Fruit in a jar book

4 chapters 9 Recipes 15 fruit

RECIPES FOR MAKING SIMPLE AND COLORFUL FRUIT PRESERVE

Laena Henry

fruit in a jar

4 chapters 9 Recipes 15 fruit

RECIPES FOR MAKING SIMPLE AND COLORFUL FRUIT PRESERVE

Laena Henry

fruit in a jar

Text Copyright © 2017 by Hye Min Lee Photographs Copyright © 2017 by Hye Min Lee All rights reserved. No part of this book may be reproduced in any form without written permission for the publisher.

Library of Congress Cataloging-in-Publication Data available.

ISBN-10 947-1-54024-421-0 ISBN-13 947-1-54024-421-0 Manufactured in USA. Designed by Hye Min Lee Typesetting by Hye Min Lee Rodale, Inc 733 Third Avenue New York, NY 10017 www.rodalebooks.com

‥ For my family, friends, and fruit

‥

CONTENTS

00 introduction Introduction

10 > 13

The Essentials of Making Fruit Preserve

14 > 15

Equipment for Fruit Preserve

16 > 17

01 all about fruit preserve Basics of Making Fruit Preserve

20 > 21

Canning Process

22 > 25

Reaching the Gel Stage

26 > 27

Common Problems

28 > 29

02 one fruit

04 three fruit

One Fruit Preserves

34 > 35

Three fruit preserves

58 > 59

Rustic Apricot Jam

36 > 37

Summertime Berry Jam

60 > 61

Traditional Strawberry Jam

38 > 39

Mango, Orange, Passion Fruit Jam

62 > 63

Grapefruit Marmalade

40 > 41

Breakfast Marmalade

64 > 65

index

66 > 67

colophon

68 > 69

03 two fruit Two Fruit Preserves

46 > 47

Raspberry and Peach Jam

48 > 49

Mango and Lime Jam

50 > 51

Pineapple and Orange Marmalade

52 > 53

FRUIT IN A JAR INTRODUCTION

WHAT IS FRUIT PRESERVE

10 / 11

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INTRO

Fruit preserves are preparations of fruit and sugar, often can need or sealed for long-term storage. ‡

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Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, “preserves” is used to describe all jam recipes mostly comprise equal weights of fruit and sugar.

In this book, 9 different fruit preserve recipes which are all jam or marmalade. Jam and marmalade are typical type of fruit preserve. This sweet treat was named late, in the early 1700s Jam as we know it only seems to have emerged in the 19th century. It took a cheap and reliable source of sugar from the West Indies to make jams affordable. Before this, sugar was considered a spice and the price in Europe was such that only the richest could afford it. Preserves made from sugar were too precious to spread thickly on toast.

Instead they were eaten as “spoon sweets” with feasts being capped off with the distribution of delicate silver

spoons laden with fruit preserves. You may still be offered such treats with a glass of cooling water in the Middle East and eastern Europe.

The first European sugar preserves made use of that seemingly magical substance, honey. The earliest fruit preserves would be made by mixing fruit pulp with honey and allowing it to dry in the sun, creating texture more like that of a jellied sweet. The high-pectin quince lent itself to making this well-set fruit preserve.

In Greece, a common spiced preserve of quinces was known as melomeli (apple honey) and was thought to be an aphrodisiac and to aid digestion. In Britain, it was adapted to incorporate other fruits, such as pears, damsons, plums, and finally Seville oranges, becoming marmalade. Eventually, when sugar prices fell late in the 17th century, marmalade became a soft jelly that, smeared on toast, became a staple of the Scottish breakfast.

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They are key things to know, how to get a set, how certain fruits behave, how to sterilize jars and equip– ment,but it’s not rocket science. And getting to grips with the science doesn’t preclude creativity.

The more often you make fruit preserve, the more you know what is possible, and you soon start inventing your own flavors. It is also fin, to bend the rules, to make fruit preserves. They are all good in different ways. Making fruit preserve has traditionally been seen as the domain of ladies of a certain age.

