We’re five days into March, and so it’s high time to start digging into this month’s challenge (I’ve been at a conference for the last couple days, which accounts for the delay). We’re going to be focusing in on both jelly and shrubs this time around.
The reason for the double topics is that jelly making has much in common with marmalade making. For those of you who wearied of achieving set during January’s challenge, you have another option. What’s more, shrubs are fun.
What is Jelly?
There are a lot of preserves that get called jelly, but for the purposes of this challenge, we’re defining it as a sweet or savory preserve that is made primarily with a flavorful liquid like fruit juice, vinegar, or wine (other spirits do sometimes come into play with jellies as well). Fruit jellies should be clear and without any bits or pieces of fruit or fruit pulp. Things like pepper jellies can include bits of pepper material. Jellies should be well-set enough to be spread on toast without dripping down your hand.
There are several ways to go about getting your jelly to set up.
High Pectin Fruits – Some fruits are so naturally high in pectin that you don’t need to add commercial pectin to achieve set (a good example is the red currant jelly I wrote about last summer). Those jellies just need enough sugar to help elevate the temperature to reach the set point (to read more about why sugar aids in set, read this). Occasionally, people will also extract pectin from these high pectin fruits to use in combination with lower pectin fruits.
Commercial Pectin – Other fruits don’t have a ton of natural pectin and require additional pectin in order to set up. These days, my go-to pectins are the Classic Ball Flex Pectin (for higher sugar batches) and Pomona’s Pectin (for lower sugar and alternative sweeteners).
Reduction – Some fruit juices have the ability to set up into jelly with no more than a nice, long boil. Chief among these juices are apple cider. When I first made this apple cider syrup, I accidentally cooked it to 220F and it set up into a nice, spreadable preserve.
The world of jellies really broad, but the thing that unifies them is the fact that they have a solidly spreadable set. If you didn’t read this post on using the plate test to check for set back in January, I recommend you give it a look now.
Here are some jelly recipes to help get you started. Of course, this is just a starting place. There’s a world of jelly recipes out there in books and online for you to choose from.
- Rhubarb Prosecco Jelly
- Creamsicle Jelly
- Apple Jelly with Lavender and Lemon
- Lavender Rosé Jelly
- Mint Jelly
- Wine and Herb Jelly
- Four Pepper Jelly
- Parsley Jelly
What is a Shrub?
I’ve been smitten with shrubs since I made my first one back in 2011. Shrubs are a combination of fruit, sugar and vinegar. Left to sit for a few days (or even longer), they develop a deep, sweet-tart flavor that is a wonderful addition to a glass of sparkling water, a batch of salad dressing, a fancy homemade cocktail, a marinade for meat or vegetables, or to a pan sauce.
There is better writer on the topic of shrubs than Michael Dietsch. He started in on the topic back in 2011 with this post on Serious Eats and has subsequently written a whole book about them. Emily Han‘s book, Wild Drinks and Cocktails, is also contains a lot of tasty shrubs.
I’ve got four shrub recipes here on the blog and there are far more out there online. However, if you remember the essential ratio of one part sugar, one part vinegar, and a generous handful of fruit of some kind, you’ll be good.
As always, I’ll be sharing more recipes, tips and tricks around the topic of jellies and shrubs on the blog all month long. The deadline to submit your project to be counted in the final tally is Wednesday, March 29 (I’ll put the form up soon).
I’m also doing a Facebook Live session on the topic on Thursday, March 9 at 9 pm Eastern/6 pm Pacific. Make sure to tune in!