Showing posts with label jams. Show all posts
Showing posts with label jams. Show all posts

Clementine Marmalade

Ingredients:

20 clementines
2 lemons
5 cups water
3 cups Imperial Sugar Extra Fine Granulated Sugar

Directions:

1. Wash and peel clementines, reserving peel from three clementines. Set aside  reserved peel and cut all clementines, first in half and then quarter halves. Put clementine pieces in a large non-aluminum pot. Do not use an aluminum pan as it can react with citrus.  A cast iron dutch oven is ideal.Peel both lemons reserving seeds. Cut lemon same as clementines and add diced lemon flesh to pot with clementines. Dice reserved clementine peel into small (1/4-inch) pieces and add to the pot. Add sugar and water and and turn stove on to medium-high.
2. While the fruit and water are heating up, add reserved lemon seeds to a cheesecloth bag with a tie or place seeds in a piece of cheesecloth that you can tie with kitchen twine. Drop it into the pot. Bring the fruit to a boil, turn heat back to simmer and cook for 60-75 minutes, stirring occasionally until water evaporates and preserves start to thicken. Remove cheesecloth with lemon seeds from pot. If you'd like a smoother consistency preserve, use an immersion blender to pulse the preserves and rind until desired consistency is achieved.
3. Preserves will gel more as they cool. It's crucial not to overcook preserves and keep a close eye on it during the last 10-20 minutes as they can burn easily.
4. Transfer preserves to clean, sterile jars and store in the fridge up to 3 months.

Honeydew Melon Jam

Ingredients: 

1 small (1 and 3/4 lb) honeydew melon, seeds & skin removed, diced to 1/4-inch cubes (yield 1 and 1/2 lbs)
1 cup forsythia syrup or lavender, lilac or wisteria syrup. (or simply use 1 cup of granulated sugar in place of the syrup)
1/2 cup sugar (organic evaporated cane juice)
sea salt
1 lemon, preferably organic, juice & zest
1 orange, preferably organic, zest
1/2 box (7/8 oz) low/no-sugar pectin 

 Directions:  

1. Day 1. Peel lemon zest in long strips with a vegetable peeler. Store, wrapped in plastic wrap, refrigerated overnight.  Juice the lemon.
2. Add diced melon, forsythia syrup, sugar, a large pinch of salt and lemon juice (1/4 cup) to a medium glass or ceramic bowl. Allow fruit to macerate for 1 hour. Transfer fruit mixture to a large saucepan and bring to a simmer over high heat.  Return to bowl, cover and refrigerate overnight. 
3. Day 2. Peel orange zest in a similar manner to the lemon (reserve orange, wrapped, for another use).  In a small saucepan, boil the orange and lemon zest in about 1 inch of water, with a pinch of salt added, for 5 minutes. Drain and rinse in cold water.  Julienne the zest strips to matchsticks about 2 inches long.
4. Transfer melon/sugar mixture to a large sieve; lightly press on melon pieces to drain juice.  (At this point, measure liquid and adjust amount of pectin needed accordingly; 1 box of Ball pectin will set 4 cups of juice; I yielded about 2 and 1/2 cups liquid). Transfer liquid to a medium stockpot and bring to a boil over high heat.  Stirring occasionally, heat liquid until it thickens, becomes syrupy, and reaches 220 degrees F about 10 minutes.
5. Meanwhile, sterilize your jars, heat lids, and set up your canning station. Or, skip this step and use the refrigerated jam within 3 weeks.
6. Add pectin to boiling syrup; whisk quickly to dissolve (syrup will foam). Boil for 1 minute; add drained melon and citrus zest to the syrup (along with any additional drained juices). Bring back to a boil, and continue to boil over high heat until the temperature reaches 220 degrees F, or the jam thickens, the foam subsides, and the jam when stirred spits and leaves a clean stripe across the bottom of the pan (about 218 degrees F for this batch). Remove from heat and quickly fill and seal jars. Either allow to rest at room temperature, undisturbed, until sealed, or process for 10 minutes in a boiling water bath to effect a seal (sealed jars will keep longer in the refrigerator).

Simple Pineapple Jam

Ingredients:

1 pineapple
1 cup water
2 cups sugar
Juice of 2 limes

Directions:
1. Peel the Pineapple and grate the pulp out of it.
2. Heat the pan. Add the pineapple pulp and water. Let them cook for 20 minutes on medium flame. Stir frequently. The pineapple pulp should become soft.
3. Now add the sugar and lemon juice. Let the mixture cook for 30 minutes. The mixture is thickened and jam is ready to be stored. 
4. Spoon the jam into a jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Apple and Orange Jam

Ingredients:
2 Granny Smith apples
1 orange zest
1/2 orange juice
3 tablespoons caster sugar
Directions:

Grate the zest of the orange and squeeze the juice. Peel and core the apples, then cut into small cubes of equal size.
Mix all the ingredient in a small saucepan and simmer for about 15 minutes till, the apples are soft, stirring occasionally. Check if you are happy with the sweetness, then pass through a fine sieve and store in airtight jar.
Copyright © 2014 CulinaryMagazine