Hi Friends,
Your favorite fruits may not be in season during the winter months, but that doesn't mean you can't create your own fruit jams, preserves and pear chutney to last you through the holidays. Freeze fresh fruits like raspberries, strawberries and cranberries during the spring and summer to make preserves in the off-season. Add the finished jam, preserves and chutney to jam jars, and add festive fabric, ribbon and tags for welcoming gifts.
Homemade Fruit Jam
Use this simple four-step recipe to make delectable homemade jam. With pretty jars and lovely labels, this jam will make a perfect gift.
It's worth making preserves and jams when you harvest your own fruit or buy it in season, but you can freeze fresh fruits like raspberries, strawberries and cranberries to make extra quantities of jam during the winter months. They'll make welcome gifts if you decorate the lids with pretty fabric and add a gift label. They are also a perfect addition to a Christmas gift basket.
Ingredients
4 lb. fruit, washed and destalked
7 1/2 cups water
6 lb. sugar
a pat of butter
10–12 jam jars
Directions
1. Defrost the fruit in a preserving pan or large, heavy-based pan. Add the water, bring to a boil and simmer gently for about 45 minutes.
2. Remove the pan from the heat, add the sugar to the fruit, stir until dissolved and add the butter. Then boil rapidly for 10–15 minutes.
3. Sterilize the jam jars and lids. Keep an eye on the boiling jam and stir it occasionally so that it does not stick to the bottom and burn.
4. Test to see if it's set every five minutes. When setting point is reached, let stand for 15 minutes, then pour into jars and seal with airtight lids. Tip: To test for setting point, spoon a little boiling jam onto a plate and leave in the fridge to cool. It is set if it forms a skin that wrinkles when you push it with your fingertip. If it is not set, boil the jam a little longer and re-test.
Homemade Pear Chutney
Prepare your own homemade chutney and wow your friends and family with your culinary skills. We won't tell them just how simple this recipe is to make.
Use the largest heavy-bottom saucepan you have, or a preserving pan, to make this chutney. As the ingredients simmer, check on them frequently and give them a stir so they don't stick to the bottom of the pan and burn, which will ruin the flavor. Then can the chutney in jars with non-corrosive lids. To get a good spicy–sweet balance, let the chutney mature for at least three months. This recipe will make about six pounds of chutney.
Ingredients
3 lb. pears, peeled, cored and cut into 3/4 in cubes
1 lb. onions, chopped
1 lb. green or red tomatoes, sliced
8 oz. raisins, chopped
6 peppercorns
small piece of cheesecloth
string
1-1/2 lb. brown sugar
1 tsp. cayenne pepper
1 tsp. ground ginger
2 tsp. salt
3 cups malt vinegar
Directions
1. Put all the fruit and vegetables in the pan with no added liquid and simmer gently, uncovered, until tender, stirring occasionally.
2. Wrap the peppercorns in the cheesecloth. Tie with the string to make a sachet. Then add it and the remaining ingredients to the pan.
3. Simmer the chutney, uncovered, and stir often until it thickens and takes on a dark caramel color. This will take two to three hours.
4. Remove the peppercorn sachet, spoon the chutney into warm, sterilized jars, and seal. Store in a cool, dark place.
Check back for more great Holiday ideas and recipes!
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Live well,
Yvonne
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