- 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!
- Author: Shannon A Klisch
- Author: Debbie George, Master Food Preserver Volunteer
- Author: Dawn Peters, UC Master Food Preserver San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
Are you in need of a tropical vacation? Kiwi Daiquiri Jam is a simple and quick way to enjoy the delicious tropical flavors of kiwi, pineapple, and lime in a sweet and tart beautifully speckled jam.
Kiwis are available all year round so you can take a trip to the tropics anytime!
This jam is tangy and refreshing. It is simply wonderful on toast or a scone, but it also complements both hard and soft cheeses. I have sampled it with warm brie and baguette as well as a smoked Gouda. It also makes a nice glaze on a rich fish such as salmon or halibut. Jam is not just for breakfast anymore!
*Quick note… if you have nice plump juicy kiwis but you are not yet ready to make the jam, freeze whole peeled kiwis in a single layer in a freezer bag until ready to start jamming.
Let's get started…
The ingredient list is very short: kiwi, pineapple juice (fresh or canned), lime juice, Classic Ball® Pectin, rum, and sugar. You need about 5 medium sized kiwi, 8 if they look small, in order to have 2 cups of crushed kiwi.
Start by washing the kiwi under cold running water, then peel and crush with a potato masher or if using a food processor pulse to ½” pieces.*
Place crushed kiwi, pineapple juice and lime juice in a large stock pot. The large pot helps prevent the splashing of hot jam onto your arms while cooking. Whisk in pectin. Then bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil that cannot be stirred down, stir constantly. Boil hard for 1 minute, remove from heat and stir in rum and green food coloring, if using. Skim off foam if necessary.
Pour jam into clean, hot jars. Using a plastic utensil, stir the jam to remove any air bubbles.
Check that each jar has ¼” of space from the top of rim.
Clean the rim and edges with a wet paper towel.
Place lids and rings onto each jar and tighten the ring just till secure. Do not over tighten. Carefully lift jars into canner always keeping the jars level.
Process the jars in your boiling water canner or steam canner for 10 minutes, adjusting for altitude.
Remove the jars onto a platter where they can rest undisturbed for 24 hours. Do not disturb the jars while they settle as movement can dislodge the seal. They should be allowed to cool slowly in an area free of drafts.
Check the seal of each jar by depressing the lid. If there is no pop, you can move on to labeling with the name and date. If there is a pop that jar did not seal properly, and you can store in the refrigerator for up to 3 months. Store sealed jars in a cool dark space for up to 1 year. Remove rings before storing.
Recipe:
KIWI DAIQUIRI JAM
Makes about 4: (8 oz.) or 8: (4 oz.) jars
PRESERVING METHOD:
Atmospheric Steam Canning or Boiling Water Canning
Ingredients:
- 2 cups crushed peeled kiwifruit (about 5 medium, 8 small)
- 2/3 cup unsweetened pineapple juice (fresh or canned)
- 1/3 cup lime juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin or 1pkg. (1.75/49-57g) of regular fruit pectin
- 3 cups sugar
- 1/4 cup rum
- 3 drops green food coloring, optional (some kiwi are more yellow than green)
- 4 oz. or 8 oz. glass mason jars with lids and bands
Directions:
- PREPARE atmospheric steam canner by adding water to designated line or add enough water to the boiling water canner to cover jars by 1 inch of water.
- WASH jars, lids and rings with warm soapy water and rinse well.
- HEAT jars in the atmospheric steam canner or boiling water canner while preparing the jam.
- COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
- LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band until fit is fingertip tight.
- PROCESS in an atmospheric steam or boiling water canner for 10 minutes, adjusting for altitude. After allowing to rest for 5 minutes in the canner, remove the jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Adapted from Ball® Complete Book of Home Preserving ©2012
- Author: Tami Reece, UC Master Food Preserver of San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
I like to use fresh green onions when I can, but if I am making a recipe and do not want to run to the market for green onions, dehydrated onions work great in a lot of dishes.
Get started by discarding any leaves that are bruised or past their time and cut off the tips of the greens to remove any brown parts.
Rinse onions under running water and drain. You may need to pat dry with a paper towel as you need to remove as much water as possible.
I like to dehydrate the green from the white portion of the onion. Sometimes I want to add green as a garnish without adding too much of an onion flavor.
Chop onions into 1 /2 inch pieces. For the white portions it is best to separate the rings otherwise they take a lot longer to dry.
You can use any type of dehydrator if it has a fan and a temperature control. You want to set your dehydrator at 125 degrees. During this time of year, I have my dehydrator outside on a table on my porch so it does not heat up the house. Just make sure you remove your product as soon as it is dry, so you do not start feeding the neighborhood bugs.
Green portions on one tray…….
White portions on another tray. I forgot to separate the rings of my white portions and had to do it later in the process.
Dried green onions They should feel like paper when done.
I store my green onions in half pint mason jars with plastic lids. In the white portion jar I also put a food safe desiccant packet to help with any moisture that may remain in the product. Enjoy!!
