fruit jams - robert rose · fruit jams 8 baked apple jam 20 apricot jam with honey and chamomile 21...
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FRUIT JAMS8
BAKED APPLE JAM 20APRICOT JAM WITH HONEY AND CHAMOMILE 21
PLUM JAM WITH STAR ANISE 22FIG JAM WITH SECRETS 23
PEACH JAM WITH BOURBON AND HONEY 24PUR CASSIS 25
REALLY GOOD RASPBERRY JAM 26STRAWBERRY MARGARITA JAM 27
BANANAS FOSTER JAM 28INDUSTRIAL REVOLUTION, ENGLAND, 1884 29
FRENCH REVOLUTION, 1789 30PIÑA COLADA JAM 31
BLUEBARB JAM 32STRAWBERRY RHUBARB JAM 33
THREE RED FRUITS 34RHUBARB BLOOD ORANGE JAM 35
PEACH PASSION FRUIT JAM 36BLOOD & SAND JAM 37
Preservation society Home Preserves Preservation society Home Preserves22 23
10 cups finely diced pineapple 1.3 kg (about 2 pineapples)
Grated zest and juice of 2 limes
21⁄2 cups jam (jelling) sugar 500 g
2 cups flaked coconut 110 g
6 tbsp dark rum, divided 90 mL
Peel, core and chop the pineapple
into fairly small dice. In a large pot or
preserving pan, combine it with the lime
juice and zest, jam sugar, flaked coconut
and about half the rum. Let macerate for
at least 30 minutes or overnight.
In the meantime, prepare your sterilized
jars.
Bring the pineapple mixture to a boil over
medium-high heat, stirring often. Test jam
for doneness (see page xxx).
When the setting point is reached, remove
from heat and stir for a few minutes. Stir in
the remaining rum.
Ladle jam into the prepared jars to within 1⁄4 inch (0.5 cm) of the rim, seal jars with
lids and heat-process for 5 minutes.
PIÑA COLADA JAMTHIS DELICIOUS JAM SPEAKS for itself. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.
10 oz limes (about 3 medium) 300 g
3 cups water 750 mL
3 lbs strawberries 1.5 kg (about 4 pint baskets)
41⁄4 cups granulated sugar 850 g
Juice of 2 lemons
2 tsp kosher salt 10 mL
1 tsp citric acid 5 mL1⁄3 cup silver tequila 75 mL
3 tbsp triple sec 45 mL
Quarter the limes lengthwise and slice
them as thinly as possible. Place them
in a bowl with the water and let soak
overnight.
The next day, transfer the limes and water
to a heavy saucepan. Bring to a boil,
then reduce heat and simmer until limes
are tender and most of the water has
evaporated, about 1 hour.
Meanwhile, wash, hull and halve the
strawberries (or quarter them, if large),
and mix with the sugar in a large bowl.
Let macerate until the limes are ready.
In the meantime, prepare your sterilized
jars.
When the limes are ready, add the
strawberry-sugar mixture and the lemon
juice. Increase heat to medium-high and
boil, stirring frequently, until froth subsides
and bubbles become regular and sputter
violently. Test jam for doneness (see
page xxx).
When the setting point is reached, remove
jam from heat and stir in the salt and citric
acid. Let rest, stirring often, for 5 minutes.
Stir in the tequila and triple sec.
Ladle jam into the prepared jars to within 1⁄4 inch (0.5 cm) of the rim, seal jars with
lids and heat-process for 5 minutes.
STRAWBERRY MARGARITA JAMI DEVELOPED THIS RECIPE for a Globe and Mail article on spring canning. I thought it was a one-off, but a few weeks later I spread the test batch on my toast and did not stop eating it until the jar was empty. It seemed like I should probably put it into production. This is a bright, complex strawberry preserve that tastes very good with bread and butter but could effortlessly glide into a more sophisticated milieu.
TIPIt’s best to let this jam mellow
out a bit and let the flavors meld
before eating it. Try to wait at least
2 weeks.