But even if you’re the right side of forty, give it chance.

You’ll think it’s worth it every time your toast pops, and greedy friends, children, husbands and boyfriends will love it.

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Jam only reached the masses in the 1880s when it was used to enliven the dark wholemeal bread eaten by the working classes. Many of these factory-produced jams contained more sugar and color than fruit.

The quality of commercial jams have improved greatly since then but they are still the sickly sweet sisters of a good homemade jam. And besides, buying jam gives no way near the satisfaction of making it yourself.

You can play with this 1:1 ratio as much as you want,but too much fruit and you may lose the preserving effects of the sugar; too much sugar and it may crystallize during storage. The choice of fruit for jammaking is almost endless. I always try to use seasonal fruit to get the best flavor for my jam. Slightly unripe or “just ripe” fruit will form a jam more easily than very ripe fruit as it contains more pectin and is more acidic. Ah, preserving. It’s safe to say that putting up fruits and vegetables when they’re in season is one of the things I love to do most. And of all that I preserve, jams and marmalades are my favorite.

FRUIT IN A JAR INTRODUCTION

WHAT IS FRUIT PRESERVE

“The rule is, jam tomorrow and jam yesterday – but never jam today” — Lewis Carroll

12 / 13

FRUIT IN A JAR INTRODUCTION

THE ESSENTIALS OF MAKING FRUIT PRESERVES

fruit The fruit you use should be dry, fresh, and just ripe or slightly under ripe (you can even make decent jam from rock hard supermarket apricot).

Overripe fruit is lower in pectin and acid (two things jam needs), and also doesn’t taste as good in the jar.

pectin Pectin I found in all fruits and some vegetables.

Without it, preserves wouldn’t set. It is found in the skins, pith, cores, and seeds of fruit and also in the cell walls. Different fruits contain different amount of pectin. Strawberries, raspberries, peaches and nectarines are low in pectin. Apricots, Cherries, greengages, and dessert plums are medium. Black currants, red currants, damsons, coking plums, apples, and quinces are high in pectin. To make jams from pow pectin fruit, you need to add a high pectin fruit or add powdered pectin or liquid pectin. If using powdered pectin, add it o crushed fruit and mix until the pectin has completely dissolved before adding the sugar and bringing to a boil for 1 minute. For liquid pectin, add it after adding the sugar and bringing the texture to a boil.

sugar Sugar preserve fruit and allows jam to keep.

It also helps pectin to gel and stops it from breaking down while the jam is boiling. It inhibits the initial release of pectin and toughens fruit skins, so is always added after the first cooking once the fruit is soft.

acid Fruit also contains acid. It’s necessary for flavor. My favorite jams are made from acidic fruits, because they have a good sweet tart balance.

Lemon juice can be added to low acid fruits to help the release of pectin the “brighten” the flavor.

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THE ESSENTIALS OF MAKING FRUIT PRESERVES

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EQUIPMENT FOR FRUIT PRESERVE

FRUIT IN A JAR INTRODUCTION

EQUIPMENT FOR FRUIT PRESERVE

large pot Pot is handy for heating the jars and key for processing the filled jars.

We like a pot that has silicone-coated handles for easy gripping and a clear lid so we can monitor what is going on inside.

jar lifter Lifter works better than tongs when putting hot filled jars in and out of boiling water because it allows you to grasp the jars firmly.

wide mouth funnel It makes pouring liquids, like jams and brines, and channeling pieces of fruit into jars easier and tidier. Don’t bother with plastic funnels.

glass canning jars Jars are sold with flat metal lids and threaded metal screw rings that hold the lids in place during processing.

canning rack It fits inside the pot keeps the jars off the bottom of the pot and can make pulling hot jars out of boiling water easy.

wooden skewers Skewers help to release the air bubbles around the inside of each jar once the jars are fill. (Also use them to poke fruits to test for doneness.)

cooking timer It is important for monitoring cooking and processing times.

long ladle Ladle makes transferring cooked foods and pouring hot cooking liquid or brine into jars much simpler and neater.

