Jun 25th, 2010 Posted in Jam & Jelly Recipes | 2 comments »
Local strawberries from Reeves and Gaerelick farms near Syracuse
Last summer, I was in a chipotle phase, adding a touch of pureed chipotle peppers in adobo to several jams. This summer, my low sugar jam experiments are going to include Pomona’s Universal Citrus Pectin.
I didn’t forget the chipotle – in fact, after tasting rhubarb mango and rhubarb strawberry (which became more of a sauce than a jam…note to self: do not use frozen rhubarb for jam!), I decided that the beautiful local strawberries that made their appearance a couple weeks ahead of schedule deserved at least one taste of chipotle.
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Dec 22nd, 2009 Posted in Jam & Jelly Recipes | 2 comments »
Image by trekkyandy via Flickr
Cranberries have appeared several times in the Kitchen Jam cupboard – and they’ve already lent their holiday tang and color to two of the 12 jams of Christmas. But in selecting #12, the final jam of this series, I wanted to improv a simple riff on a wonderful recipe I discovered in Aimee’s Under the High Chair Virtual Jam Swap – a variation on Grapefruit Cranberry Marmalade which was submitted to the swap by Cheri of Kitchen Simplicity.
I’ve made Cheri’s original recipe – and it’s wonderful! But we’re for real at the wire now when it comes to holiday gifting; no time for the extra steps of zesting whole grapefruits and boiling the fruits for an hour to get them to the gel point. We (or at least I) need quick and easy. We need bottled juices that metamorphize into jam – and if they can be transformed into lower-sugar jam, even better!
I used Florida’s Natural brand 100% unsweetened ruby red grapefruit juice (the original version, not the one with added calcium.) This brand has no-added-anything. I also used some pureed (hello, food processor or blender) fresh cranberries. It’s a slightly different consistency than Cheri’s no-pectin, slow-cooked marmalade, but the clear and bright tastes are a beautifully rosy way to wake up a morning. Make sure to let your gift recipients know that this is an unprocessed jam that should be kept refrigerated and used quickly, or kept frozen for longer storage. Enjoy!
BTW, once again, no compensation was received from Florida’s Natural Brand for their mention in this blog. But hey, gang, if you’re interested in sponsoring me, by all means drop me an email – I have no problem accepting money from products I actually use.
3 1/2 cups refrigerated ruby red grapefruit juice
1 cup pureed fresh cranberries
3 cups sugar
1 box/package of low or no-sugar pectin
1 cup water
- Mix the sugar and the package of pectin thoroughly in a large saucepan.
- Stir in the cranberry puree and one cup of water, and mix thoroughly.
- Bring the mixture up to a boil on medium-high heat, stirring constantly.
- When the cranberry-sugar-pectin mixture reaches a boil that can’t be stirred down, boil for one minute. Remove from the heat.
- Add the grapefruit juice to the hot cranberry-sugar-pectin mixture. Stir for one minute until thoroughly mixed.
- Pour the mixture into prepared (sterilized, hot) jars or freezer containers, leaving 1/2 inch headspace.
- Allow to cool and set for 24 hours at room temperature. Check for gelling, label with a use-by date and store for up to three weeks in the refrigerator, or up to one year in the freezer.
Makes about 6 one-cup jars of jam.