CHAPTER 2
Berries & Cherries
Whether harvested from brambles, bushes, patches, or trees, these tiny ambassadors of summer sweetness share one thing—rich, exotic, and intoxicating taste.
To distribute the fruit, cool the jam about 20 minutes after processing, then gently turn and tilt the jars without inverting them. Repeat as needed until fruit is well distributed. Jam may need to stand for 1 to 2 weeks after canning to become fully set.
PREP: 40 minutes PROCESS: 5 minutes
12cups strawberries (3 quarts)
11.75-ounce package regular powdered fruit pectin
½teaspoon butter
7cups sugar
1Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin and butter. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
2Ladle jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
3Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes about 10 half-pints.
PER TABLESPOON: 38 cal., 0 g fat, 0 mg chol., 0 mg sodium, 10 g carbo., 0 g fiber, 0 g pro.
Balsamic Strawberry and Pink Peppercorn Jam: Prepare as directed, except stir in ½ cup balsamic vinegar with the pectin and butter. Stir in ¼ cup pink peppercorns after skimming off foam. Stir before serving.
Strawberry and Ginger Ale Jam: Prepare as directed, except add ½ cup ginger ale after skimming off the foam.
Strawberry-Marsala-Thyme Jam: Prepare as directed, except stir in ½ cup Marsala wine with the butter and pectin. Add ¼ cup fresh snipped thyme after skimming off the foam.
Strawberry-Kumquat Jam: In a small nonreactive heavy saucepan bring 1 cup quartered kumquats (seeds removed) and 1 cup water to boiling; reduce heat. Simmer, covered, for about 20 minutes or until kumquats are tender; drain. Prepare as directed, except reduce the crushed berries to 4 cups and add kumquats to crushed berries.
Is it a cocktail or an accoutrement? Just one taste of this jewel-tone jam suggests both.
PREP: 35 minutes PROCESS: 5 minutes
3cups crushed strawberries (about 6 cups whole berries)
⅔cup lime juice
½cup tequila
¼cup Triple Sec
6cups sugar
½of a 6-ounce package (1 foil pouch) liquid fruit pectin
1teaspoon finely shredded lime peel
1In an 8- to 10-quart heavy pot combine strawberries, lime juice, tequila, and Triple Sec. Gradually add sugar, stirring to combine. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin and lime peel. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with a metal spoon.
2Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
3Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting them; repeat as needed. Makes 7 half-pints.
PER TABLESPOON: 47 cal., 0 g fat, 0 mg chol., 0 mg sodium, 11 g carbo., 0 g fiber, 0 g pro.
Check with a farmer’s market or call local growers to find out when strawberries are at their peak in your area. Typically they peak as early as March in the South and as late as July in the North.
The tartness of rhubarb offers a lovely balance to the sweetness of the ripe strawberries. Try this delicious jam on tart Greek yogurt drizzled with honey and sprinkled with granola.
PREP: 25 minutes STAND: 10 minutes + 24 hours
3cups strawberries
1cup finely chopped rhubarb
5cups sugar
½teaspoon finely shredded lemon peel
¾cup water
11.75-ounce package regular powdered fruit pectin
1In a large bowl crush berries using a potato masher. Measure 1½ cups crushed berries. Stir in rhubarb. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.
2In a small saucepan combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
3Ladle hot jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes 5 half-pints.
PER TABLESPOON: 53 cal., 0 g fat, 0 mg chol., 1 mg sodium, 14 g carbo., 0 g fiber, 0 g pro.
Because the fruit mixture in this recipe is cooked, you can use regular powdered fruit pectin. For no-cook freezer-jam recipes, use freezer jam pectin, which is specifically made to dissolve easily and gel well in no-cook preserves recipes.
Serve this elegant jam alongside your favorite fried pastry or fritter—or slathered on a croissant.
PREP: 35 minutes STAND: 10 minutes + 24 hours
4cups strawberries
4cups sugar
3tablespoons brandy
½teaspoon finely shredded lemon peel
11.75-ounce package regular powdered fruit pectin
¾cup water
1In a large bowl crush the strawberries using a potato masher. Measure 2 cups crushed berries; stir in sugar, brandy, and lemon peel. Let stand at room temperature for 10 minutes, stirring occasionally.
