The Beginner's Guide to Preserving Food at Home - Janet Chadwick [57]
Pour into a damp jelly bag or colander lined with a double thickness of damp cheesecloth. Allow the juice to filter out into a bowl.
Allow the juice to sit overnight so that any sediment can settle to the bottom. Do not squeeze fruit pulp as the resulting juice will not be clear.
When you are ready to make the jelly, preheat the canner, sterilize the jars, and prepare the lids.
Combine 4 cups of sediment-free grape juice with the sugar in a tall, heavy-bottomed saucepan. Stir to dissolve the sugar.
Bring rapidly to a boil. Continue boiling until jelly reaches 220°F on a thermometer or sheets off the spoon (see page 165).
Remove from heat and skim off any foam.
Pour into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner and process for 10 minutes.
Cool sealed jars. Check seals. Remove screw bands. Label. Store.
Basic Peach Jam
Makes 7 to 8 half-pint jars
2 quarts peaches
½ cup water
6 cups sugar
Preheat the canner, sterilize the jars, and prepare the lids.
Prepare peaches. To peel peaches, dip in boiling water for 30 seconds. Then cool in ice water. Slip off skins. Remove pits. Crush by hand or pulse in a food processor.
Combine the peaches and water in a tall, heavy saucepan; boil for 10 minutes.
Add the sugar and bring slowly to a boil, stirring occasionally, until sugar dissolves. Then boil rapidly until thick, about 15 minutes. As the mixture begins to thicken, stir frequently to prevent scorching.
Test for doneness — 220°F on a thermometer or when the jam sheets off the spoon (see page 165).
Pour into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
When the processing time is up, carefully remove the jars from the canner using a jar lifter.
Cool sealed jars. Check seals. Remove screw bands. Label. Store.
Basic Berry Jam
Makes 7 to 8 half-pint jars
This recipe can be used with blackberries, blueberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, and youngberries.
9 cups berries
6 cups sugar
Preheat the canner, sterilize the jars, and prepare the lids.
Wash berries carefully.
Combine the berries and sugar in a tall, heavy saucepan. Crush to break skins and release juices.
Bring slowly to a boil, stirring occasionally, until sugar dissolves. Then boil rapidly until thick, about 40 minutes. As the mixture begins to thicken, stir frequently to prevent scorching.
Test for doneness — 220°F on a thermometer or when the jam sheets off the spoon (see page 165).
Remove from heat and skim off any foam that formed during boiling.
Pour into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
When the processing time is up, carefully remove the jars from the canner, using a jar lifter.
Cool sealed jars. Check seals. Remove screw bands. Label. Store.
Basic Strawberry Jam
Makes 7 to 8 half-pint jars
2 quarts strawberries
6 cups sugar
Preheat the canner, sterilize the jars, and prepare the lids.
Wash and hull the berries carefully.
Combine the berries and sugar in a tall, heavy saucepan. Crush to release juices.
Bring slowly to a boil, stirring occasionally, until sugar dissolves. Then boil rapidly until thick, about 40 minutes. As the mixture begins to thicken, stir frequently to prevent scorching.
Test for doneness — 220°F on a thermometer or when the jam sheets off the spoon (see page 165).
Remove from heat and skim off any foam that formed during boiling.
Pour into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place