EXPLOREMY LIBRARY
Food & Wine
Jams and Jellies

Jams and Jellies

Jams and Jellies

When summer spills over with fresh seasonal produce, Better Homes and Gardens Jams & Jellies is filled with more than 100 ways to preserve those jewels of the season. The beginning canner will love the classic recipes such as Strawberry Jam (both freezer and water-bath canned), Grape Jelly, and Peach Jam. For the more adventurous canner, the Test Kitchen has tested and created fun flavor combos such as wine-herb combinations, savory concoctions perfect for making beautiful little hors d’oeurves, and creative ideas like Carrot Cake Jam that make for an indulgent breakfast or a welcome gift. All recipes follow USDA guidelines, include a photo of the finished jam or jelly, as well as step-by-step and ingredient shots where appropriate. To ensure success, the issue also includes full water-bath canning information, proportion charts to help readers create their own recipes, and recipes using low-sugar and alternate-sweetener pectins. In addition, because jams and jellies make such perfect gifts, a special section on wrapping and presenting jams and jellies rounds out the issue.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Back issues only
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in this issue

1 min.
come in! this is our test kitchen

84 years of ON-STAFF cooking experience We fail in our kitchen so you have success in yours! BY THE NUMBERS 4,500 NUMBER OF RECIPES TESTED IN THE KITCHEN EACH YEAR 1,000 CUPS OF FLOUR 480 CUPS OF SUGAR 288 DOZEN EGGS 240 CUPS OF MILK 480 POUNDS OF BUTTER 144 POUNDS OF ONIONS 50 WOODEN SPOONS THE BONES 8 NUMBER OF GALLEY KITCHENS IN OUR TEST KITCHEN Each is about the size of many NYC apartment kitchens. You won’t find fancy gadgets or restaurant-style ovens; we test with appliances and tools the average home cook might use. We do, however, have one awesome chandelier that hangs above our sharing table (aka the trough). Food Science + Culinary Arts + Consumer Science + Dietetics = VARIETY OF COLLEGE DEGREES OUR TEST KITCHEN STAFF HOLDS THE SEAL: The Test Kitchen seal assures you that every recipe tested in the Better Homes & Gardens® Test Kitchen…

8 min.
classics with a twist

TRY IT! Use your fresh Strawberry Jam to create homemade breakfast tarts. Go online for the FREE recipe at BHG.com/JJBreakfastTart! TAKE NOTE This jam may need to stand one to two weeks after canning to become fully set. STRAWBERRY JAM PREP 40 minutes PROCESS 5 minutes 12 cups fresh strawberries, hulled 1 1.75-oz. pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin ½ tsp. butter 7 cups sugar 1. Place 1 cup of the strawberries in an 8-qt. heavy pot. Use a potato masher to crush berries. Continue adding strawberries and crushing until you have 5 cups crushed strawberries. 2. Stir pectin and butter into crushed strawberries in pot. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly…

1 min.
juice jellies

JUICEJELLY prep 30 minutes process 5 minutes 3 cups bottled juice (options, below) 1 1.75-oz. pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin 4 1⁄2 cups sugar 1. In a 6- to 8-qt. heavy pot combine juice and pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove pot from heat. Quickly skim off foam with a metal spoon. 2. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1⁄4-inch headspace. Wipe jar rims; adjust lids and screw bands. 3. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints. CHOOSE YOUR JUICE Pick one of these jelly-ready juices.…

7 min.
freezer jams

STRAWBERRY-BLACKBERRY FREEZER JAM PREP 25 minutes COOK 20 minutes COOL 2 hours STAND 24 hours 3 cups quartered, hulled fresh strawberries (15 oz.) 1 cup fresh blackberries 1 medium Granny Smith or other tart apple, peeled, cored, and shredded (1 cup) 1 cup honey 1 Tbsp. lemon juice ¼ tsp. cracked black pepper 1. In a medium saucepan combine the first four ingredients (through honey). Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened (tip, page 21) (mixture will thicken more as it cools); stir mixture occasionally while cooking and use a wooden spoon to gently crush blackberries against side of saucepan. (You should have about 3 cups mixture.) 2. Stir lemon juice and cracked black pepper into berry mixture. Remove saucepan from heat; cool about 2 hours or until room…

7 min.
jammin’ with herbs

CUCUMBER-MINT JELLY PREP 45 minutes PROCESS 5 minutes 3 medium cucumbers (about 2 lb. total) 7 cups sugar 1 cup cider vinegar 1 6-oz. pkg. (2 foil pouches) liquid fruit pectin ½ cup packed fresh mint leaves 1 to 2 drops liquid green food coloring 1. Peel cucumbers and cut into chunks. Puree in batches in a food processor. Press cucumber puree through a finemesh sieve set over a bowl to catch juice. Measure 1 ½ cups cucumber juice. 2. In a 6- to 8-qt. heavy pot combine cucumber juice, sugar, and vinegar. Bring to boiling, stirring to dissolve sugar. Quickly stir in pectin and mint. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Using a slotted spoon, remove and discard mint.…

2 min.
flower jelly

GOALL NATURAL The best edible flowers are blossoms from your own garden, but you can also find them in the produce section of some supermarkets, at local herb gardens, at mail-order outlets, and at some restaurant or produce suppliers. Be sure to use flowers grown without the use of pesticides or other chemicals. FLOWER JELLY PREP 45 minutes STAND 10 minutes PROCESS 5 minutes 1 cup edible flower petals, lightly packed (such as nasturtium, calendula, rose, lavender, daylily, orchid, viola, hibiscus, and/or pansy) 3 cups unsweetened apple juice or unsweetened white grape juice 1⁄4 cup fresh lemon juice, orange juice, or lime juice Few drops desired food coloring (optional) 1 1.75-oz. pkg. regular powdered fruit pectin or 6 Tbsp. classic powdered fruit pectin 4 cups sugar 1. Gently wash edible flower petals. Drain; place petals on paper towels and…