By Strawberry jam
Ingredients:
2 cups prepared ripe strawberries
4 cups sugar, measured into separate bowls
3/4 cup water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes stir occasionally.
Mix water and pectin in small sauce pan. Bring mixture to a boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
Fill each container quickly to within 1/2 inch of top. wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze to one year.
Makes About six, 1-cup containers.
Strawberry-orange jam
Ingredients:
2 cups prepared ripe strawberries
1 orange
4 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1 1/2 cups prepared strawberries into large bowl. Grate the orange, measure 2 teaspoons grated peel into bowl. Section the orange, removing membrane. Chop the sections; add to bowl. Stir in sugar. Let stand 10 minutes; stir occasionally.
Mix water and pectin in a small sauce pan. Bring mixture to boil on high heat, stirring constantly.
Continue boiling and stirring for 1 minute.
Stir pectin mixture into fruit mixture.
Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
Fill each container quickly within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours.
Jam is ready to use.
Makes About six, 1-cup containers.
Sweet cherry jam
Town Crier Staff Report
For most people, summer is synonymous with sunshine, warmer temperatures and lots of fresh fruit. Local supermarkets, fruit stands and farmers’ markets seem to overflow with a variety of vine-ripened berries and orchard fruits - Strawberries, blueberries, peaches and plums.
Since, like summer itself, this plethora of produce will be gone before you know it, it’s important to savor it while it’s in season - and to find ways to save some for summer’s end.
Besides biting into a juicy piece of fruit on a sunny afternoon, there are lots of ways to enjoy summer’s harvest. One of the best ways to preserve summer fruits is by making homemade jam.
The following recipes may be made in 30 minutes.
Ingredients:
2 cups prepared sweet cherries
2 tablespoons fresh lemon juice
4 1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 minutes; stir occasionally.
Mix water and pectin in small saucepan.
Bring mixture to boil on high heat; stirring constantly.
Continue boiling and stirring for 1 minute.
Stir pectin mixture into fruit mixture.
Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
Fill each container quickly to within 1/2 inch top. wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is ready to use.
Makes About six, 1-cup containers.
Recipes courtesy of foodeditor.com