2In a small saucepan stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir pectin mixture into berry mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
3Ladle hot jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label.
4Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes 5 half-pints.
PER TABLESPOON: 45 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carbo., 0 g fiber, 0 g pro.
When you work with dark red, blue, or black fruits, wear dark colors. The roly-poly fruits really stain.
Special marmalades like this one make a delectable alternative to syrup on pancakes.
PREP: 55 minutes COOK: 30 minutes PROCESS: 5 minutes STAND: 2 weeks
2medium lemons
½cup water
⅛teaspoon baking soda
3cups crushed strawberries (about 6 cups whole berries)
5cups sugar
½of a 6-ounce package (1 foil pouch) liquid fruit pectin
1Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
2In a large saucepan combine peel strips, the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (you should have about 3 cups mixture).
3In an 8- to 10-quart heavy pot combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
4Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
5Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving. Makes 6 half-pints.
PER TABLESPOON: 44 cal., 0 g fat, 0 mg chol., 2 mg sodium, 11 g carbo., 0 g fiber, 0 g pro.
You can cut the sweetness of this jam by stirring 2 tablespoons lemon juice into the fruit mixture before ladling it into jars
PREP: 35 minutes PROCESS: 5 minutes
1In an 8- to 10-quart heavy pot crush 1 cup of the raspberries using a potato masher. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir sugar all at once into berry mixture. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
2Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
3Process filled jars in a boiling-water canner for 5 minutes (start timing when the water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.
PER TABLESPOON: 46 cal., 0 g fat, 0 mg chol., 1 mg sodium, 12 g carbo., 1 g fiber, 0 g pro.
*TEST KITCHEN TIP: You can jazz up a basic fruit jam such as this one by adding one of the following to the fruit mixture along with the sugar: 1 teaspoon finely shredded lemon peel, ½ teaspoon ground nutmeg, or ¼ teaspoon grated fresh ginger.
Although this jam takes toast to new heights, there are so many other uses for it. Try it as a filling in a thumbprint cookie. On the savory side, its rich flavor also complements sage-roasted pork.
PREP: 35 minutes PROCESS: 5 minutes
3cups blackberries
⅓cup sugar
¼cup sorghum or molasses
3tablespoons blackberry brandy or orange juice
¼cup orange juice
3tablespoons cornstarch
1In a large heavy saucepan combine blackberries, sugar, sorghum, and brandy. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
2In a small bowl stir the ¼ cup orange juice into the cornstarch. Stir orange mixture into berry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Cool for 15 minutes.
3Ladle jam into an airtight storage container. Seal and label. Store in the refrigerator for up to 2 weeks. Makes about 2 cups.
PER TABLESPOON: 49 cal., 0 g fat, 0 mg chol., 5 mg sodium, 0 g carbo., 0 g fiber, 0 g pro.
Make PB&J sandwich cookies by spreading this jam between two peanut butter cookies.
PREP: 30 minutes PROCESS: 5 minutes
6cups blueberries
2tablespoons lemon juice
½teaspoon ground cinnamon
¼teaspoon ground allspice
Dash ground cloves
7cups sugar
16-ounce package (2 foil pouches) liquid fruit pectin
1Place the blueberries in an 8- to 10-quart heavy pot. Crush blueberries using a potato masher. Measure 4½ cups crushed berries. Stir lemon juice, cinnamon, allspice, and cloves into blueberries. Stir in sugar.
2Bring mixture to a rolling boil, stirring constantly. Stir in pectin. Return to a rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
3Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
4Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 9 half-pints.
PER TABLESPOON: 41 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carbo., 0 g pro.
Cinnamon, allspice, and cloves enhance the subtle flavor of blueberries. For classic blueberry jam, simply omit the spices.
The dark, sweet essences of blackberries taste wonderful simply spread on warm, fresh-from-the-oven biscuits.