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cahpter 01

01

all about fruit preserve P.18-29 THE BASICS OF MAKING FRUIT PRESERVE CANNING PROCESS REACHING THE GEL STAGE COMMON PROBLEMS

FRUIT IN A JAR ALL ABOUT FRUIT PRESERVE

BASICS OF MAKING FRUIT PRESERVE

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BASICS OF MAKING FRUIT PRESERVE Basics are really pretty simple. Once you know the basics, you can get playful and creative by adding ingredients, textures, and flavors. But lets start from the beginning.

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01 keep everything Clean All equipments and jars need to be sterilized. Funnels and ladles need to be plunged in boiling water. You can boil them or wash them in soapy water then put in an oven,or put them through a dishwasher cycle.

02 Testing for a set A thermometer helps you know if your jam is near ready, but the wrinkle test is the one the best, because you get to know the type of set. For this, put a plate. When it’s time to start testing, spoon jam onto the cold plate, refrigerate for a couple of minutes, then push it with a finger to see (detailed information see page 26-27).

03 Canning and storing Put jam in the jar while both jam and jars are hot and full almost to the top. The head space, the gap at the top, depends on what you are canning (complete canning instruction, see page 22-25). Seal with screw on lids, using a dish towel to protect your fingers. Label when cool, and store in a dry up to one and half year. Refrigerate after opening.

04 Refrigerate Fruit preserve Refrigerate once opened and eat within four weeks.

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CANNING PROCESS Boiling water canning is a great way to preserve foods you love, from jams and jellies to tomatoes and fruit to all kinds of pickles.

The canning process can seem daunting—since you are dealing with a huge pot of boiling water and multiple glass jars of food, but each step along the way is in fact quite simple.

FRUIT IN A JAR 01 ALL ABOUT FRUIT PRESERVE

CANNING PROCESS

01 HEAT THE JARS The jars do need to be heated before being filled with hot jam or the room-temperature glass may shatter. Jars can either be warmed in the canning pot that will be used for processing or placed under hot running tap water.

As for the lids, they do not need to be heated before using, and in fact many manufacturers warn against it.

02 FILL THE JARS As soon as the jam has finished cooking, it needs to be portioned into the hot jars. Given that both the jam and the jars are hot, we found it very helpful to use a wide-mouth canning funnel. Because the timing is so important here, we like to have the jars warmed and waiting for the jam.

03 MEASURE THE HEAD SPACE It is very important to leave some space between the top of the food and the rim of the jar, known as heads pace (usually between Âź inch and 1 inch). The headspace allows for the food to expand during processing.

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FRUIT IN A JAR 01 ALL ABOUT FRUIT PRESERVE

CANNING PROCESS

04 RELEASE THE AIR BUBBLES After filling the jars and measuring the head space, use a wooden skewer to remove any air bubbles trapped in the jar. For thick jams, draw the skewer upward to release the bubbles. If left unchecked, the air bubbles will collect at the top of the jar during processing and alter the head space, which can prevent the jar from sealing properly.

05 ADD THE LIDS AND RINGS Before adding the lids and rings, it is important to wipe the rim of the jar clean of any drips. Once clean, place the lids on top and screw on the rings until just fingertip-tight. Do not overtightened the rings, or you will prevent any air from escaping the jars during processing, which is a key part of the canning process.

06 PROCESS THE JARS Using a jar lifter, lower the hot, filled jars into the rack inside the pot of boiling water. Make sure the jars are covered by at least 1 inch of water.

Bring the water back to a boil and then process (boil) the jars for the amount of time as prescribed in each recipe. Be sure to start the timer only after the water has returned to a boil.

