Jams and Jellies Two Ways

One of the best ways to preserve this summer’s fruit bounty is to fill the pantry with jars of colorful jams and jellies to enjoy year-round. A few years ago, I explored methods for making jam and jelly while researching for an article I was writing. The results were two processes that both produced excellent results.

The first was a method popular in Europe. Unlike the traditional jam-making process, where the filled jars are boiled in water to seal, this technique has you fill the jars with the hot jam and then turn them upside down. Once they’ve cooled, they’re sealed. Also, the recipe calls for equal amounts of sugar and fruit by weight. Sugar, like salt and acid, is a preservative.

The second is the more traditional method. I used it to make grape jelly with my mom. The trick with jelly is to strain the juice, so the final product is clear. Plus, unlike the jam recipe, we used pectin to help make sure the jelly became firm. With pectin, it is important to not over-cook the mixture, or it will be set like rubber.

If jam and jelly making is on your summer schedule, check out these two recipes. They will work with whatever fruit you want to preserve.

Yield: 8 (4-ounce) jars

Author: Linda Ditch

European Style Strawberry Jam

The recipe is for one pound of fruit. If you have more, just adjust the recipe by weight. For example, I had 1 pound, 13 ounces of strawberries, so I used the same amount of sugar and 2 1/2 tablespoons of lemon juice.

Ingredients

• 1 pound of stemmed and cleaned fresh strawberries, (or frozen strawberries, thawed with the juice)
• 1 pound sugar
• 1 1/2 tablespoons lemon juice
• 1/2 cup water, if necessary
• 8 4-ounce jars, with lids and screw bands

Instructions

1. First, start by sterilizing the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn the heat to low and keep the jars in the water until needed.
2. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal. Also, place a small plate into the freezer to use to test the jam later.
3. In a large pot, place the berries, sugar, and lemon juice. (If using frozen berries, do not use the water since the juice that comes out of the berries when they thaw will be enough.) Stir together and using a potato masher, mash the berries to help them break down and release their juice. Add water, if necessary.
4. Bring the berries to a boil, stirring constantly. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.
5. When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8 inch from the top. Wipe the rim of the jar with a damp towel to clean off any drips, and then take a flat lid from the warm water and place on top. Screw on a ring and then flip the jar upside down and sit it on a rack to cool.
6. Continue until all of the jars are filled and upside down. Allow the jam to cool completely before turning right-side-up. To check the seal, press on the lid. If it springs back, the jar is not sealed. The jam is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.
7. Note: You can process the jars the traditional way. Just place the jars into a canner or large pot with a rack, making sure the water covers the jars by at least 2 inches. Put the lid on top and bring it to a boil. Boil for 10 minutes, and then remove the jars and sit to cool.

Yield: 8 8-ounce jars

Author: Linda Ditch

Mom’s Grape Jelly

If you don’t have the grapes, this recipe works with bottled pure grape juice. Mom suggests Welch’s.

Ingredients

• 3 1/2 pounds Concord grapes, stems removed
• 1 1/2 cups water
• 1 box Sure Jell pectin
• 1/2 teaspoon butter
• 7 cups sugar
• 8 8-ounce jars, with lids and screw bands

Instructions

1. First, prepare the jars: Wash the jars in warm, soapy water or the dishwasher. Also, wash the screw band rings by hand.
2. Place the grapes into a large pot and crush with a potato masher. Add the water and bring the pot to a boil. Cover and simmer for 10 minutes.
3. Over a large bowl, ladle the grapes and juice through a fine-mesh strainer, a few ladles full at a time, pressing with the back of the spoon to squeeze the juice from the pulp. Discard the pulp.
4. Over another bowl, secure three layers of damp cheesecloth or a piece of muslin over the top with a rubber band or string. (Mom uses muslin.) Slowly ladle the grape juice onto the cheesecloth so the juice slowly drains through into the bowl. Use a spoon to scrape aside the accumulated fine pulp on the cloth to help the juice flow through.
5. Fill a canner halfway full of water and sit on the stove. Turn the heat to high and bring it to a boil. Turn the heat down to a simmer and place the jars inside to warm so the warm jelly mixture will not cause them to break. Place the flat canning lids in a saucepan off the heat and pour some of the liquid from the canner over the top to cover. This will soften the rubber to help the lids seal. Place a small plate into the freezer to use to test the jelly later.
6. In a separate bowl, measure the exact amount of sugar. Set aside until needed.
7. Measure 5 cups of the grape juice into a large pot and add the box of pectin. Add the butter to keep the juice from foaming. On high heat, bring the juice to a boil, stirring constantly.
8. When the juice comes to a boil, quickly add the sugar and stir to dissolve. Bring the mixture back to a boil. Take the plate out of the freezer and drop a small amount of the jelly mixture on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, only boil for one additional minute and then turn off the heat.
9. Remove the jars from the warm water and turn up the heat to bring the canner back to a boil. Quickly ladle the hot jelly mixture into the jars, filling to within 1/8-inch from the top. Wipe the rims with a damp cloth to remove any drips, and then place a warmed flat lid on top. Screw on the bands.
10. Gently place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. If not, add more boiling water to the canner. Cover, bring the canner back to a boil, and process for 5 minutes.
11. Remove the jars from the canner and place them on a towel to cool completely. You will hear the lids start to pop almost immediately as they seal. To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. The jelly is still good. Just store the unsealed jar in the refrigerator. Also, refrigerate any jar after it’s opened.

