Canning Series: Fruit Spreads

So we had our first canning class and although I had to arrive late (due to unforeseen circumstances) I had a great time! Heck, I got to take home jars of deliciousness without having to do hardly any work.

The first thing that we (I love that I'm saying "we" when I literally showed up just as we were taste testing and labeling the jars) tackled was Traditional Strawberry Jam.

Traditional Strawberry Jam with Variations
~Makes about 8 (8 oz.) half pints~

• 5 cups crushed strawberries (about 5 lbs)
• 1/4 cup lemon juice
• 1 (1.75 oz.) package Ball Original Fruit Pectin (or any brand, Ball is sponsoring this series so we are using their products)
• 7 cups granulated sugar
• 8 (8 oz.) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine strawberries and lemon juice in a 6 or 8 quart saucepan. Gradually stir in pectin.
   
3. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minutes, stirring constantly.
   
5. Remove from heat. Skim foam if necessary.
6. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
7. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Delicious Variations:

*Vanilla Strawberry Jam (this is the one we made): Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with a subtle yet distinct vanilla overtone.

*Strawberry Balsamic Jam: Reduce the lemon juice to 1 tbsp and add 3 tbsp good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.
*Lemony Strawberry Jam: Add the grated zest of 1 large lemon to the crushed strawberries.

*Peppered Strawberry Jam: Stir 1/2 tsp freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments the strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.

Carrot Cake Jam
~Makes about 6 (8oz) half pints~

• 1 1/2 cups finely grated peeled carrots
• 1 1/2 cups chopped cored peeled pears
• 1 3/4 cups chopped pineapple, including juice
• 3 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 (1.75 oz) package Ball Original Fruit Pectin
• 6 1/2 cups sugar
• 6 (8oz.) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6 or 8 quart saucepan. Bring mixture to a boil over high heat, stirring frequently.
3. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
   
4. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
5. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minutes, stirring constantly. Remove from heat and skim foam if necessary.
6. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
7. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Orange Chili Marmalade
~Makes about 8 (8oz) half pints~

• 2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
• Grated zest and juice of 1 lemon
• 6 cups water
• 3 dried habenero chili peppers (or 6 dried Colorado or New Mexico chili peppers)
• 9 cups granulated sugar
• 8 (8oz.) half pint glass preserving jars with lids and bands.

1. Combine oranges, lemon zest and juice, and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes.
2. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
3. Prepare boiling water canner, heat jars and lids in simmering water until ready for use. Do not boil and then set bands aside.
4. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.
5. Remove from heat and test gel. If gel stage has been reached skim off foam.
6. Ladle hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
7. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

* This marmalade is quite spicy, but very delicious. We thought it would be perfect poured over a block of cream cheese and served with crackers or bread.

Come back and visit next week to see what we whipped up in our canning series.