24 / 25

07 LET JARS self SEAL After the processing time is up, turn off the heat and let the jars sit in the hot water for 5 minutes. This allows the boiling-hot food inside the jars to settle down and starts the lid-sealing process. After 5 minutes, remove the jars from the pot and allow them to cool at room temperature for 24 hours. As the food cools, it contracts, which makes a vacuum form inside the jar.

08 STORE THE JARS The combination of the sterilized jam and the hermetically sealed lid is the reason the jar can be stored for at least one year in a dark, cool place.

If the seal pops at any time during storage, you must discard the jam; it could contain harmful bacteria or toxins that could make you sick.

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REACHING THE GEL STAGE Knowing when to take your jam pot off the heat is key to successful jam making. For added-pectin jams, the math is simple: you add the pectin, make sure it’s dissolved, and load up your jars. The added pectin will ensure a good set.

FRUIT IN A JAR 01 ALL ABOUT FRUIT PRESERVE

REACHING THE GEL STAGE

01 Temperature Jams gel at 220°F. This should be a black-andwhite test — either you are at 220° or you are not — but I find this to be the least reliable indicator of doneness. By the time I get the temperature reading, my jams are often too stiff. But I do find temperature to be a helpful sign of when I’m getting close to the “zone,” and then I verify with one or both of the tests that follow.

02 Sheeting It’s essentially when two drops become one, a marriage, if you will, of drips off the spoon. Indeed.

Here’s how it works: Stir your almost done jam with a wooden spoon. Lift the spoon sideways from the pot. In a too-thin jam, the drops will stream off the bottom edge of the spoon. As you get closer to the gel stage, the hot jam will drip. When you are right on the money, the drops will join, forming a sheet, before falling into the pot. That’s sheeting.

Give it a shot and you’ll see what I mean.

03 Wrinkle Test The test is done like this: Put a clean plate in the freezer to chill while you’re preparing the recipe.

When you think your jam might be ready, dribble a few drops of hot jam onto the plate’s cold surface, give it a minute to cool, and then push on the little spot of jam with your finger, like you are trying to wipe it off. If the smudge of jam wrinkles when you start to push against it, the jam is ready.

If it is thick but does not wrinkle, you need to cook it a bit more.

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FRUIT IN A JAR 01 ALL ABOUT FRUIT PRESERVE

COMMON PROBLEMS

Even the most experienced home food preservationist will turn out a less-than-perfect batch of goods now and again.

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COMMON PROBLEMS

PROBLEM

CAUSE

SOLUTION

Contains crystals

The amount of sugar or cooking time may have been off or the method was wrong.

Measure sugar and other ingredients precisely. Cook traditional jams for the specified time. Cooking too little doesn’t allow sugar to dissolve; cooking too long results in excess evaporation.

Color seems dark

Overcooking or stored improperly.

Avoid long boiling; do not exceed 220F. Store jars in a cool, dry, dark place and use within 2 years. Refrigerate after opening.

Too stiff or tough

Overcooking; too much sugar; or too much natural pectin in fruit.

Make sure to use fruit that is fully ripe, not under ripe, Make sure not to exceed 220F when cooking, If not adding pectin, use ¾ cup sugar to 1 cup juice.

cahpter 02

02

one fruit preserve P.32-41 ONE FRUIT PRESERVE RECIPE 1 / RUSTIC APRICOT JAM RECIPE 2 / TRADITIONAL STRAWBERRY RECIPE 3 / PINK GRAPEFRUIT MARMALADE

FRUIT IN A JAR 02 ONE FRUIT PRESERVE

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ONE FRUIT PRESERVE

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ONE FRUIT PRESERVE

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chapter 1 is about one fruit preserve such as jam and marmalade. One fruit jam is a very simple and traditional fruit preserve. When you make one fruit preserve using low pectin fruits like apricot, strawberry, raspberry ,and pear, you need to add some extra pectin. They also require acid; you can use freshly squeezed lemon juice.

