The Canning Kitchen (6 page)

TIP
Look for sweet cherries that are firm and shiny with attached stems. A cherry pitter is a very useful tool when processing a lot of cherries and can speed up your jam making.

S
OUR
C
HERRY
J
AM

Sour cherries, also known as tart cherries, make the very best cherry pies and jams, and home cooks will go to great lengths to get their hands on them. Sour cherries have a very short season, so get them while you can to make this heavenly jam that will become one of your most prized preserves. Keep it simple and enjoy with a cup of tea on buttered toast, English muffins or scones.

MAKES FIVE 250 ML (1 CUP) JARS

2½ lb (1.125 kg) sour cherries

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Rinse the cherries under cool running water. Pluck off the stems and remove the pits. Crush the cherries with a masher in a large, heavy-bottomed pot.

Stir in the pectin powder. Bring the cherries to a full rolling 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 allow it to cool just a little so the fruit won’t float in your jars.

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
Sour cherries are usually available fresh only in regions near where they’re grown, or from specialty greengrocers. Store fresh sour cherries in the fridge and use within a few days.

K
IWI
J
AM

This memorable jam is a standout for its bright flavour, glorious emerald colour and dramatic black seeds. Bring a jar out to share with special guests and treasured friends, and serve with slices of lemon loaf or flaky croissants from your favourite bakery and cups of green tea.

MAKES FIVE 250 ML (1 CUP) JARS

2½ lb (1.125 kg) kiwi fruit

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Using a knife, peel the kiwi fruit, discarding the skins. Dice the fruit, adding the pieces to a large, heavy-bottomed pot. Crush with a masher if you want smaller pieces in your jam.

Stir in the pectin powder. Bring to a full boil over highest heat, stirring frequently. Stir in the sugar. Return to a full rolling boil, stirring constantly. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

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
Size doesn’t matter when it comes to kiwi fruit; large or small, they’re equally delicious. Choose kiwis that are unblemished and firm but give slightly when pressed.

G
INGER
P
EAR
J
AM

Jam lovers will swoon for this striking flavour combination. Sweet, juicy pears and bright, zingy ginger make for a memorable jar of jam that also makes a lovely gift. At breakfast, add a spoonful to a banana smoothie or enjoy on warm carrot muffins. At dinner, make a quick vinaigrette by shaking a spoonful of jam in a jar with oil, vinegar and a pinch of salt, then pour over a pear and endive salad.

MAKES SIX 250 ML (1 CUP) JARS

2½ lb (1.125 kg) ripe pears

¼ cup (60 mL) finely chopped crystallized ginger

2 tbsp (30 mL) lemon juice

1 package (57 g) regular pectin powder

4½ cups (1.125 L) granulated sugar

Remove and discard the pear peels, stems and cores. Coarsely chop the pears, then crush them with a masher in a large heavy-bottomed pot.

Stir in the ginger, lemon juice and pectin powder. Bring to a full boil over highest heat, stirring frequently. Stir in the sugar. Return to a full foamy boil, stirring constantly. Maintain a full 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
Unlike most tree fruit, pears don’t ripen on the tree. Instead, they’re picked at maturity and kept in cold storage. To ripen pears at home, keep them at room temperature for 3 to 5 days until soft when gently pressed at the neck. Crystallized ginger, also called candied ginger, can be found in the baking aisle or bulk section of most grocery stores.

A
PRICOT
J
AM

With its bright flavour and colour, apricot jam is often a top pick of jam enthusiasts. This jam is simple to make, as the skins are left on and apricots are easy to pit and chop. Pick up some fresh apricots while they’re in season, then enjoy them in this jam all the year through. Try this one baked into oat squares or thumbprint cookies, or whisk together with ketchup, vinegar and a little chili oil for a quick chicken grilling sauce.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) ripe apricot

2 tbsp (30 mL) lemon juice

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Rinse the apricots under cool running water. Finely chop the apricots, leaving the skins on, discarding the pits as you go.

In a large, heavy-bottomed pot, combine the apricots and lemon juice. Stir in the pectin powder. Bring to a boil over high heat, stirring constantly. Lower the heat to medium. Pour in the sugar and continue stirring until the sugar is fully dissolved. Return the heat to high and bring the jam up to a full boil. Maintain a full foamy boil for 1 minute. Remove from the heat.

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
Choose unblemished apricots that give slightly when gently squeezed. Apricots can be less juicy than other jam fruits, so it’s important to keep stirring after the sugar is added to prevent scorching. It may be helpful to have your sugar measured and set aside before you begin cooking.

N
ECTARINE
V
ANILLA
B
EAN
J
AM

One of my favourite fruits to eat fresh, succulent nectarines also make a beautiful jam. Here they’re combined with classic and comforting vanilla seeds for an extra-special spread. Enjoy on toast or spoon over slices of cheesecake or scoops of ice cream.

MAKES FIVE 250 ML (1 CUP) JARS

2½ lb (1.125 kg) nectarines

1 vanilla bean

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Using a sharp knife, score an X in the bottom of each nectarine. 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. Holding each nectarine over a large, heavy-bottomed pot, tear open the fruit, discarding the pits. (If using clingstone nectarines, simply cut out the pits with a knife.) Use a masher to crush the fruit into a chunky consistency.

Using a small sharp knife, slice the vanilla bean in half lengthwise. Using the back of the knife, scrape out the tiny black vanilla seeds. Add them to the pot, along with the bean itself.

Stir in the pectin powder. Bring the mixture to a full boil, stirring constantly to prevent scorching. Stir in the sugar. Return to a boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off any foamy scum and discard the vanilla bean.