Food in Jars by Marisa McClellan Read Free Book Online

a bridal shower, put this jelly up in those adorable, 4-ounce/120 ml jelly jars and tie on a tag with a length of striped bakery twine. The cuteness of it all is certain to make your guests swoon.
MAKES 3 (1-PINT/500 ML) JARS
    4 cups/960 ml freshly squeezed orange juice
    1 cup/240 ml sparkling wine
    4 cups/800 g granulated sugar
    2 (3-ounce/85 ml) packets liquid pectin
    Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    In a large, nonreactive pot, combine the orange juice, sparkling wine, and sugar and bring them to a boil over high heat heat. Cook, stirring frequently, for 15-25 minutes, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until the jelly reaches 220°F/105°C. It should look thick and syrupy and the bubbles should look like bright orange molten lava.
    Add the liquid pectin and boil for an additional 5 minutes. Test the set of the jelly using the saucer test described on page 77. If it doesn’t pass, return the pot to the heat and cook for an additional 5 minutes before repeating the test.
    When the jelly has reached the desired consistency, pour it into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).

QUINCE JELLY
    Q UINCE IS SOMEWHAT OBSCURE BUT ABSOLUTELY worth tracking down. It has fuzzy skin like a peach and smells intensely floral when fresh. It has incredibly dense flesh and is far too astringent to be eaten raw. When the flesh is chopped and simmered with water, it relaxes, turns vividly red and becomes wonderfully edible. It is the primary ingredient in membrillo, that rosy-hued fruit paste that is often served with Spanish cheese. Look for it in your local farmers’ markets or ask an area orchard if they have some you can buy.
MAKES 4 (HALF-PINT/250 ML) JARS
    5 pounds/2.3 kg quince
    4 cups/800 grams granulated sugar
    â…“ cup freshly squeezed lemon juice
    Core the quince and chop it into rough cubes. Combine quince pieces with 3 quarts/2.8 liters of water in a large stock pot set over high heat. Bring the water to a boil, reduce the heat to medium, and simmer for 2 to 3 hours, until the fruit and liquid turn a deep pink color. The liquid should have reduced by approximately half and the chunks of quince should be very soft when crushed with the back of a wooden spoon. When it’s done, strain the juice from the pulp using a fine mesh sieve or jelly bag, taking care not to pressure or squeeze the quince pulp. Forcing liquid from the pulp will make your jelly cloudy. Let pulp drain for 3 to 4 hours, reserving the juice.
    Prepare a boiling water bath and 4 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    In a large, nonreactive pot, combine 5 cups/1.2 liters of the reserved quince juice, sugar, and lemon juice and bring them to a boil over high heat. Cook, stirring frequently, for 15 to 25 minutes, until the volume in the pot is greatly reduced. Clip a candy thermometer to the pot and stir occasionally until the jelly reaches 220°F/105°C. It should look thick, with the bubbles like molten lava.
    When the jelly has reached 220°F/105°C, pour it into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).

RHUBARB JELLY
    T SINCE MOVING TO THE EAST COAST, RHUBARB HAS become my personal indicator that spring is finally on the way. When it arrives, I buy it by the armload and make butters, jams, compotes, and this ruby-colored jelly. It tastes tart and clean, just as a new season should.
MAKES 4 (HALF-PINT/250 ML) JARS
    1½ pounds/680 g rhubarb, chopped
    3 cups/600 g granulated sugar
    1 (1.75 ounce/50 g) packet powdered