But for grapefruit marmalade, grapefruit is a high pectin fruit preserve, so you do not need add any pectin or extra acid.

recipe n o

Rustic Apricot Jam

001

EASY / TWO HOURS

Apricots are precious things. Their early spring bloom means that they are dangerously vulnerable to frost, which can rob tree owners of their prized crop for the entire season. So when apricots are in your market, it’s a good idea to take advantage.

Stock up and make gobs of this jam while you can.

FRUIT IN A JAR 02 ONE FRUIT PRESERVE

RECIPE NO. 001 RUSTIC APRICOT JAM

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4 Âź 3 2

INGREDIENTS cups apricots cups lemon juice cups sugar cups powdered pectin

PROCESS 1) Prepare a boiling-water canner and keep the cleaned jars and lids warm.

2) H alve and pit the apricots and chop them. Put in a large, deep saucepan with lemon juice. Cook the fruit over low heat for about 20 minutes, stirring. When the fruit is completely soft and partly broken up, add the pectin and stirred until setting point is reached.

3) F ill each jar, leaving a head space of Âźinch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips Serve it with a oat bread or greek yogurt.

FRUIT IN A JAR 02 ONE FRUIT PRESERVE

RECIPE NO. 002 CLASSIC STRAWBERRY JAM

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INGREDIENTS 3 cups strawberries 1 cup of lemon juice 2 cups sugar

PROCESS 1) P repare a boiling-water canner and keep the cleaned jars and lids warm.

2) P ut all the fruit in a large pot, deep sauce pan with the lemon juice. Bring to simmer; the juices in the fruit will start to run as it is heated. once the mixture is simmering, cook gently for about five minutes. Press the fruit with a vegetable masher as it cook to help break the berries down.

3) A dd the sugar and stir gently until it is dissolved. Increase the heat and bring the mixture to a rolling boil. Boil for about five minutes, then skim off any scum that rises. Test for a set. If it hasn’t reached setting point, return to the heat and keep cooking and testing at two minute intervals until a set has been reached.

4) F ill each jar, leaving a head space of Âź inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips Try it warmed on top of pancakes

Classic Strawberry Jam

recipe n o

EASY / HALF HOUR

002

Classics are often classics for a reason, and this strawberry jam is a great example when you’re working with perfectly ripe, in-season fruit, you don’t have to add much to make a spectacular jam. Use locally grown berries if you can, as their flavor and color will be richer and more vibrant than the grocery store variety. This is an excellent recipe to start with if you’re new to jam making.

recipe n o 003

Pink Grapefruit Marmalade INTERMEDIATE / TWO HOURS

Broiled grapefruit makes an elegant breakfast or dessert dish.

The caramelized sugar turns it a deep amber color and tempers the tartness of the fruit.

FRUIT IN A JAR 02 ONE FRUIT PRESERVE

RECIPE NO. 003 PINK GRAPEFRUIT MARMALADE

INGREDIENTS 4 pink grapefruits ¼ cups lemon juice 10 cups sugar

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PROCESS 1) Prepare a boiling-water canner and keep the cleaned jars and lids warm 2) U sing a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard. Slice fresh of both grapefruits into rounds; remove any seeds.

3) Pour in 4 cups water in the large pot and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1½ hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy. Then stir in lemon juice.

4) F ill each jar, leaving a head space of ¼inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips Serve it with a breakfast scone.

cahpter 03

03 two fruit preserve P.44-53 TWO FRUIT PRESERVE RECIPE 4 / RASPBERRY AND PEACH JAM RECIPE 5 / MANGO AND LIME JAM RECIPE 6 / LEMON AND CHERRY MARMALADE

FRUIT IN A JAR 03 TWO FRUIT PRESERVE

TWO FRUIT PRESERVE

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TWO FRUIT PRESERVE

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chapter 3 is about a two fruit preserve. Two fruit jams and marmalades are flavorful. The combination of two different fruits creates rich flavors. In this chapter, I use raspberry with peach,mango with lime and pineapple with orange. All three fruit preserves have a great texture and beautiful color. For mango with lime jam, you need to add more pectin. The combination of two fruits are little unfamiliar, but these are very nice and harmonious combinations.