PREP: 35 minutes PROCESS: 5 minutes
4cups blackberries
5½ cups sugar
11.75-ounce package regular powdered fruit pectin
1cup vintage port
¼teaspoon ground cloves
1Place the blackberries in an 8- to 10-quart heavy pot. Using a potato masher, crush the berries slightly. In a small bowl combine ¼ cup of the sugar and the pectin; gradually stir into the berries. Stir in port and cloves.
2Bring to a full rolling boil, stirring constantly. Add the remaining 5¼ cups sugar. Return to a full rolling boil, stirring constantly. Boil, uncovered, for 1 minute or until jam sheets off a metal spoon (see tip), stirring constantly. Remove from heat. Skim off foam with a metal spoon.
3Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids. (Place any extra jam in an airtight container and store in refrigerator for up 2 weeks.)
4Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks until set. Makes 6 half-pints.
PER TABLESPOON: 51 cal., 0 g fat, 0 mg chol., 0 mg sodium, 12 g carbo., 0 g fiber, 0 g pro.
Locally grown blackberries are at their peak in June in the South and July in the North. These black beauties are best for preserving when they are plump, firm, and fully black.
A conserve is a chunky mixture of fruits, nuts, and sugar. Like jams and preserves, conserves are fabulous spread on breads, but they’re equally at home on top of a warm baked Brie.
PREP: 20 minutes COOK: 35 minutes PROCESS: 10 minutes
4cups blueberries
1cup water
1cup pure maple syrup
2tablespoons lemon juice
2cups packed brown sugar
1cup dried currants
1cup chopped pecans
1teaspoon ground cinnamon
1In a 4- to 6-quart heavy pot combine blueberries, the water, maple syrup, and lemon juice. Using a potato masher, slightly crush the blueberries. Bring to boiling; reduce heat. Simmer, covered, for about 5 minutes or until blueberries are tender, stirring occasionally.
2Stir brown sugar and currants into blueberry mixture. Return to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for about 30 minutes or until mixture thickens, stirring occasionally. Remove from heat. Stir in pecans and cinnamon.
3Ladle hot conserve into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
4Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
PER 2 TABLESPOONS: 100 cal., 2 g fat (0 g sat. fat), 0 mg chol., 4 mg sodium, 21 g carbo., 1 g fiber, 1 g pro.
Although it is pricey, use pure maple syrup in this recipe—not the corn syrup-based variety. The intensity of the maple flavor is worth every penny.
These roly-poly orbs of deliciousness are perfectly paired with roast or grilled pork, whether it's chops, ribs, or a roast.
PREP: 35 minutes STAND: 8 to 12 hours PROCESS: 10 minutes
3inches stick cinnamon
1teaspoon whole allspice
1¼cups white wine vinegar
8cups blueberries
¼cup bourbon
1¾cups honey
1For a spice bag, place cinnamon and allspice in the center of a double-thick, 6-inch square of 100%-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
2In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat for about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
3Remove spice bag; discard. Pour the blueberry mixture into a colander set over a large bowl; reserve liquid.
4Ladle hot blueberries into hot, sterilized half-pint canning jars, leaving a ½-inch headspace.
5For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, for about 5 minutes or until the syrup is slightly thickened. Ladle hot syrup over blueberries, leaving a ½-inch headspace. Wipe jar rims; adjust lids. Discard any remaining syrup.
6Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.
PER ¼ CUP: 112 cal., 0 g fat, 0 mg chol., 2 mg sodium, 27 g carbo., 1 g fiber, 0 g pro.
This ruby-color jam is beautiful—and tasty—spread over warm corn bread.
PREP: 35 minutes STAND: 10 minutes + 24 hours
1pound tart red cherries
1cup mashed blueberries
4cups sugar
½teaspoon finely shredded lemon peel
11.75-ounce package regular powdered fruit pectin
¾cup water
1Stem, pit, and finely chop cherries. Measure 1½ cups chopped cherries. In a large bowl combine the 1½ cups chopped cherries and mashed blueberries; stir in sugar and lemon peel. Allow to stand at room temperature for 10 minutes, stirring occasionally.
2In a small saucepan stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly stir pectin mixture into fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
3Ladle hot jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label.
4Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer. Makes 5 half-pints.
PER TABLESPOON: 45 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carbo., 0 g fiber, 0 g pro.
A cherry pitter, available from a cookware shop, catalog, or online, easily removes pits from cherries. If you don’t have a pitter, halve the cherries, then pry out the pits with the tip of a knife.
Whether you are working with sweet or tart red cherries, the marks of good-quality fruit are the same. Look for chubby fruit with glossy skin and deep color. Avoid mushy, dull, or shriveled fruit—and discard any cherries with cracked or split skin.
PREP: 45 minutes COOK: 10 minutes STAND: 20 minutes CHILL: 4 to 12 hours PROCESS: 5 minutes
3½pounds tart red cherries, pitted
½cup water
5cups granulated sugar
2cups packed brown sugar
1tablespoon lemon juice
16-ounce package (2 foil pouches) liquid fruit pectin
½cup amaretto
1In an 8-quart stainless-steel, enamel, or nonstick heavy pot combine cherries and the water. Bring to boiling, stirring occasionally; reduce heat. Simmer gently, covered, for 10 minutes. Remove from heat; mash with a potato masher. Let stand for 20 minutes.
2Place a fine-mesh sieve over a large bowl. Ladle the cherries into the sieve and drain juice. Discard pulp and rinse the sieve. Fold a piece of damp 100%-cotton cheesecloth to fit the sieve. Strain cherry juice through the cheesecloth-lined sieve; rinse cheesecloth to remove any sediment and strain juice again. Cover juice and chill for 4 to 12 hours to allow remaining sediment to settle to the bottom of the bowl.
3Fold another piece of damp cheesecloth to fit the sieve. Strain the cherry juice through the cheesecloth-lined sieve, being careful not to disturb the sediment at the bottom of the bowl.
4In the same 8-quart pot combine 3½ cups of the cherry juice (save any remaining cherry juice for another use), the granulated sugar, brown sugar, and lemon juice. Bring to boiling over medium heat, stirring constantly until sugars dissolve.
5Increase heat to medium-high; bring mixture to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil for 1 minute more. Remove from heat. Stir in amaretto. Quickly skim off foam with a metal spoon.
6Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids.
7Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.
PER TABLESPOON: 48 cal., 0 g fat, 0 mg chol., 1 mg sodium, 12 g carbo., 0 g fiber, 0 g pro.
One bite reveals that life is truly a bowl of cherries. Feeling indulgent? Pop one of the cherries into a vodka martini for an after-dinner treat.
PREP: 25 minutes STAND: 8 to 12 hours + 3 days COOK: 15 minutes CHILL: 1 month
4cups sweet cherries
2cups white balsamic vinegar
1cup sugar
1cup water
1vanilla bean, split lengthwise
3inches stick cinnamon
1tablespoon kirsch (optional)
2teaspoons almond extract
1Sort and wash cherries. If desired, stem and pit cherries. In a large nonmetal bowl combine cherries and vinegar. Cover the bowl and let stand at room temperature for 8 to 12 hours.
2Drain the vinegar from the cherries into a medium stainless-steel, enamel, or nonstick saucepan. Add sugar, the water, vanilla bean, and stick cinnamon. Bring to boiling, stirring until sugar dissolves; reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat; let cool.
3Stir the kirsch (if using) and almond extract into the cooled vinegar mixture. Pour over cherries. Cover and let stand at room temperature for 3 days.
4Drain the liquid into a medium stainless-steel, enamel, or nonstick saucepan, discarding vanilla bean pieces and cinnamon stick. Bring to boiling. Remove from heat. Strain liquid; let cool.
5 Meanwhile, pack the cherries into sterilized half-pint jars. Pour liquid over cherries in jars, filling the jars to the brims. Seal with nonreactive lids. Refrigerate for at least 1 month before serving. Makes 5 half-pints.
PER ¼ CUP: 83 cal., 0 g fat, 0 mg chol., 6 mg sodium, 19 g carbo., 1 g fiber, 0 g pro.
Sweet cherries, such as Bing and Rainier cherries, have a relatively short growing season, from early June to mid-August.
