Chapter 01

JAMS, JELLIES & SPREADS

MIXED BERRY JAM

If you’ve never made jam before, here’s a good place to start. This one comes together quickly, requires no pectin, and bursts with ripe berry flavor. The combination of three berries gives the jam a rich hue and a hauntingly wild, sweet-tart flavor.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 40 min.
Total time: 50 min., plus 1 week standing time

2 (6-oz.) packages fresh blackberries (2½ cups)

1 (6-oz.) container fresh raspberries (1½ cups)

1 pt. fresh blueberries (2 cups)

3 cups sugar

1 Tbsp. fresh lime juice

1. Rinse berries thoroughly under cold running water. Remove and discard stems and any blemished berries. Mash with a potato masher until evenly crushed.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, bring crushed berries and sugar to a rolling boil in an 8-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring occasionally, until sugar dissolves. Boil, stirring often, 7 minutes or until a candy thermometer registers 220°. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

5. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

NOTE: If you prefer a seedless jam, heat the crushed berries without sugar until they are soft. Press them through a sieve or a food mill. Add sugar, and proceed as directed.

BLUEBERRY-LEMON JAM

This lickety-split jam is a great way to use up extra blueberries. You’ll have it sealed in jars and cooling on the windowsill in less than an hour. Though you can use it sooner, it achieves its ideal texture about three weeks after canning.

Makes: 4 (½-pint) jars for the shelf
Hands-on time: 40 min.
Total time: 50 min., plus 3 weeks standing time

3 cups fresh blueberries

3½ cups sugar

1 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1 (3-oz.) package liquid pectin

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, wash, drain, and lightly crush blueberries with a spoon (just enough to split the skins). Measure 2½ cups crushed blueberries into a 6-qt. stainless steel or enameled Dutch oven. Stir in sugar and next 2 ingredients. Bring to a rolling boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove from heat, and immediately stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

4. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

CARDAMOM-PLUM JAM

Cardamom lends pizzazz to this jam, which is delicious with roast pork or duck, or on biscuits or scones. Because plums have variable pectin levels, it may take a few minutes more or less to get to the syrupy stage. Just keep boiling and stirring, and let your thermometer be your guide.

Makes: 5 (½-pt.) jars for the shelf
Hands-on time: 1 hour
Total time: 1 hour, 10 min., plus 1 week standing time

4 lb. black plums, pitted and chopped (10 cups)

2 cups sugar

3 Tbsp. fresh lime juice

1½ tsp. ground cardamom

1. Bring plums and sugar to a boil in an 8-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring often. Reduce heat, and simmer 5 minutes or until plums soften, stirring often. Pour mixture through a colander into a bowl, using back of a spoon to squeeze out juice to measure 4½ cups. Reserve 2 cups pulp.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, pour reserved 4½ cups plum juice into Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Boil, stirring occasionally, 15 to 17 minutes or until syrupy and a candy thermometer registers 220°. Stir in reserved 2 cups plum pulp and any accumulated juices. Stir in lime juice and cardamom. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, stirring constantly, 5 minutes or until very thick. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

NOTE: If plums are firm and pits do not pull away easily, you can cut the pits out. Place plum on a cutting board. Slice off rounded sides, cutting close to the pit. Lay section with pit on board, and slice off plum portion from top and bottom. Discard the small cube containing the pit.

STRAWBERRY-RHUBARB JAM

This pretty jam captures the bright flavor of two of spring’s earliest fruits: tart rhubarb and sweet strawberries.

Makes: 8 (½-pt.) jars for the shelf
Hands-on time: 40 min.
Total time: 55 min., plus 1 week standing time

4½ cups (¼-inch-thick) sliced fresh rhubarb

½ cup fresh orange juice

1 qt. ripe fresh strawberries

5½ cups sugar

1 (3-oz.) package liquid pectin

1. Combine rhubarb and orange juice in a 3-qt. stainless steel saucepan. Cover and bring to a boil over medium-high heat. Uncover, reduce heat, and simmer, stirring often, 5 minutes or until rhubarb is tender.