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recipe n o

Raspberry and Peach Jam

004

EASY / HALF HOUR

Lovely to look at as it’s being made and, of course, fragrant as the scent of raspberries and white peaches blend. You can make it with yellow peaches. This jam has less sugar than is traditional, so is fresh, fruity, and tart. You can add a spring of lavender of lemon thyme.

FRUIT IN A JAR 03 TWO FRUIT PRESERVE

RECIPE NO. 004 RASPBERRY AND PEACH JAM

INGREDIENTS

2 1½ ½ 1½

white peaches cups raspberries cups of lemon juice cups sugar

48 / 49

PROCESS

1) Prepare a boiling-water canner and keep the cleaned jars and lids warm.

2) P lunge the peaches, in batches, into a saucepan of boiling water for on minute. Quickly remove them, run cold water over them, and peel off the skins. Cut each half into slices. Put the fruit into large, deep saucepans and crush lightly. Add lemon juice and stir. Bring to a boil, add the sugar, bring back to a full rolling boil, and boil for1 minute, until point is reached, skimming off any scum that rises. Let cool for 10 minutes.

3) F ill each jar, leaving a head space of ¼ inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label.

Pairing tips Serve it with a layer in a tart shell or a bagel with cream cheese

FRUIT IN A JAR 03 TWO FRUIT PRESERVE

RECIPE NO. 005 MANGO AND LIME JAM

INGREDIENTS

6 8 3 1

mangoes limes cups sugar cups powdered pectin

PROCESS

1) P repare a boiling-water canner and keep the cleaned jars and lids warm.

2) Add mango into a large pot and the juice

of four of the limes, plus the zest of all eight.

Add 2 cups of water and bring to a boil.

Reduce the heat and simmer for about 15 minutes, until the fruit is really soft.

3) A dd the pectin and stir until it is dissolved.

bring to a boil, add the sugar, bring back to a full rolling boil, and boil for 1 minute, until setting point is reached. Skim, Now stir in the rest of the lime juice to taste.

4) F ill each jar, leaving a head space of

Âź inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level.

Pairing tips This is especially wonderful on coconut pancake or pound cake.

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INTERMEDIATE // ONE ONEAND ANDHALF HALFHOURS HOUR INTERMEDIATE

Mango and lime are a heavenly match: mangoes slightly lack-acidity and the lime provide it in the most fragrant way. The color of this jam doesn’t stay bright and sparkling, but the flavor does. It gives a good sweet and tart mouthful of the exotic.

recipe 005 recipe nnoo. 005

Mango and Lime Jam

006 recipe recipe nnoo. 006

Pineapple and Orange Marmalade ADVANCED // TWO TWO HOURS HOURS ADVANCED

The natural bitterness of the orange peel is perfectly tempered by the intense sweetness of the fresh pineapple in this lovely, golden orange marmalade.

FRUIT IN A JAR 03 TWO FRUIT PRESERVE

RECIPE NO. 006 PINEAPPLE AND ORANGE MARMALADE

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4 4 ½ 1½

INGREDIENTS oranges cups chopped pineapple cups lemon juice cups sugar

PROCESS 1) Prepare a boiling-water canner and keep the cleaned jars and lids warm.

2) P eel the fruit and set aside peels from 2 of the oranges, discarding the remaining peels. Finely chop the flesh of all the oranges. Put the chopped oranges and pineapple and 2 cups of water. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.

3) Add lemon juice and sugar and mix well. Continue to stir vigorously for 1 to 2 minutes to dissolve sugar.

