As part of my recent effort to not eat preservatives, strange chemicals, and things I can't spell or pronounce, I have started canning my own food. Even though it heats up my kitchen for hours and renders me a sweaty mess. Since apricots and California cherries were on sale this week, they were the first things to make it into a jar.The two recipes I made were the Sweet Cherry Jam (with all suggested additions, including amaretto liqueur) and the Brandied Apricot Preserves. And yes, I love liqueur in my food. I've got to admit, from what I tasted while filling my little jars, these recipes turn out some pretty fabulous jam and preserves. Next up, if I'm feeling ambitious, is possibly some Blueberry Butter? And no, that's not butter as in cow's milk.
Sweet Cherry Jam
From Ball Complete Book of Home Preserving
4 cups chopped pitted sweet cherries
4 tablespoons lemon juice
½ teaspoon ground cinnamon (optional)
½ teaspoon ground cloves (optional)
¼ cup amaretto liqueur (optional)
1 (1¾-ounces) package regular powdered fruit pectin
5 cups granulated sugar
Prepare canner, jars, and lids.
In a large, deep stainless steel saucepan, combine cherries, lemon juice, cinnamon, cloves, and amaretto liqueur, if using. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes about 6 8-ounce jars
Brandied Apricot Preserves
From Ball Complete Book of Home Preserving
5 cups sliced pitted fresh apricots
2 cups chopped cored peeled tart apples
2 cups granulated sugar
½ cup liquid honey
2 tablespoons lemon juice
1 cup brandy
In a large stainless steel saucepan, combine apricots, apples, sugar, honey, and lemon juice. Stir to mix well. Cover and let stand at room temperature for 40 minutes.
Meanwhile, prepare canner, jars, and lids.
Bring reserved apricot mixture to a boil over medium heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. Remove heat and test gel. If gel stage has been reached, skim off foam. Stir in brandy and return to medium heat. Boil gently, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes about 6 8-ounce jars
From Ball Complete Book of Home Preserving
5 cups sliced pitted fresh apricots
2 cups chopped cored peeled tart apples
2 cups granulated sugar
½ cup liquid honey
2 tablespoons lemon juice
1 cup brandy
In a large stainless steel saucepan, combine apricots, apples, sugar, honey, and lemon juice. Stir to mix well. Cover and let stand at room temperature for 40 minutes.
Meanwhile, prepare canner, jars, and lids.
Bring reserved apricot mixture to a boil over medium heat, stirring to dissolve sugar. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. Remove heat and test gel. If gel stage has been reached, skim off foam. Stir in brandy and return to medium heat. Boil gently, stirring constantly, for 5 minutes. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes about 6 8-ounce jars
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