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Mastery Challenge: Meyer Lemon Grapefruit Marmalade

Hey folks! Let’s welcome Alex Jones to the blog. She’s a friend and fellow Philadelphian who is coming on board as a regular contributor to Food in Jars (you’ll see her posts a couple times a month). She’ll be participating in the Mastery Challenge and will be sharing preserving tips and recipes from her West Philly kitchen. She’s kicking things off with a batch of Meyer Lemon Grapefruit Marmalade! ~Marisa

four small open jars of meyer lemon grapefruit marmalade

Hello fellow canners! I’m Alex Jones, your new FIJ contributor. I write about and work with local foods, farmers, and makers in the Philadelphia area. Over the past several years, I’ve learned to preserve thanks in large part to Marisa’s blog, books, and classes, so it’s especially exciting to lend my voice to the blog.

For January’s Mastery Challenge, I knew I’d be incorporating some of my Lemon Ladies Meyer lemons, which have become a permanent line item on my Christmas wish list. After slicing and drying half my stash, turning some into thick, sliceable fruit cheese, and squeezing a few over seared day boat scallops, I had half a dozen lemons left to make into marmalade.

To fill out the recipe and add a rosy glow to the finished product, I grabbed an organic grapefruit that had been hanging out on my counter. In total, I had a little over two pounds of fruit, just enough to halve Marisa’s Three-Citrus Marmalade recipe and transform it into a batch of Meyer Lemon Grapefruit Marmalade.

I grabbed my peeler and my paring knife and got to work. The methodical process of zesting, trimming, supreme-ing, and chopping my lemons and grapefruit, as the canning pot warmed my kitchen and episodes of Scandal hummed in the background, was the perfect way to spend a cold January morning.

Ingredients in the pot for a batch of meyer lemon grapefruit marmalade

I followed Marisa’s recipe as closely as possible — something I admit I don’t always do when in the throes of bulk fruit season — and for the most part, my results corresponded closely with her version. The main difference was around what for me is the most challenging aspect of making fruit preserves like this: achieving set.

I shy away from jam recipes that include store-bought pectin, as I often end up with an unappetizing, too-firm preserve, rather than the desired substantial-yet-stirrable set. But this marmalade recipe makes use of discarded bits of citrus — the seeds and membranes from the sections — as a gentle thickener.

Bubbles on the surface of meyer lemon grapefruit marmalade as it cooks down

My Meyer lemon-grapefruit marmalade, cooked over medium-high gas heat in a 4-quart enameled cast iron Dutch oven, took 45 minutes to get to 220 degrees, at which point I began testing the set. It took another 17 minutes and 5 degrees before the marmalade passed the plate test. Constant stirring and testing every 5 minutes helped me avoid scorching the marmalade, another potential pitfall.

Four open jars of meyer lemon grapefruit marmalade from the top

Before canning, I took care to remove the pot from the heat and stir for a full minute to keep the zest from floating at the top of the jar, a tip I somehow missed till now. It’s already paying off to revisit these techniques with intention!

After the processed jars had some time to cool off, I couldn’t resist popping open a quarter pint jar to check set and flavor. The texture was lovely — standing up on my knife but easy to spread — with tender bits of zest throughout. It tasted bright, sweet and sunny, with a hint of bitterness from the grapefruit to balance.

Finished jars of meyer lemon grapefruit marmalade

I might have to reconsider my usual policy of making fruit preserves for gifts only and allocate a jar or three of this Meyer Lemon Grapefruit Marmalade for my own use. That definitely makes the first month of the Mastery Challenge a success.

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Links: Pickles, Trifles, and Winners

Oh friends, I can’t tell you how much fun I’m already having with the Food in Jars Mastery Challenge. I’m floored by how many people are participating and it’s been so fun to see all the marmalades you’ve been making!

I’m a bit later than usual with these links and winners. Hopefully you’ll enjoy them nonetheless.

It was so much fun to read about your canning goals last week in the giveaway of the smooth-sided and mini jars from Ball Canning. Here are the winners.

a Rafflecopter giveaway

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Holiday Berry Jam for Gift Giving

This holiday berry jam combines frozen strawberries, raspberries, and blueberries with fresh cranberries. The result is a bright, flavorful jam that works beautifully for holiday gift bags and baskets.

Four jars of holiday berry jam.

No matter how much jam making I do during the summer season, I almost always find myself a little short on the desirable jams come gift giving time. Now, don’t get me wrong. I have mountains of preserves. But many of them were experimental batches that just don’t work for neighbors and Scott’s coworkers.

Fruit for holiday berry jam.

This year, instead of relying only on pears and apples to make up the shortfall, I headed for the freezer section at the grocery store. In the past, I’ve been hesitant to make giftable jam exclusively with frozen fruit, because I find it almost always ends up with a softer set and a slightly dull flavor.

Ingredients for holiday berry jam in a pot.

But last week, the solution came to me in a flash. Cranberries. Combine frozen berries with a small portion of cranberries and you get perfect jam every time. The cranberries provide both ample pectin and welcome acidity to ensure that the jam sets and tastes terrific. Holiday berry jam is born!

Finished holiday berry jam in the pot.

I made this jam with 24 ounces of raspberries, 12 ounces of strawberries, 12 ounces of blueberries, and 8 ounces of cranberries. You can easily change up the frozen fruit, but maintain the basic ratio of three pounds frozen berries to 8 ounces of cranberries.

Holiday berry jam in an open jar.

The yield on this sucker was just a little bit more than 6 cups. I canned it in four 12 ounce jelly jars because those were the easiest jars to put my hands on. You could also do six half pints or even a dozen 4 ounce jelly jars. Make it work for you.

Oh, and one last thing. If you have an Aldi near you, know that it’s an excellent spot to pick up your frozen fruit. Their prices are awesome and they often have organic options.