4) F ill each jar, leaving a head space of ¼ inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips Enjoy on whole grain bread or on a warm English muffin with a pat of butter.

chapter 04

04 three fruit preserve P.56-65 THREE FRUIT PRESERVE RECIPE 4 / SUMMERTIME BERRY JAM RECIPE 5 / MANGO, ORANGE AND PASSION FRUIT JAM RECIPE 6 / BREAKFAST MARMALADE

FRUIT IN A JAR 04 THREE FRUIT PRESERVE

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THREE FRUIT PRESERVE

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THREE FRUIT PRESERVE

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chapter 4 is about three fruit preserve. For these fruit preserves, each three different fruits need to have similar colors and flavors, because it is a little hard to mix harmoniously if you use very different kind of fruits. So, in this chapter, each three different fruits for each recipes are very similar and mix very well. The colors of fruit preserves in this chapter will be the darkest color of three fruits. These three fruit preserves are more sweet than the other two chapters, so you need to make sure about amount of sugar.

007 recipe nnoo. 007 recipe

Summertime Berry Jam ESAY // HALF HOUR EASY HALF HOUR

This is a good solution for those turn-of-the-season times when one berry is coming into season and one is going out, or simply when you find yourself with a bit of this and that. I like to combine berries of similar hues to give a visual cue as to what’s in the jar, but you needn’t stick to this script — a berry jumble is equally as sweet.

FRUIT IN A JAR 04 THREE FRUIT PRESERVE

RECIPE NO. 007 SUMMERTIME BERRY JAM

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INGREDIENTS 7 cups assorted berries 2 cups lemon juice 4 cups sugar

PROCESS 1) Prepare a boiling-water canner and keep the cleaned jars and lids warm.

2) Combine

the berries and water in a medium nonreactive pot and slowly bring to a boil over low heat. Reduce the heat and simmer for 5 to 10 minutes, until the berries completely break down. Add the lemon juice and water, stirring to combine. Bring to a boil, reduce the heat, and simmer for 2 minutes, continuing to stir, until the sugar is completely dissolved.

3) F ill each jar, leaving a head space of Âźinch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips This jam is a perfect buttermilk waffle topping.

FRUIT IN A JAR 04 THREE FRUIT PRESERVE

2 3 5 2

RECIPE NO. 008 MANGO, ORANGE, PASSION FRUIT JAM

INGREDIENTS mangoes oranges passion fruit cups sugar

PROCESS 1) P repare a boiling-water canner and keep the cleaned jars and lids warm.

2) P eel the mangoes, slice off the ‘cheeks’ and

remove the rest of the flesh from the cores then cut into chunks. Combine manges and orange. Place in a pot. Add passion fruit pulp with seeds to mango and orange mixture.

3) A dd sugar to the large pot. Place the pot

with the fruit sugar mixture over medium hit and bring to boil, stirring until the sugar completely dissolved. Reduce the heat to a simmer & cook the mixture 5 minutes, stirring occasionally & skimming off the foam.

4) F ill each jar, leaving a head space of

¼ inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips This is especially wonderful on croissant or pound cake.

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INTERMEDIATE / ONE AND HALF HOUR

This delicious, yellow jam is a perfect combination of the full-on, exotic sweetness of ripe mangoes, with the tropical flavor, passion fruits. I can’t imagine a better jam to enjoy on croissant.

recipe recipe nnoo. 008 008

Mango, Orange Passion Fruit Jam

recipe n o

Breakfast Marmalade

009

ADVANCED / ONE AND HALF HOURS

It’s soft set, bright and tangy, and wakes you up. This is the perfect breakfast marmalade.

The grapefruit and oranges should weight 2lb in total. Use organic citrus if you can find it, otherwise scrub the fruit well to remove any wax.

RECIPE NO. 009 BREAKFAST MARMALADE

FRUIT IN A JAR 04 THREE FRUIT PRESERVE

1 4 3 1 10

INGREDIENTS grapefruit blood oranges seville oranges cup lemon juice cups sugar

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PROCESS 1) Prepare a boiling-water canner and keep the cleaned jars and lids warm.

