Archive for Fruit Preserves

Lemon Curd, Candied Kumquats, Strawberry Jam

Lemon curd, candied kumquats, and two kinds of strawberry jam made it into our larder since last we spoke but never got documented here. Papa and I got a doozie of a late season flu shortly after the citrus was canned and once we recovered the end-of-school chaos began. We had a short reprieve where we made two kinds of strawberry jam before heading with the family to Germany for a wonderful vacation.

Truthfully though we haven’t been canning too much so far this year because we have a lot left from last year. We give a lot of jams away at our holiday party and last year circumstances prevented us from having the party so we have a lot of jam still in the pantry. But now that we’re back in the country I’m getting all twitchy about the apricots that are about to be through, and the tomatoes that are on their way, and I wonder if I can still get blueberries? So, expect to see more of me here soon.

Comments (2)

Just Peachy

The other day at the farmer’s market I realized that I hadn’t yet canned any peach slices! Katie doesn’t seem to like them in her lunch anymore but we use them in smoothies all winter long. Plus, I can them with a lighter syrup so they are great to use for making cobbler or crisp too. I use the same method as usual and ended up with 5 beautiful golden quarts.

Peaches

FRUIT: half-bushel of peaches
SOURCE: farmer’s market
RECIPE: the usual
YIELD: 5 quarts

Leave a Comment

Whole Tomatoes

We never seem to can enough whole tomatoes. I just don’t seem to be able to get the amount of romas we want/need from our CSA farm. This year we were able to get 7 quarts and 3 pints worth canned with a flicker of hope for a smaller second batch. We’ll see if that happens. Next year I want to look into an additional source, we’ve tried growing them and we just never get enough to can. There is nothing like opening a jar of canned tomatoes in February to bring you back to summer.

Canned Tomatoes

DATE: 09/12/2011
FRUIT: half-bushel of roma tomatoes
SOURCE: CSA farm
RECIPE: from the Ball Blue Book
YIELD: 7 quarts, 3 pints

Leave a Comment

Like Fruitcake in a Jar

Assembling Ingredients

Dried fruit is the can jam ingredient for December. I must admit to being perplexed by the choice. I was sure we’d be seeing cranberries in full force around blogland. And while I do occasionally try a new recipe just for the fun of it — brandied apricots, for example — I usually do that because I have a glutton of fresh fruit I need to preserve. Dried fruit is just not something I was excited to tackle. But I’m no party-pooper either and I fully intended to finish this can jam so I figured the best way to get behind this challenge was to make it seasonally appropriate — if not seasonal — and booze-y. To that end, I give you fruitcake in a jar just in time for Christmas:

Twelve Ounces Dried Fruit

DATE: 12/10/2010
FRUIT: 1 orange, 1 lemon, and 12 ounces dried fruit (8 ounces pineapple, almost 3 ounces currants, and about an ounce of apricots)
SOURCE: grocery store
COST: probably about $10
RECIPE: from the food lover’s guide to Canning, Grand Marnier Preserves

slice an orange and a lemon into .25″ slices, discard the seeds and ends
Combine 2 c water, .25 c granulated sugar, .25 c packed brown sugar in a saucepan.
Add a vanilla bean, cut in half and scrape the seeds, to the pot and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Add the orange and lemon slices and 12 ounces of diced dried fruit (I used pineapple, currants, and apricots) and boil over medium heat, stirring often, for about 35 minutes until the fruit is very tender.
Remove from heat and stir in .25 c Grand Marnier. Remove the vanilla bean and ladle into hot half-pint or quarter-pint jars. Process for 10 minutes in a boiling water bath canner.

Comments (4)

Canned Tomatoes

DATE: 09/26/2009
FRUIT: half bushel of roma tomatoes with about 2 dozen tomatoes pulled out because they had blemishes (I’ll use those for sauce or salsa)
SOURCE: CSA farm
COST: $25.00
RECIPE: from the Ball Blue Book
YIELD: 5 quarts, plus 1 quart of puree
TASTE: good

Comments (1)

Canned Peaches

This month’s can jam challenge ingredient is stone fruits. You may remember we went crazy for apricots back in July, and there were sour cherries before that. Peaches are what’s happening right now and earlier in the month I canned some more slices for our February eating pleasure.

244 :: 365

DATE: 09/1/2010
FRUIT: about 40 peaches
SOURCE: farmer’s market, I bought a half-bushel crate for $25
COST: $18
RECIPE:

peel the peaches by cutting a small x in the bottom and scalding them, then submerging them in cold water
pit the peaches and slice — I find slices to be much more useful than halves
in the meantime make a 3:1 water:sugar ratio syrup, you do not need much of it
I put the slices in the syrup and bring the whole thing up to a boil
with a slotted spoon hot pack the slices into quart jars
cover with syrup leaving a half-inch headspace
using a wooden skewer or the handle of a wooden spoon make sure any air pockets or bubbles are released, add more syrup as necessary — this step is very important!
put the lids on and process for 30 minutes in a boiling water bath
YIELD: 6 quarts
TASTE: delish

Comments (3)

Canned Peaches

241 :: 365

DATE: 08/25/2010
FRUIT: about 40 peaches
SOURCE: farmer’s market, I bought a half-bushel crate for $25
COST: $18
RECIPE: peel, the peaches and cut into slices, hot pack and cover with syrup (3:1 water:sugar ratio), process for 30 minutes
YIELD: 6 quarts
TASTE: yummy and not too sweet

Comments (1)

Canned Apricots

Apricots

DATE: 07/30/2010
FRUIT: 100-ish apricots
SOURCE: farmers market
COST: hard to know but probably about $15
RECIPE: same as the brandied apricots without the brandy in the jars
YIELD: 8 pints
TASTE: yummy

Comments (3)

Brandied Apricots

You know, there are a lot of apricots in a bushel. Wow! The apricot madness continues, this time with liquor.

A Match Made in Heaven

DATE: 07/30/2010
FRUIT: 100 apricots
SOURCE: farmers market
COST: hard to know but probably about $15
RECIPE: I just made a simple syrup (sugar:water ratio of 1:2), heated the halved apricots in the syrup for about 10 minutes, put .25 c brandy in each hot sterilized jar, packed each jar with apricots and then topped it off with the syrup making sure I left a half-inch headspace. Finally I processed the pints for 20 minutes.
YIELD: 8 pints
TASTE: how could it not be fantastic?

Brandied Apricots

Comments (4)

Cherry Pie Filling

Cherry Pie Filling

DATE: 07/02/2010
FRUIT: 10 cups cherries from the freezer
SOURCE: farmer’s market last year
RECIPE: this recipe
YIELD: 3 quarts
TASTE: yummy

Comments (4)

Older Posts »
Follow

Get every new post delivered to your Inbox.

Join 55 other followers