Food in Jars by Marisa McClellan Read Free Book Online Page B
Authors: Marisa McClellan
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4 cups/960 ml unsweetened Concord grape 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.
Measure the sugar into a bowl. Whisk the powdered pectin into the sugar to blend.
In a large, nonreactive pot, combine the grape juice and the pectin-spiked sugar.
Bring to a boil and cook over high heat for 15 to 25 minutes, stirring frequently, 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 pot reaches 220°F/105°C. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrupy and the bubbles should look glossy.
Test the set of the jelly using the saucer test described on page 77. If it doesnât 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 ).
MEYER LEMON JELLY
E ACH YEAR DURING MEYER LEMON SEASON, I ORDER at least ten pounds from an organic orchard in California. I make Meyer Lemon Curd (page 89), Meyer Lemon Marmalade (page 79), and at least one batch of this jelly. It concentrates their bright flavor and is wonderful in cocktails, vinaigrettes, and for smearing on crêpes. Because Meyer lemons are so high in pectin, this recipe does not call for commercial pectin. However, donât skip the step that has you bundling the seeds into cheesecloth and simmering them with the jelly. They lend the bulk of the pectin to the mixture and help it transform from syrup to something more solid and spreadable.
MAKES 3 (HALF-PINT/250 ML) JARS
2½ cups/600 ml freshly squeezed Meyer lemon juice, seeds reserved (from about 20 lemons)
2 cups/400 g granulated sugar
Prepare a boiling water bath and 3 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.
Place the reserved seeds in the center of a 6-inch/15 cm length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.
In a large, nonreactive pot, combine Meyer lemon juice, sugar, and the bundle of seeds.
Bring to a boil and cook over high heat for 15 to 25 minutes, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until it reaches 220°F/105°C. It should look thick and syrupy and the bubbles should look glossy.
Test the set of the jelly using the saucer test described on page 77. If it doesnât 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 ).
THREE CITRUS MARMALADE
T HIS IS A LOVELY JAM FOR CITRUS LOVERS. IT doesnât force you to play favorites and shows off all those bright, punchy citrus flavors. In addition to its many normal applications, I like to use a couple of dollops while quickly sautéeing sliced chicken breast. Served over steamed brown rice and with a side of broccoli, itâs my cheap (and healthier) version of Chinese orange chicken take-out.
MAKES 4 (1-PINT/500 ML) JARS
4 pounds/1.8 kg assorted citrus fruit
(I like to use 3 pink grapefruit, 4 lemons, and 5 navel oranges)
6 cups/1.2 kg granulated sugar
Wash the fruit in warm, soapy water and dry thoroughly. Using a serrated-edge vegetable peeler, remove the zest from the fruit. Stack the zest strips in piles and chop into fine confetti. Combine the zest in a pot with 2 quarts/2 liters filtered water. Bring to a
4 cups/960 ml unsweetened Concord grape 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.
Measure the sugar into a bowl. Whisk the powdered pectin into the sugar to blend.
In a large, nonreactive pot, combine the grape juice and the pectin-spiked sugar.
Bring to a boil and cook over high heat for 15 to 25 minutes, stirring frequently, 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 pot reaches 220°F/105°C. There will be a great deal of foaming and bubbling before it reaches this point. It should look thick and syrupy and the bubbles should look glossy.
Test the set of the jelly using the saucer test described on page 77. If it doesnât 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 ).
MEYER LEMON JELLY
E ACH YEAR DURING MEYER LEMON SEASON, I ORDER at least ten pounds from an organic orchard in California. I make Meyer Lemon Curd (page 89), Meyer Lemon Marmalade (page 79), and at least one batch of this jelly. It concentrates their bright flavor and is wonderful in cocktails, vinaigrettes, and for smearing on crêpes. Because Meyer lemons are so high in pectin, this recipe does not call for commercial pectin. However, donât skip the step that has you bundling the seeds into cheesecloth and simmering them with the jelly. They lend the bulk of the pectin to the mixture and help it transform from syrup to something more solid and spreadable.
MAKES 3 (HALF-PINT/250 ML) JARS
2½ cups/600 ml freshly squeezed Meyer lemon juice, seeds reserved (from about 20 lemons)
2 cups/400 g granulated sugar
Prepare a boiling water bath and 3 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.
Place the reserved seeds in the center of a 6-inch/15 cm length of cheesecloth. Roll the cheesecloth up and tie it tightly so that no seeds are able to escape.
In a large, nonreactive pot, combine Meyer lemon juice, sugar, and the bundle of seeds.
Bring to a boil and cook over high heat for 15 to 25 minutes, stirring frequently, until the volume in the pot is greatly reduced. While you continue to stir, clip a candy thermometer to the pot and watch until it reaches 220°F/105°C. It should look thick and syrupy and the bubbles should look glossy.
Test the set of the jelly using the saucer test described on page 77. If it doesnât 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 ).
THREE CITRUS MARMALADE
T HIS IS A LOVELY JAM FOR CITRUS LOVERS. IT doesnât force you to play favorites and shows off all those bright, punchy citrus flavors. In addition to its many normal applications, I like to use a couple of dollops while quickly sautéeing sliced chicken breast. Served over steamed brown rice and with a side of broccoli, itâs my cheap (and healthier) version of Chinese orange chicken take-out.
MAKES 4 (1-PINT/500 ML) JARS
4 pounds/1.8 kg assorted citrus fruit
(I like to use 3 pink grapefruit, 4 lemons, and 5 navel oranges)
6 cups/1.2 kg granulated sugar
Wash the fruit in warm, soapy water and dry thoroughly. Using a serrated-edge vegetable peeler, remove the zest from the fruit. Stack the zest strips in piles and chop into fine confetti. Combine the zest in a pot with 2 quarts/2 liters filtered water. Bring to a
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