2) Remove peel from fruit, slice peel thinly and place in a saucepan with 2 liters water. Squeeze juices into pan, reserving seeds. Coarsely chop half the juiced fruit (discard remainder), tie up with seeds in a piece of orange and add to pan. Bring to the boil over medium-high heat, half-cover with a lid and simmer until liquid reduces by half, then refrigerate overnight.

3) Preheat oven to 180°C. Spread sugar in an even layer in a roasting pan and warm in oven. Meanwhile, squeeze liquid from orange bag into pan and discard bag. Bring fruit mixture to the boil over medium-high heat, add sugar and juice, stir to dissolve sugar.

Return to the boil, cook without stirring until mixture reaches setting point.

4) Fill each jar, leaving a head space of Âź inch from the top. Process the filled jars in a boiling-water canner for 10 minutes at sea level. Let cool, seal the jars, and label before storing.

Pairing tips Serve it with a breakfast white bread toast.

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INDEX

A APRICOT JAM ACID

G 34,36 14, 34

B BAGEL BERRY BREAKFAST BREAKFAST SCONE BUTTERMILK WAFFLE

48 61 64 41, 64 61

HEAD SPACE

22

J JAM JAR JAR LIFTER

17, 22, 24 62 29 12 29 46

11, 12, 22 22, 24 17

L LADLE LARGE POT LEMON JUICE LID LIME

D DISH

34, 40, 65 36

H

C CANNING CROISSANT CRYSTAL CRYSTALLIZED COLOR COMBINATION

GRAPE FRUIT GREEK YOGURT

17 17 34, 36,38,40, 48, 53,61 24 48, 51

21

M E ENGLISH MUFFIN EQUIPMENT EVAPORATION

53 16, 21 29

MANGO AND LIME MANGO, ORANGE, PASSION FRUIT JAM MIXTURE

48 62 38

N F FUNNEL

NONREACTIVE 17

60

T

O OAT BREAD ORANGE OVERCOOKING

36 52, 62,64 29

P PASSION FRUIT PANCAKE PECTIN PINEAPPLE POUND CAKE PRESERVE

TEMPERATURE THERMOMETER TIMING TOAST

27 21 23 68

V 62 38, 50 14, 29, 36, 48 52 50,61 11

RACK RASPBERRY RASPBERRY AND PEACH RIM RIPE

17 34 48 23 12, 14

S 14, 34, 38 25 12 27 12, 21 25 60

25

W WHOLE GRAIN BREAD WOODEN SKEWER WRINKLE TEST

R

STRAWBERRY JAM SELF SEAL SEASONAL SHEETING STERILIZE STORE SUMMERTIME BERRY

VACUUM

53 17, 24 21, 27

Z ZEST

50

‡

COLOPHON

TYPEFACE The header and title are set to Mr Eaves designed by Zuzana Licko in 2009 for Emigre, a type foundry.

The narrative, recipe headnotes and titles are in Mrs Eaves by Zuzana Licko in 1996 for Emigre, a type foundry.

SOFTWARE Adobe Creative Cloud, InDesign, Photoshop, Illustrator EQUIPMENT Macbook pro Retina 15" Epson Surecolor P400 PAPER Moab lasal photo matte 235 PRINTING & BINDING Hye Min Lee & California Office PUBLISHER Rodale Books DESIGNER Hye Min Lee PHOTOGRAPHY &ILLUSTRATION Laura Edwards & Hye Min Lee ABOUT THE PROJECT This is a student project only. No part of this book or any other part of the project was produced for commercial use.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, “preserves” is used to describe all jam recipes mostly comprise equal weights of fruit and sugar.

You can play with this 1:1 ratio as much as you want, but too much fruit and you may lose the preserving effects of the sugar; too much sugar and it may crystallize during storage. The choice of fruit for jam making is almost endless. I always try to use seasonal fruit to get the best flavor for my jam. Slightly unripe or “just ripe” fruit will form a jam more easily than very ripe fruit as it contains more pectin and is more acidic.

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