Preserving Apples: Apple Jam and Pie Filling

I love apple season. When I lived in New England, I made regular trips to Apple Hill Farm throughout autumn to get the freshest apples and all the goodies made with them. (I loved their apple pie!)  Here in Topeka, I like to head just outside of town to Rees Fruit Farm for the same reason. (Their apple cider donuts are to die for!)

Last weekend, the Topeka Capital-Journal ran my recipes for Apple-Maple Jam and Home-Canned Apple Pie Filling. They were such a hit I wanted to share them here as well.

One word of caution: When I started researching the pie filling recipe, I found many of them on the internet. Most, like mine, were adapted from this one put out by the Ball canning folks. However, some of the recipes said to use quart-sized jars, with the same timing as the Ball recipe, which calls for pint-sized jars. I called up the Ball help line, and the lovely lady on the other end said the recipe has only been tested for pint-sized jars and would not be safe using quart-sized jars! So please, stick with pint jars. (This is a good lesson in not believing everything on the internet.)

The pie filling recipe calls for Clear Jel, a modified corn starch that works as a thickener but is made to withstand the heat of canning. I couldn’t find it in a local store, so I ordered it on Amazon. Be sure to get the regular variety, not instant. I’ve heard you can use equal amounts of flour as a thickener, but supposedly it creates a cloudy filling.

I’ve enjoyed the jam on my PB&J sandwiches, and the pie filling is so much better than the store-bought kind. Thinking ahead, these would also make great Christmas gifts.

Apple-Maple Jam

Recipe adapted from Ball Blue Book Guide to Preserving

Makes 8 half-pint jars

Approximately 6 pounds baking apples (Granny Smith, Gala, Jonathan, or Golden Delicious)

Lemon juice to prevent browning

6 cups sugar

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup pure maple syrup

           

Prepare jars: Wash jars, lids, and rings. Place empty jars without lids into boiling-water canner filled with simmering water. Keep the jars in the hot water until ready to use.

           

To make the jam: Peel, core and dice the apples into cold water with lemon juice to prevent the apples from turning brown. You will need 12 cups of diced apples.

           

Place a small plate into the freezer. Drain the apples and place them into a large pot. Add the remaining ingredients. Bring to a boil over medium heat, stirring often to prevent sticking. Keep stirring and boil for 20 minutes. Take the plate out of the freezer and drop a small amount of the jam on top. Use your finger to test how well it gels. If it has gelled enough, turn off the burner. If not, keep boiling and test every 5 minutes until ready, up to 30 minutes.

           

When ready, turn off the heat. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) to about 1/4-inch from the top. Wipe the rim of the jar with a damp paper towel to clean off any drips. Place a flat lid on top and screw on a ring. Repeat until all of the jars are filled.

Place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. Place the lid on the canner, bring back to a boil, and process for 10 minutes. Then turn off the heat, remove the lid, and allow the jars to stand in the hot water for 5 additional minutes.

Remove the jars from the canner and place on a towel to cool completely. You will hear the lids start to pop almost immediately as they cool and seal.  After 12 to 24 hours, check the seal on the cooled jars by pressing on the lid. If it springs back, the jar is not sealed. Or remove the ring and make sure the flat lid is stuck tight to the jar. If the jar is not sealed, the jam is still good. Just store the unsealed jar in the refrigerator. Also refrigerate any jar after opening.

 

Home-Canned Apple Pie Filling

Adapted from recipe found on the Ball company website 

Makes 7 pints

           

This recipe calls for Clear Jel, a modified corn starch that works as a thickener but is made to withstand the heat of canning. Be sure to use the regular variety, not instant. I could not find it in local grocery stores, so I ordered it from Amazon.

12 cups peeled and sliced baking apples (Granny Smith, Gala, Jonathan, or Golden Delicious)

Lemon juice to prevent browning

1 1/4 cup water

2 1/2 cups apple cider

2 3/4 cup sugar

3/4 cup Clear Jel

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup lemon juice

           

Prepare jars: Wash jars, lids, and rings. Place empty jars without lids into boiling-water canner filled with simmering water. Keep the jars in the hot water until ready to use.

           

To make the jam: Peel, core and slice the apples into cold water with lemon juice to prevent the apples from turning brown. You will need 12 cups of apples.

           

Bring a large pot of water to a boil. Drain the apple slices and blanch them in the boiling water for 1 minute. Remove from the water with a slotted spoon. Rinse with cold water to stop the cooking process. Set aside.

           

In a large pot, add the apple cider and water. Whisk in the sugar, Clear Jel, spices and salt. Bring to a boil, stirring constantly with a wooden spoon. The mixture will thicken almost immediately. Mix in the lemon juice. Remove from the heat and stir in the apple slices.

           

Take a jar out of the water and drain. Ladle in the pie filling (a funnel helps) to about 1 1/4-inch from the top. Remove air bubbles with a wooden skewer or plastic knife. Wipe the rim of the jar with a damp paper towel to clean off any drips. Place a flat lid on top and screw on a ring. Repeat until all of the jars are filled.

Place the jars into the canner. Make sure the water covers the jars by at least 1 to 2 inches. Place the lid on the canner, bring back to a boil, and process for 25 minutes. Turn off the heat, remove the lid, and allow the jars to stand in the water an additional 10 minutes.

Remove the jars from the canner and place on a towel to cool completely. You will hear the lids start to pop as they cool and seal.  After 12 to 24 hours, check the seal on the cooled jars by pressing on the lid. If it springs back, the jar is not sealed. Or remove the ring and make sure the flat lid is stuck tight to the jar. If the jar is not sealed, the filling is still good. Just store the unsealed jar in the refrigerator. Also refrigerate any jar after opening.

           

For a 9-inch pie, you will need to use 3 pints of pie filling.