MAKES ABOUT SEVEN JARS (8-OZ/250 ML EACH)
MAKES ABOUT SEVEN JARS (8-OZ/250 ML EACH)
Preservation society Home Preserves24
1 lb beets, preferably pink 2 kg (about 24 small to medium)
2 cups white wine vinegar 500 mL
Water
1 tbsp granulated sugar 15 mL
2 tsp coarse salt 10 mL
PER JAR1⁄2 tsp pink peppercorns 2 mL1⁄2 tsp black peppercorns 2 mL1⁄2 tsp juniper berries 2 mL
Place the beets in a pot and cover with
water. Cover, bring to a boil and cook until
just tender. This will take anywhere from
20 to 45 minutes depending on the size
of your beets.
In the meantime, prepare your sterilized
jars.
Drain the beets and rinse in cold water so
that they’re cool enough to handle. You
should be able to slip the skins right off.
Cut the skinned beets into 1-inch (2.5 cm)
slices. Using various sizes of cookie
cutters, cut out heart shapes.
In a saucepan, combine the vinegar, 1⁄2 cup (125 mL) water, salt and sugar; bring
to a boil.
Put the spices in the prepared jars, then
pack in as many beets as possible to
within a generous 1⁄2 inch (1 cm) of the rim.
Fill the jars with hot brine to within 1⁄2 inch
(1 cm) of the rim. Remove air bubbles and
top up as needed. Seal jars with lids and
heat-process for 30 minutes.
HEARTBEETSMY DEAR FRIEND KINNERET had the genius idea for this heart-shaped beet pickle, and I helped her prepare it for our friend Nora’s birthday. We went with a pretty simple spicing and used pink beets, whose color is light enough that you can clearly see the heart shapes in the jar (standard red beets will produce too dark a liquid). I really wanted to offer these as a regular Preservation Society product, but after realizing the insane amount of time it took, I had to resign myself to reserving them solely for Valentine’s Day.
TipsYou’ll end up with a lot of beet
scraps — don’t throw them away!
Make a soup.
If you’re not feeling romantic you
can cut the beets into alphabet or
number shapes, which children will
find extremely charming.
MAKES TWO JARS (1 PINT/500 ML EACH)
Preservation society Home Preserves26
CRUST
1 cup shortbread crumbs 125 g
2 tbsp granulated sugar 30 mL
Pinch salt Pinch1⁄4 cup unsalted butter 60 g
FILLING
2 packages (each 8 oz/226 g) 2 cream cheese, at room temperature2⁄3 cup granulated sugar 130 g1⁄2 vanilla bean 1⁄22 eggs 21⁄2 cup sour cream 130 g1⁄3 cup jam 95 g
Preheat the oven to 350°F (180°C) and
line a 9- by 5-inch (23 by 12.5 cm) loaf pan
with parchment paper.
For the crust, combine the shortbread
crumbs, sugar and salt in a small bowl.
Melt the butter, then pour it into the
crumbs and mix well. Press the mixture
into the bottom of the prepared pan. Bake
for 10 minutes, until golden brown and set.
Let cool.
Reduce oven temperature to 300°F
(150°C).
For the filling, beat the cream cheese,
sugar and the seeds of the vanilla bean
until smooth. Add the eggs, one at a time,
beating well after each addition. Stir in the
sour cream. Pour the batter over the crust.
Dollop the jam all over the surface, then
use a knife to swirl it through the batter,
creating a marbled effect.
Bake for 60 to 70 minutes, until
cheesecake begins to brown around the
edges and jiggles just slightly when the
pan is shaken.
Let cool, then refrigerate overnight before
slicing and serving.
JAM-SWIRLED CHEESECAKESWIRL ANY JAM YOU LIKE into this cheesecake, but I must recommend blackcurrant — the combination of that tart and musky jam is so fantastic with cream cheese. But that’s just me. You could even forgo the jam entirely and instead serve the cake topped with Peach Melba or Plums in Syrup. Either way I think this cake, with its modern rectangular form and rich cheesecake on a shortbread base, should please you immensely.
MAKES 8 SERVINGS