 2. Lightly mash berry mixture with a potato masher or fork. Stir in the remaining berries, the stick cinnamon, and chia seeds. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Remove fromheat. Remove and discard cinnamon sticks. 3. Ladle hot jaminto clean half-pint storage containers, leaving a -inch headspace. Seal and label. Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Makes 2 half-pints.PERTABLESPOON38 CAL., 1 GFAT (0GSAT. FAT), 0MGCHOL., 1 MGSODIUM, 8 GCARB., 2 GFIBER, 1 GPRO.START TO FINISH 30 MINUTES Beginner Lower SugarBERRIES ANDCHERRIES21SIMPLY SERVESpread this honey-sweetened, chia-packed jam onto whole grain bagels or toast.This intensely flavored Mediterranean-inspired jam is custom-made for serving with roast pork and/or cheeses. use it as a sandwich spread or serve it on a cheese board with bread or crackers and olives. Cucumber-3 medium cucumbers (about 2 lb. total)7 cups sugar1 cup cider vinegar1 6-oz. pkg. (2 foil pouches) liquid fruit pectin cup packed fresh mint leaves1 to 2 drops liquid green food coloringMint Jelly1. Peel cucumbers and cut into chunks. Puree in batches in a food processor. Press cucumber puree through a fine-mesh sieve set over a bowl to catch the juices. Measure 1cups cucumber juice. 2. In a 6- to 8-quart heavy pot (see tip, page 31) combine cucumber juice, sugar, and vinegar. Bring to boiling over high heat, stirring to dissolve sugar. Quickly stir in pectin and mint. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove fromheat. Quickly skimoff any foamwith a metal spoon. Using a slotted spoon, remove and discard mint. Stir in food coloring.3. Ladle hot jelly into hot sterilized half-pint canning jars (see tips, page 128), leaving a -inch headspace. Wipe jar rims; adjust lids and screwbands.4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars fromcanner; cool on wire racks.Makes 6 half-pints.PER TABLESPOON68 CAL., 0 GFAT, 0 MGCHOL., 1 MGSODIUM, 17 GCARB., 0 GFIBER, 0 GPRO.PREP: 45 MINUTESPROCESS: 5 MINUTES FreezerOUR BEST BLENDS195 Blood Orange6lb. blood oranges2 cups water3 cups sugarSyrup1. Peel and section oranges (you should have about 11 cups). Place half of the orange sections in a 6- to 8-quart pot. Using a potato masher, crush oranges. Add the remaining orange sections and crush again. Add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.2. Line a colander with a double layer of 100-percent-cotton cheesecloth; place over a large bowl. Pour crushed oranges into colander. Let stand to allowjuice to drain. When cool enough to handle, bring the cheesecloth up to enclose the oranges. Press on the cheesecloth to release the juice. Discard oranges remaining in cheesecloth.3. In the same pot heat the juice to a full rolling boil; stir in sugar. Continue boiling, uncovered, at a moderate, steady rate for 20 to 30 minutes or until mixture is slightly thickened (the consistency of warmmaple syrup), stirring frequently to prevent sticking.4.Pour hot syrup into hot sterilized half-pint canning jars (see tips, page 128), leaving a -inch headspace. Wipe jar rims; adjust lids and screwbands.5.Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars fromcanner; cool on wire racks.Makes 4 half-pints.PER TABLESPOON51 CAL., 0 GFAT, 0 MGCHOL., 0 MGSODIUM, 13 GCARB., 1 GFIBER, 0 GPRO.PREP 40 MINUTESCOOK 25 MINUTESPROCESS 5 MINUTES Beginner Lower Sugar262BETTER HOMES ANDGARDENS JAMS & JELLIESTEST KITCHEN TIPAvailable from winter until early spring, these dark red-blushed oranges contain bright red or red-streaked flesh that is slightly more tart than that of a standard orange.PUBLICATION DATE: April 12, 2016ISBN: 978-0-544-71555-4Trade paperback, 71516" 9"240 pages, full-color photos throughout$19.99PUBLICITY AND MARKETING National Satellite Radio TourOnline Marketing and Social Media PromotionCross-Promotion with Better Homes and GardensPUBLICITY CONTACTWilliam Scarlettwilliam.scarlett@hmhco.com(212) 420-5875This innovative guide focuses on the basics of preparing jams and jellies at home, but also delves into fun and unique avor combinations that will delight both new and advanced canners. From Strawberry Jam (both freezer and water-bath canned) to wine-herb combinations and spicy and savory concoctions perfect for making hors doeuvres, these jams and jellies are fresh and fun.With 100 enticing jam and jelly recipes.Photographs of every recipe as well as step-by-step and ingredient shots where appropriate.Chapters cover jams, jellies, preserves, and syrups featuring berries and cherries, stone fruits, apples and pears, citrus, tropical fruits, vegetables, and wine and spirits.Simple serving ideas sprinkled throughout the book, beyond just spreading jam and jelly on bread.Includes full water-bath canning information, proportion charts to help readers create their own recipes, and recipes using alternate sweeteners and low-sugar pectins.Each chapter has features detailing how to pick and prepare specic fruits and vegetables.As they make such perfect gifts, there is a special section on wrapping and presenting jams and jellies.Full nutrition information for every recipe.More than 100 delicious and foolproof recipes for delectable jams, jellies, and preserves from the canning experts at Better Homes and GardensFollow us @hmhcooks www.hmhco.com