2. Wash strawberries; remove and discard stems and hulls. Mash strawberries with a potato masher until evenly crushed.

3. Sterilize jars, and prepare lids as described.

4. While jars are boiling, measure 2 cups cooked rhubarb and 1¾ cups mashed strawberries into a 6-qt. stainless steel or enameled Dutch oven. Stir in sugar. Bring to a rolling boil over high heat, stirring constantly. Whisk in pectin. Return to a rolling boil, and boil hard 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

5. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

6. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

STRAWBERRY-BASIL JAM

Basil plays a subtle role in this sparkling pink-red jam, elevating but not overwhelming the star: strawberries. Bruising the basil leaves with the back of a knife helps release their essential oils and flavor. Tucking the leaves in cheesecloth makes them easier to fish out of the hot fruit mixture.

Makes: 5 (½-pt.) jars for the shelf
Hands-on time: 40 min.
Total time: 55 min., plus 1 week standing time

2 lb. fresh strawberries

2½ cups sugar

2 Tbsp. fresh lemon juice

1 cup packed fresh basil leaves, washed, dried, bruised slightly, and tied in cheesecloth

1 (1¾-oz.) package powdered pectin

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, wash and hull strawberries. Mash berries in a 6-qt. stainless steel or enameled Dutch oven with a potato masher until evenly crushed. Add sugar and next 2 ingredients. Bring to a rolling boil over high heat. Boil, stirring often, 10 minutes. Remove basil and cheesecloth.

3. Sprinkle pectin over strawberry mixture, and stir well. Return to a rolling boil. Boil 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

STRAWBERRY-PORT JAM

This jam gets a brilliant ruby color and intense flavor from a not-so-secret ingredient: ruby port. Use it as a filling or topping and add boozy indulgence to everything from layer cakes and thumbprint cookies to sweet potato biscuits and baked Brie. Or try it in place of cranberry sauce, and serve it with Thanksgiving turkey or Christmas goose.

Makes: 6 (½-pt.) jars for the shelf
Hands-on time: 40 min.
Total time: 55 min., plus 1 week standing time

2 1b. fresh strawberries

1½ cups ruby port

1 tsp. lemon zest

½ tsp. ground nutmeg

1 (1¾-oz.) package powdered pectin

4 cups sugar

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, wash strawberries, remove and discard stems and hulls, and chop. Mash with a potato masher until evenly crushed.

3. Measure 3⅓ cups crushed strawberries into a 6-qt. stainless steel or enameled Dutch oven. Stir in ruby port and next 3 ingredients. Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and return to a rolling boil. Boil 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

NOTE: Ruby port is a deep red sweet wine aged in wood and typically enjoyed as an after-dinner drink. Because it can have a higher alcohol content than other wines, it’s sometimes stocked with the hard liquor rather than the wines.

PEACH-BOURBON JAM

Spiked with bourbon and ginger, this pretty-as-a-Chilton-County-peach jam oozes Southern comfort. You don’t need all that many peaches to get nine jars, which makes this a particularly good jam for gifts.

Makes: 9 (½-pt.) jars for the shelf
Hands-on time: 35 min.
Total time: 55 min., plus 1 week standing time

4 lb. peaches

7 cups sugar

¼ cup lemon juice

¼ cup bourbon

2 Tbsp. finely chopped crystallized ginger

1 (3-oz.) package liquid pectin

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, peel peaches with a vegetable peeler, pit, and coarsely chop. Measure 4½ cups chopped peaches into a 6-qt. stainless steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in sugar and next 3 ingredients.

3. Bring mixture to a rolling boil; boil 1 minute, stirring constantly. Remove from heat. Stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

PEACH-BOURBON CHEESECAKE

Boozy peach jam nestles between the creamy filling and the crumb crust for a delicious twist on the classic cheesecake. Be sure to include this recipe with the jar if you’re giving the Peach-Bourbon Jam as a gift.