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Roasted Quince Butter with Warm Winter Spices

A small batch of sugar-sweetened roasted quince butter is a tasty preserve for the fall canning kitchen.

five half pints of roasted quince butter

Back in September when I was in Portland, my mom and I drove out to Sauvie Island for a picnic and a walk. The day was crisp and sunny, and we both felt buoyant and energized by the gloriousness of the day. After we’d eaten, we went for a wander around the antique apple orchard at the old Bybee-Howell House.

A maintenance worker was there raking up the fallen apples. We asked if we could gather a few of the windfalls that were still in good shape (as we’ve been doing for years) and were told that they were headed for the compost and to help ourselves. I filled a bag with bruised but flavorful fruit and was entirely satisfied with my haul until I spotted a single quince laying on the ground amidst the apples.

The blossom end of quince for roasted quince butter

The game had gotten real. I love quince. And this year, they’ve been particularly hard to come by on the East Coast, in large part thanks to the wonky weather we had earlier in the season. So finding untended and unappreciated source for quince was a thrill. My scavenging went from casual stroll to focused searching and my determination paid off.

I finally found the single quince tree. There was a bounty of quince on the ground and I picked up every single one worth salvaging. While I was still in Portland, I made a batch of apple and roasted quince butter, using all the apples and the about half the quince (all that wouldn’t travel well). The rest of the quince? I bagged it up and brought it back to Philly with me for a batch of roasted quince butter.

five quince in a baking pan for roasted quince butter

Because quince is incredibly dense and unyielding when raw, I bake it until soft before I try do anything with it. This step doesn’t fully cook the fruit, it just softens it enough that you can cut into it without fear that the knife will bounce and slice your finger instead. It’s not the right approach if you want to make jelly with it, but it’s wonderful if you are planning to make jam, butter, paste or chutney.

Once it cools down from the oven, I cut away any remnants of the blossom, cut the quince into eighths, dump it into a saucepan, and simmer it with water until tender. Finally, I fit a food mill with its finest screen and push the cooked quince through. When that’s done, you’re left with a dense, fragrant, tart puree that is ready to be cooked, sweetened, and spiced into the preserve of your liking.

a close up of jars of roasted quince butter

For this batch, I opted to sweetened with sugar and spice with cinnamon, nutmeg, ginger, and cloves. It is fragrant, smooth, and spreadable. I really like to spread a thin layer on a slice of craggy toasted sourdough and then top it with whispers of a well-aged farmhouse cheddar. Paired with a mug of tea, it’s the perfect afternoon pick-me-up (and makes me feel like perhaps I’m traveling in time to a less complicated era).

How have you been preserving quince this season?

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Sponsored Post: Oval Stainless Steel Food Container from the MightyFix

stainless-steel-food-storage-container

I have always loved a good lunch box. When I was very young, I had a snazzy metal Strawberry Shortcake lunchbox with a matching thermos. In middle school, I graduated to a reusable nylon lunch bag with our school name and mascot printed on the side. During my office job years, I had one of those neoprene lunch totes that claimed to keep food cool for hours.

Working from home these days, I don’t often find myself in need of a container for my lunch, but that doesn’t stop me from loving them and pining for a new model on occasion.

stainless-steel-food-storage-container-in-action

Enter the Oval Stainless Steel Food Container with Clamp Lid that the folks from MightyNest sent me as part of their MightyFix. They simply understand just how much joy a new lunch container can bring (particularly in September, when we all crave back to school items no matter how long we’ve been out of school).

The container is durable and endlessly reusable. I used it to hold my travel snacks on a recent plane trip and it weathered time in my backpack like a champ. The clamp lid- is non-toxic and non-leaching, it’s dishwasher safe, and it’s resistant to stains and corrosion.

stainless-steel-food-storage-container-open

 MightyNest is offering Food In Jars readers a special $5/month rate for the first month of their subscription. That means that if you sign up for MightyFix today, you’ll pay just $5 for the first month and you’ll receive a stainless steel food storage container as your first fix. The fix will arrive at your door within a week or so!

To sign up: head this way. Offer expires October 14, 2016! (MightyFix is currently available to US customers with free shipping. Canadian and Australian MightyFixes ship for a small fee. Full shipping details here.)

MightyFix Button

(And if that link isn’t working for you, you can also use the code FIJCONTAINERFIX at check out.)

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Spicy Peach Barbecue Sauce on Freshly Preserved Ideas

This Spicy Peach Barbecue Sauce is the perfect way to put up imperfect, end-of-season peaches (or use some of the ones you stashed in the freezer at the height of the season).

Ingredients for Spicy Peach Barbecue Sauce

Friends, it’s a bittersweet moment. It’s time to share the final recipe I made as part of my summer partnership with Ball Canning. Our goal was to spread the word about the many pleasures of home canning and I do think we managed to do it deliciously.

Finished Spicy Peach Barbecue Sauce in the pot

Today’s recipe is for Spicy Peach Barbecue Sauce and you’ll find the recipe over on Freshly Preserving Ideas, Ball Canning’s snazzy Tumblr. Now, I realize that peach season is over in many parts of the world and is rapidly hurtling to a close in other regions.

If you can still get peaches, you should make this sauce. If fresh peaches are but a memory, it will also work nicely with frozen peaches. Just make sure to start the cooking process with the frozen fruit, rather than letting them defrost first.

Row of jars of Spicy Peach Barbecue Sauce

If you missed them, the other recipes I cooked up for this partnership were Blackberry Lavender Jam, Garlicky Pickled Green BeansHeirloom Tomato Chutney, and Sweet Cherry Compote with Rosemary and Lemon.

Disclosure: I am a paid ambassador for Ball Canning. They compensated me for the development of this recipe! 

 

 

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