Jams and jellies can be surprisingly simple.
Photo: Jamie Cole / Styling: Claire Vath |
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These recipes prove canning is not quite the chore it's made out to be. We've compiled a list of fruit jams and pepper jellies. They're a hit on breakfast foods or entrees, and they're easy to store.
QUICK-COOKED APRICOT JAM
We found fresh apricots produced the best flavor.
6 cups chopped fresh apricot (4 pounds)
31/2 cups sugar
1 (1¾-ounce) package powdered pectin
2 tablespoons lemon juice
1 teaspoon ascorbic-citric powder
BRING apricot, 1/4 cup sugar and next 3 ingredients to a boil in a Dutch oven, stirring constantly. Add remaining 31/4 cups sugar. Boil, stirring constantly, 1 minute.
REMOVE from heat, and skim off foam with a metal spoon.
POUR hot jam into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids and screw on bands.
PROCESS in boiling-water bath, 5 minutes.
YIELD: 3 pints
JALAPEÑO JELLY
We've skipped the canning process to make an easy, small-batch, keep-in-the-fridge jelly. It's a cool appetizer with just a little heat.
3 fresh jalapeño peppers, seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
3 cups sugar
1/2 cup cider vinegar
1/2 (6-ounce) package liquid fruit pectin
2 tablespoons fresh lime juice
PROCESS jalapeño and bell peppers in a food processor until smooth.
COMBINE pepper puree, sugar and vinegar in a non-aluminum saucepan.
BRING to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
POUR into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids and screw on bands; cool. Store in refrigerator. Serve over cream cheese with crackers or toast as an appetizer, or with meats as a relish.
YIELD: 3 half pints
SPICED PEACH JAM
2 (16-ounce) packages frozen sliced peaches
1 (16-ounce) package light brown sugar
1/2 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dried crushed red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup chunky applesauce
BRING peaches and brown sugar to a boil in a large saucepan over medium heat; reduce heat and simmer, stirring occasionally, 1 hour.
STIR in wine and next 9 ingredients.
COOK, stirring occasionally, 45 minutes or until thickened. Cool slightly.
PROCESS mixture in a food processor until smooth. Stir in applesauce.
COVER and chill at least 2 hours or up to 1 month.
YIELD: 4 cups