When novice kitchen chiefs face the task of turning seasonal fruits into jams, jellies and syrups, they sometimes balk at all the instructions and list of ingredients they must assemble for a few jars of homemade success.
This week’s recipes offer an opportunity to show off easy jam-making techniques that might impress the most severe critics. And there is no such thing as failure: if the mixtures don’t set, they will still be tasty served and mixed with ice cream, whipped cream or as fillings for cakes.
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Sour Cherry Jam
2 cups sour cherries, pitted and chopped
1 cup granulated sugar
1 tsp. vanilla extract
In a large saucepan, combine all ingredients. Bring to a rolling boil, stirring often. Cook until mixture thickens, about 10 minutes.
Test for thickness by placing a spoonful of the mixture onto a chilled plate. Let sit for 30 seconds. It is done if the mixture moves slowly on the chilled plate. If it moves too quickly cook for another 1-2 minutes.
Transfer to a heat-proof container and cool to room temperature. Store in refrigerator. Makes one cup.
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Peach Honey Jam
1 lb. ripe peaches, peeled, pitted and finely chopped
1/2 cup granulated sugar
2 tbsps. honey
1 tbsp. lemon juice
Combine ingredients in a large saucepan. Stir often and bring to a rolling boil. Cook until mixture thickens, about 10-15 minutes. Use chilled plate method to determine if jam will set properly.
Transfer to a container and cool. Use on toast or swirl through vanilla yogurt. Makes one cup. Store in refrigerator.
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Rhubarb Marmalade
2 oranges
1 lemon
6 cups diced rhubarb
6 cups white sugar
pinch of salt
1 cup seedless sultana raisins
Squeeze lemon and oranges and pour juice into a saucepan. Cut pulp and white membrane from lemon and oranges and discard. Sliver the rind and add to juice in saucepan.
Add rhubarb, sugar and salt and stir over medium heat until sugar is dissolved. Add raisins.
Bring to a boil and cook over medium heat until thick, about 4-5 minutes. Skim off residue from top and use chilled plate method to check on thickness.
Pour marmalade into sterilized jars, seal and cool. Store in cool place. Makes about 5 jars, depending on the amount of juice obtained from the lemon and oranges.
Joyce Walter can be reached at ronjoy@sasktel.net
