Classic Cooking | Wrapping up Summer with Jams

CLASSIC COOKING

Wrapping up Summer with Jams

BY BARBIE BUTZ

Here we go with another August, a good month to wind up our summer activities. If you haven’t done any canning yet, now’s the time while the fruits of summer are prime. And thinking ahead, why not make a few jars of jams or jellies to serve later on or to give as gifts for Thanksgiving and Christmas.

What could be more “Americana” than a gift of homemade food, like a loaf of home-baked bread with a jar of jam or jelly from the summer of 2022!

This month’s recipes are simple to prepare and don’t take a lot of time, making them fun to produce right in your own kitchen. Some can be put in your freezer for later use or just stored for a few weeks. You might even get help from your children, giving them a cooking lesson. Enjoy the process.

Ingredients

2 cups sliced fresh strawberries 2 cups fresh blueberries 2 cups fresh raspberries 1⁄4 cup honey 2 3-inch cinnamon sticks 1⁄3 cup chia seeds

Ingredients

3-4 lemons 6 cups sugar 4 cups crushed strawberries 2 cups crushed blueberries 2 cups crushed raspberries 1 teaspoon ground cinnamon, 1⁄2 cucumber, cut into thin strips

Ingredients

71⁄2 cups sugar 3 cups finely chopped, peeled ripe peaches 1 cup Prosecco or other sparkling white wine 2 tablespoons lemon juice 1⁄2 of a 6-ounce package (1 foil pouch) liquid fruit pectin

Berry-Chia Seed Jam

Directions In a large saucepan combine half of berries and honey. Bring just to boiling, stirring frequently; reduce heat to medium-low. Simmer, uncovered, five minutes. Remove from heat. Lightly mash berry mixture with a potato masher or fork. Stir in remaining berries, the cinnamon sticks, and chia seeds. Bring just to boiling, reduce heat. Simmer, uncovered about 10 minutes or until thickened. Remove from heat. Remove and discard cinnamon sticks. Ladle hot jam into clean half-pint freezer containers, leaving a 1/4-inch headspace. Seal and label. Store in refrigerator up to 3 weeks or freeze up to 1 year. Makes 2 half-pints.

You lemon-lovers will like the following jam recipe that again uses the same fruits as the preceding one.

Lemon-Berry Jam

Directions Remove 2 tablespoons zest and squeeze 1⁄2 cup juice from lemons. In a 6-to 8-quart heavy pot combine sugar, crushed berries and lemon zest and juice. Bring to boiling over medium heat, stirring constantly. Boil gently, uncovered, 25 to 30 minutes or until mixture sheets off a metal spoon and reaches 220 degrees, stirring frequently. Whisk in cinnamon until thoroughly combined. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims, adjust lids and screw bands. 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 10 half-pints.

Peach Bellini Jam

Directions In a 6 to 8-quart nonreactive heavy pot combine the first four ingredients (through lemon juice). Bring to a full rolling boil, stirring constantly. Quickly stir in liquid pectin. Return to a full rolling boil stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims, adjust lids and screw bands. 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 8 half-pints. 