Makes: 10 to 12 servings for the table
Hands-on time: 15 min.
Total time: 5 hours, plus 1 day for chilling

1 cup graham cracker crumbs

3 Tbsp. butter, melted

1 cup plus 2 Tbsp. sugar, divided

3 Tbsp. all-purpose flour

4 (8-oz.) packages cream cheese, softened

2 Tbsp. bourbon

1 tsp. almond extract

1¼ cups sour cream, divided

4 large eggs

½ cup plus 2 Tbsp. Peach-Bourbon Jam, divided

1. Preheat oven to 325°. Stir together graham cracker crumbs, butter, and 2 Tbsp. sugar until crumbs are moistened; press mixture on bottom of a lightly greased 9-inch springform pan. Bake at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.

2. Beat 1 cup sugar, flour, and cream cheese at medium speed with an electric mixer until smooth. Add bourbon and almond extract, beating just until blended. Add ¾ cup sour cream, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. (Do not overbeat.)

3. Dot crust with spoonfuls of ½ cup of the jam. (Do not spread.) Pour batter over jam. Bake at 300° for 1 hour, 45 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge of cheesecake to loosen from pan. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack (2 hours). Cover and chill 8 to 24 hours.

4. Remove sides of pan. Spread remaining ½ cup sour cream over top of cheesecake; spoon remaining 2 Tbsp. jam in center of sour cream.

PEACH-ROSEMARY JAM

Rosemary and lime take peaches for a magical turn in this jam. Try it as a sauce for bacon-wrapped shrimp, a topping for soft cheeses, or as the glaze and sauce for our Peach-Rosemary Pork Tenderloin.

Makes: 7 (½-pt.) jars for the shelf
Hands-on time: 55 min.
Total time: 1 hour, 10 min., plus 1 week standing time

2½ lb. fresh peaches (5 large)

1 tsp. lime zest

¼ cup fresh lime juice

1 (1¾-oz.) package powdered pectin

2 (4-inch) rosemary sprigs

5 cups sugar

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, peel peaches with a vegetable peeler. Remove pits, and coarsely chop. Mash with a potato masher until evenly crushed. Measure 4 cups crushed peaches into a 6-qt. stainless steel or enameled Dutch oven. Stir in lime zest and next 3 ingredients, and bring to a rolling boil over medium-high heat, stirring often. Boil 1 minute, stirring constantly. Add sugar, and return to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; discard rosemary. Let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

PEACH-ROSEMARY PORK TENDERLOIN

Dijon mustard and garlic turn your homemade Peach-Rosemary Jam into the perfect accompaniment for that supper staple, the pork tenderloin.

Makes: 4 servings for the table
Hands-on time: 10 min.
Total time: 40 min.

2 tsp. canola oil

1 lb. pork tenderloin, trimmed

¼ tsp. salt

¼ tsp. freshly ground pepper

½ cup Peach-Rosemary Jam

2 tsp. Dijon mustard

1 tsp. lemon zest

2 garlic cloves, minced

1. Preheat oven to 425°. Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook 4 minutes, turning to brown on all sides.

2. Combine jam and next 3 ingredients in a small saucepan. Cook over medium heat, stirring constantly, 1 minute or until jam melts. Set aside half of jam mixture for serving; set aside other half for basting. Brush 2 Tbsp. basting mixture over pork.

3. Bake, uncovered, at 425° for 13 to 15 minutes or until a meat thermometer inserted in center registers 145°, brushing with remaining 2 Tbsp. basting mixture after 5 minutes. Let pork stand 5 minutes before slicing. Serve with reserved jam mixture.

TOMATO-GINGER REFRIGERATOR JAM WITH LEMON VERBENA

This jam makes just enough to share with your two best friends and still keep a little for yourself. Because of its long simmering, it’s ideal to make while you’re doing something else in or near the kitchen. Enjoy it at room temperature over grilled meats and fish or with cream cheese and crackers.

Makes: 3 (½-pt.) jars for the fridge
Hands-on time: 2 hours
Total time: 3 hours

5 lb. firm, ripe tomatoes

1½ cups sugar

¾ cup fresh lime juice (4 medium)

⅓ cup chopped garlic (10 cloves)

⅓ cup minced fresh ginger

1 (6-inch) lemon verbena sprig

1. Wash tomatoes. Cut an X in bottom of each tomato. Place tomatoes in a large pot of boiling water 30 seconds or until peel begins to separate from tomato flesh. Remove with a slotted spoon. Plunge into ice water to stop the cooking process; drain. Peel back skin using a paring knife, and discard.

