LISAS@pucc.princeton.edu (Lisa S Lewis) (07/09/90)
Ginger-Peach Jam 3 lbs peaches 3 slices fresh ginger [quarter sized] 2 C sugar 1 TBL fresh lemon juice 1/3 C crystallized ginger Dip peaches in simmering water for 30 seconds. Cool under tap and peel. Halve and pit them. Cut in half and chop finely. Combine peaches with a cup of sugar and the ginger. Bring to boil in a deep (non-reactive) 5 QT pot. Add remaining sugar 1/2 cup at a time, along with the lemon juice. Gently simmer. Stir often. Cook for 30 minutes or till it thickens and clears (212 on a candy thermometer). Cut crystallized ginger into pea-sized pieces. Skim foam off jam and remove fresh ginger. Fold in crystallized ginger. Fill hot, sterile jars to within 1/8" of top. Wipe rim clean, attach a lid and screw on. I ALWAYS PROCESS MY JAMS IN A WATER BATH FOR 10 MINUTES, COVERED BY 1" JUST TO MAKE SURE THEY ARE SAFE. THIS RECIPE MAKES ABOUT 4 JARS. DOUBLE OR TRIPLE AS YOUR PEACH SUPPLY DICTATES. If you can't find crystallized ginger in your grocery store, look in specialty shops. It's an important ingredient---the hot "bite" of the ginger contrasts beautifully with the sweetness of the jam. Spicy Blueberry Jam (a real favorite) 1 QT washed, stemmed blueberries 1/4 C cider vinegar 2 C sugar 1/4 tsp allspice 1/4 tsp cinnamon 1/4 tsp clovers Combine and simmer till the skins are tender and desired thickness is reached. [NOTE: BLUEBERRIES ARE VERY LOW IN PECTIN. YOU CAN HELP THIS BY ADDING A FEW SLICES OF GREEN APPLE, REMOVING WHEN THEY BECOME MUSHY. OR YOU CAN THROW IN A CUBE OF PECTIN STOCK - RECIPE FOLLOWS] If you don't add pectin, it will be a bit runny but delicious nonetheless, especially on scones or English muffins. Adding some less-ripe berries makes for a more interesting flavor, in my opinion. PECTIN STOCK 4 lbs Granny Smith apples and 6 C water. Stem and coarsely chop the apples. Include the seeds, skins and core. Cover with the water and bring to a boil, reduce to a simmer, and cook, partly covered for 45 minutes. Strain through a damp cheesecloth. Keeps best if frozen. I usually put it in a plastic tub and chip off what I need, but ice cube trays are ideal. This is a concentrated (natural) pectin source. You can use it for jellies or jams, when the fruit has little pectin of its own (such as blueberries or strawberries.) Be sure to try to find unsprayed apples if at all possible. This stuff really does work. Cranberry Pear Chutney (wonderful with Thanksgiving dinner) 1 Pound cranberries 1/3 C dark raisins 1.5 C light brown sugar 1/2 C red wine vinegar 1/4 C lemon juice slivered rind of a lemon 4 firm pears, bartlett or anjou Peel and chop the pears. Place all but pears in pot and simmer for 10 minutes. Add chopped pears and combine to simmer for 10-15 minutes or till sauce is thick. Pack in jars and water process for 10 minutes, covered by 1" water. You can substitute apples if you're not a pear fan. Banana Jam (weird but good--nice to have a jam to make year-round) 8 ripe bananas, mashed 3 lemons 3 cups sugar 3 C water Olive-sized pieces of fresh ginger Some whole clovers Squeeze juice from lemons and slice the rind into paper thin strips Boil the sugar and water for 10 minutes, then add the juice and rind, the bananas, ginger and a few cloves (to taste). Cook slowly for 1/2 to 3/4 of an hour. Stir carefully so it won't scorch. It'll be pale (actually a weird pinkish color.) Take out ginger. Put in jars and process 10 minutes in water bath covered by 1". About 7 8oz jars. This is truly a strange "jam." But it's delicious on toast, waffles, or muffins, and little kids like it. I discovered by accident that banana jam also makes a truly wonderful filling for one of my favorite desserts, a little number called Farfel Cake (which contains no farfel and is not a cake.) I will provide it. It really is a great recipe--easy to make, delicious to eat and even a little impressive to look at. Great with hot coffee or tea. [Farfel Cake recipe has been posted in a separate message -Ed.] Hope all of you enjoy these, some of my favorite jam recipes. Thanks for all the nice notes and the recipes you sent in exchange. Lisa