- Author: Jennifer Codron, UC Master Food Preserver
- Editor: Jennifer Hopkins
Lately, I've been experimenting with making jam the “old fashioned way,” which means a long cooking time and no added pectin. I'm finding that the fruit's flavor is much more concentrated and the jam has an extra layer of richness that I don't taste from jams made with added pectin. These jams require quite a bit of sugar, so you may prefer to use a low or no sugar pectin to reduce the sweetness.
Today I made raspberry jam using the Ball Complete Book of Home Preserving (2016) recipe, Berry Jam, pg. 23. After purchasing the raspberries at my local farmer's market, cleaning and sanitizing the kitchen and gathering my canning supplies I set out to create some delicious jam during the height of raspberry season.
First, prepare your canner and jars.
Wash the raspberries and pick through making sure not to use any moldy or badly blemished berries. Ideally, you want a mix of ripe fruit and some of the berries a little underripe. These contain more natural pectin which helps the jam set.
When making a full sugar no pectin jam you will need to cook the jam longer and use the spoon gel test to make sure it will properly set after canning. To do this, take 3-5 teaspoons and set them on a plate and place in the freezer as you are cooking the berries.
Combine berries, sugar, and lemon juice in a large heavy bottom pot and bring to a boil over medium heat.
Bring this mixture to a boil and let boil for about 10 to 15 minutes until the foam recedes and the mixture starts to become glossy.
You can now take one teaspoon from the freezer and dip it into the mixture and return the spoon about half full to the freezer for about 3-4 mins. After that time, take the spoon out, make sure the bottom feels cool, not warm, and tilt it to the side. The drops should run together and form a sheet as viewed in the last spoon photo. If the jam runs quickly, keep stirring and cooking the mixture. Repeat the test after another 5 minutes.
When the jam is done, remove from heat and ladle into the warm jars, leaving ¼ inch headspace. You can measure with the ruler tool and scrape down the sides of each jar to remove any bubbles that may have formed. Now take a damp paper towel and wipe the rims to remove any drips that may have occurred. After ensuring a clean rim on the jar, place the lids on and screw on the bands until fingertip tight. You don't want the bands too tight. You want to allow the air to move out under the band to help seal the lid during the canning process.
Process the jars in a boiling water canner at a full roiling boil for 10 minutes. Steam will escape through the side of the lid during this process. If the water ever drops below the boiling point, start your timer over for the full processing time as directed by the recipe. After 10 minutes, turn off the heat, remove the lid and let the jars stand for 5 minutes.
After this time, use a jar lifter and carefully remove each jar to a towel on your counter. You can use a tray lined with a towel if you want to move the jars to a different location before letting them set for 12-24 hours.
Don't worry about the water that pools on top of the lids. Just leave it be. Do not tilt the jars to remove it. Once the jars have sealed you can remove this with a paper towel and a little vinegar to remove any white sediment.
After 12 hours make sure the lids have sealed properly, the lids should be concave. Label the jars and store without the bands in a cool, dark location. If a jar or two has not sealed properly simply place them in the refrigerator and use them within a month. Once opened, store jam in the refrigerator. Use unopened jars within a year for best flavor.
I love this jam spread on toast but also plan on filling thumbprint cookies with it. The long cooking time creates a thicker jam with a richer color than what you usually get with a pectin added jam. The process is more labor intensive but well worth it!
/span>- Author: Dayna Ravalin
- Contributor: Tami Reese
- Editor: Shannon A Klisch
This Thanksgiving could be our biggest family and friend get together in a long time, with some projecting a 13% increase in holiday travel compared to 2020. To protect yourself and your family from COVID-19, see CDC's Safer Ways to Celebrate Holidays.
To protect yourself and your family from foodborne illness, avoid some common mistakes. According to the USDA, "Unsafe handling and under-cooking of food can lead to serious foodborne illness.” Avoid making loved ones sick by following these USDA Food Safety and Information Services tips.
Tip #1: Don't Wash Your Turkey.
This may go against old family recipes or cooking traditions, however washing raw meat and poultry can cause bacteria to spread up to three feet. How do you remove bacteria if you don't wash it? Cooking poultry to a safe temperature kills any dangerous bacteria that may be present. Washing poultry is not necessary and may spread bacteria to other surfaces where you are preparing raw foods like vegetables and salads.
Tip #2: Plan Ahead to Thaw Your Bird Safely.
Use the refrigerator, the cold-water method, or the microwave to safely defrost a frozen turkey. Thawing in the refrigerator is preferred because the turkey will defrost at a consistent, safe temperature. Allow 24 hours for every 5 lbs. of turkey to thaw in the refrigerator (a 15 lb. turkey needs 3 days). To thaw in cold water, submerge the bird in its original wrapper, changing the water every 30 minutes. Cold water and microwave thawing can be used if your bird did not entirely defrost in the refrigerator. Follow your manufacturer's guide for thawing poultry in the microwave. Poultry defrosted in cold water or the microwave must be cooked immediately. Have more questions? See this guide to safely preparing a turkey.
Tip #3: Too dry? Undercooked? Just right? Use a thermometer.
To determine if a turkey is cooked to a safe temperature, check its internal temperature with an instant read food thermometer. Check a whole bird in three locations: the thickest parts of the thigh, the wing, and the breast. Your thermometer should register 165°F in all three places. Using a food thermometer is the best way to ensure your turkey is cooked to a safe temperature, but not overdone. Don't have an instant read thermometer? Find one at your local cooking supply store starting at about $15. They are reusable and can keep your family safe for years to come.
Tip #4: Don't let the leftovers linger.
We all like to linger at the table after eating, however, don't let the leftovers stay out at room temperature for more than 2 hours. After serving, cut the leftover turkey into small pieces and refrigerate. Keep hot food items like gravy or stuffing hot or pack them up and put in the refrigerator. Leftovers will keep for four days in the refrigerator set below 41°F. For longer storage, pack them into freezer safe bags or containers and freeze for up to 4 months. Always wondering how long you can keep food in the refrigerator? Consider using the FoodKeeper App from USDA.
Enjoy the holidays and Happy Thanksgiving!
Looking for SLO and SB Master Food Preserver classes? We are still here!!!
This summer our Master Food Preserver Coordinator retired after many years of serving the County of San Luis Obispo. In addition, academic oversight of the program transitioned. It has been a time of change for the MFP program but we are still here.
We are starting to plan some in-person workshops for 2022 and are hoping to host a new volunteer training starting in February. More information to come, but in the meantime you can visit our website at: http://cesanluisobispo.ucanr.edu/, our blog at https://ucanr.edu/blogs/foodpreservation, email us at slomfp@ucanr.edu, or call our helpline at: 805-781-1429. We also check pressure canner gauges at no cost. Contact us for more information!
/h2>/h3>/h3>/h3>/h3>/h3>