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I love the idea of making jam. There’s a simple frugality in homemade preserves. Save the bounty of summer for a later date, share it with friends and enjoy the flavors of local fruit all year long. Heavenly.
I enjoy being able to customize the level of sugar, and keep all those lovely bits of fruit in big chunks. A simple hunk of bread becomes a gourmet sensation when smeared with sweet butter and bitter orange marmalade. Creamy Brie gets a boost when paired with tart raspberry preserves, and yogurt becomes decadent swirled with a spoonful of fresh blueberry jam.
I remember my grandmother standing over a huge pot of water, boiling jars. Her kitchen would fill up with the sweet, sharp scent of berries and the syrupy aroma of peaches. Her big picture window would become foggy. Her sweaty hair would stick to her forehead, and her dress would become smeared with fruit as she leaned over the steam.
As I said, I love the idea.
In reality, I prefer an actual facial to a steamy kitchen in the heat of summer. But I do adore homemade jam.
Thankfully, I have recently discovered the joys of freezer jam. With this method there isn’t a hot, sticky kitchen to worry about. You don’t have to boil jars or fret about botulism. And there is the flavor: fresh, bright, sweet, perfect and pure.
With strawberry season almost upon us, and pick-your-own berries signs popping up at local farms, I am falling in love with strawberry-kiwi jam. Freezer jam can be made with just about any fresh berry or fruit you like. Although it needs to be kept chilled, when wrapped in a pretty piece of twine, a little jar of homemade freezer jam makes a great gift.
In order to be sure that your jam will set, be sure to carefully follow the directions included with the package of pectin, as each brand is slightly different. The ratio of sugar to acid to pectin is key. Even so, strawberry jam in particular can be finicky, and should your jam fail to set up, take it in stride, and use it as a wonderful sauce over ice cream.
Strawberry-kiwi jam
1 3/4 cups crushed strawberries
2 kiwis, peeled, chopped and slightly crushed
4 cups sugar
¾ cup water
1 package of powdered pectin (such as Sure-Jell brand)
In a large bowl, combine the strawberries, kiwis and sugar. Mix well and let sit 10 minutes. Meanwhile, whisk the pectin and water in a small saucepan. Bring the pectin mixture to a boil over high heat. Boil for 30 seconds and then remove from the heat. Pour the pectin mixture over the fruit and stir continuously for two minutes (keep stirring to avoid lumps of pectin in your jam). Transfer the jam to clean freezer-safe jars, leaving plenty of headroom as the jam will expand when it freezes. Put the lids on the jars and let jam sit at room temperature for at least 12 hours to set up. Then store in the freezer for up to 6 months or refrigerate for up to 2 weeks.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
I love the idea of making jam. There’s a simple frugality in homemade preserves. Save the bounty of summer for a later date, share it with friends and enjoy the flavors of local fruit all year long. Heavenly.
I enjoy being able to customize the level of sugar, and keep all those lovely bits of fruit in big chunks. A simple hunk of bread becomes a gourmet sensation when smeared with sweet butter and bitter orange marmalade. Creamy Brie gets a boost when paired with tart raspberry preserves, and yogurt becomes decadent swirled with a spoonful of fresh blueberry jam.
I remember my grandmother standing over a huge pot of water, boiling jars. Her kitchen would fill up with the sweet, sharp scent of berries and the syrupy aroma of peaches. Her big picture window would become foggy. Her sweaty hair would stick to her forehead, and her dress would become smeared with fruit as she leaned over the steam.
As I said, I love the idea.
In reality, I prefer an actual facial to a steamy kitchen in the heat of summer. But I do adore homemade jam.
Thankfully, I have recently discovered the joys of freezer jam. With this method there isn’t a hot, sticky kitchen to worry about. You don’t have to boil jars or fret about botulism. And there is the flavor: fresh, bright, sweet, perfect and pure.
With strawberry season almost upon us, and pick-your-own berries signs popping up at local farms, I am falling in love with strawberry-kiwi jam. Freezer jam can be made with just about any fresh berry or fruit you like. Although it needs to be kept chilled, when wrapped in a pretty piece of twine, a little jar of homemade freezer jam makes a great gift.
In order to be sure that your jam will set, be sure to carefully follow the directions included with the package of pectin, as each brand is slightly different. The ratio of sugar to acid to pectin is key. Even so, strawberry jam in particular can be finicky, and should your jam fail to set up, take it in stride, and use it as a wonderful sauce over ice cream.
Strawberry-kiwi jam
1 3/4 cups crushed strawberries
2 kiwis, peeled, chopped and slightly crushed
4 cups sugar
¾ cup water
1 package of powdered pectin (such as Sure-Jell brand)
In a large bowl, combine the strawberries, kiwis and sugar. Mix well and let sit 10 minutes. Meanwhile, whisk the pectin and water in a small saucepan. Bring the pectin mixture to a boil over high heat. Boil for 30 seconds and then remove from the heat. Pour the pectin mixture over the fruit and stir continuously for two minutes (keep stirring to avoid lumps of pectin in your jam). Transfer the jam to clean freezer-safe jars, leaving plenty of headroom as the jam will expand when it freezes. Put the lids on the jars and let jam sit at room temperature for at least 12 hours to set up. Then store in the freezer for up to 6 months or refrigerate for up to 2 weeks.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