2. Place a fine wire-mesh strainer over a bowl. Cut tomatoes in half crosswise, and squeeze gently to remove seeds, holding tomatoes over strainer to collect juices to measure 1 cup. Discard seeds, and trim off stem ends. Coarsely chop tomato halves to measure 6 cups.

3. Bring reserved 1 cup tomato juice, 6 cups coarsely chopped tomato, sugar, and remaining ingredients to a rolling boil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat. Reduce heat to medium-low, and simmer 5 minutes. Remove and discard lemon verbena sprig. Simmer, uncovered, stirring often, 1 hour or until mixture is thickened. (Keep a close eye on it near the end of the cooking, being careful not to let the bottom scorch.)

4. Spoon into clean canning jars or other heatproof, nonreactive containers with lids. Let cool 1 hour. Cover and chill. Store in refrigerator up to 3 weeks.

NOTE: Lemon verbena is an herb with an intense lemon aroma, making it a favorite of bees and butterflies. Look for sprigs (or whole plants for your garden) at farmers’ markets, specialty grocers, and nurseries.

SCUPPERNONG JELLY

Scuppernongs are a bronze variety of the sweet and fragrant thick-skinned muscadine grapes that grow in parts of the South in early fall. They can vary in size and juiciness from year to year. If yours yield less than 3⅔ cups juice, use 1½ cups sugar for every 1 cup of juice in step 4.

Makes: 7 (½-pt.) jars for the shelf
Hands-on time: 1 hour, 5 min.
Total time: 2 hours, 5 min., plus 1 week standing time

4 (1-qt.) packages ripe bronze

Scuppernong grapes (about 5¼ lb.)

Cheesecloth

5½ cups sugar

2 Tbsp. fresh lemon juice

1 (3-oz.) package liquid pectin

1. Wash Scuppernongs; remove and discard stems. Bring Scuppernongs and 1 cup water to a rolling boil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring often. Boil, stirring often, 20 minutes or until most of seeds have been released from pulp. Mash Scuppernongs with a potato masher to slip skins from pulp.

2. Line a large wire-mesh strainer with 3 layers of damp cheesecloth. Place over a large bowl. Pour Scuppernong mixture into strainer, and let drain at least 1 hour to measure 3⅔ cups juice. Discard solids.

3. Sterilize jars, and prepare lids as described.

4. While jars are boiling, pour reserved 3⅔ cups Scuppernong juice into Dutch oven. Stir in sugar and lemon juice. Bring to a rolling boil over medium-high heat, stirring constantly. Add pectin, and return to a rolling boil. Boil 1 minute. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

5. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

SPICED PLUM JELLY

Cinnamon, vanilla, and star anise add aroma and interest to the standard plum jelly. Layer it with peanut butter on toast for an ooey, gooey, grown-up PB and J.

Makes: 3 (½-pt.) jars for the shelf
Hands-on time: 20 min.
Total time: 1 hour, 30 min., plus 1 week standing time

4¼ lb. fresh plums

4 star anise

4 (3-inch) cinnamon sticks

Cheesecloth

2 vanilla beans

1 (1¾-oz.) package powdered pectin

2¼ cups sugar

1. Wash plums. Cut plums in quarters, and remove pits. Place plums in an 8-qt. stainless steel or enameled Dutch oven; crush plums with a potato masher. Add 2 cups water, star anise, and cinnamon sticks. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until fruit is soft.

2. Line a wire-mesh strainer with 2 layers of damp cheesecloth or a jelly bag. Place over a bowl. Pour plum mixture into srainer, and let drain 30 minutes or as needed to extract 3 cups juice. (Do not press or squeeze mixture.) Discard solids.

3. Sterilize jars, and prepare lids as described.

4. While jars are boiling, cut vanilla beans in half lengthwise. Scrape out and reserve seeds. Set aside vanilla bean pods for another use (such as Bottomless Vanilla Extract). Stir together 3 cups juice, vanilla bean seeds, and pectin in clean 8-qt. Dutch oven. Cook over high heat, stirring constantly, until mixture comes to a rolling boil. Stir in sugar; return to a rolling boil. Boil hard exactly 1 minute, stirring constantly. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

5. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

POMEGRANATE-CHERRY JELLY

This jewel-colored jam starts with already squeezed juice, making it as quick and easy as it is perky.

Makes: 6 (½-pt.) jars for the shelf
Hands-on time: 10 min.
Total time: 30 min., plus 1 week standing time

3½ cups bottled pomegranate-cherry juice

1 Tbsp. orange zest

1 (1¾-oz.) package powdered pectin

5 cups sugar

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, combine juice and orange zest in a 6-qt. stainless steel or enameled Dutch oven. Whisk in pectin until dissolved. Bring to a rolling boil over high heat, stirring often. Add sugar, stirring constantly, and return to a rolling boil. Boil, stirring constantly, 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

JALAPEÑO JELLY

Try this over cream cheese with crackers or whisked into the Jalapeño Vinaigrette.

Makes: 3 (½-pt.) jars for the fridge
Hands-on time: 30 min.
Total time: 1 hour, 30 min., plus 1 day standing time

½ cup seeded and coarsely chopped jalapeño peppers (3 medium)

½ cup coarsely chopped green bell pepper

3 cups sugar

½ cup cider vinegar (5% acidity)

2 Tbsp. fresh lime juice

1 (3-oz.) package liquid pectin

1. Process peppers in a food processor 1 minute or until almost smooth, stopping to scrape down sides.

2. Bring pepper mixture, sugar, and vinegar to a rolling boil in a 4-qt. stainless steel or enameled Dutch oven over medium-high heat, stirring constantly. Boil 3 minutes, stirring occasionally. Stir in lime juice and pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

3. Spoon into clean canning jars or other heatproof, nonreactive containers with lids. Let cool 1 hour. Cover and chill. Store in refrigerator up to 3 weeks.

JALAPEÑO VINAIGRETTE

Drizzle this vinaigrette over a summer salad of chopped watermelon and heirloom tomatoes, sliced red onion, and fresh cilantro.

Makes: about 1 cup for the table
Hands-on time: 8 min.
Total time: 8 min.

¼ cup Jalapeño Jelly

3 Tbsp. white wine vinegar

2 Tbsp. fresh lime juice (1 large)

½ tsp. salt

¼ tsp. freshly ground pepper

1 garlic clove, minced

⅓ cup olive oil

1. Whisk together first 6 ingredients in a bowl. Gradually add oil in a slow, steady stream, whisking until blended. Store in refrigerator up to 1 week.

MINT OR TART BASIL JELLY

These festive jellies make great Christmas presents. Their summery flavors work with sweet and savory dishes. The mint version goes nicely with goat cheese and roasted lamb—or with cream cheese and crackers if you’re feeling a little less fancy. Try the tart basil version in place of mayonnaise on a BLT, as a glaze for seared chicken or shrimp, or spread on pound cake layered with sliced strawberries for an herb-spiked twist on shortcake.

Makes: 7 (½-pt.) jars for the shelf
Hands-on time: 30 min.
Total time: 45 min., plus 3 weeks standing time

6¼ cups sugar

1 cup loosely packed fresh mint leaves or 1½ cups loosely packed

fresh basil leaves, rinsed, dried, bruised slightly, and tied

in cheesecloth

1 cup white vinegar (5% acidity)

6 drops green liquid food coloring

2 (3-oz.) packages liquid pectin

1. Sterilize jars, and prepare lids as described.

2. While jars are boiling, bring 2 cups water, sugar, and next 3 ingredients to a rolling boil in a 6-qt. stainless steel or enameled Dutch oven. Add pectin, and return to a rolling boil. Boil 1 minute. Remove from heat; discard mint and cheesecloth. Let foam settle (about 1 minute). Skim off and discard any foam.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

NOTE: If yours looks more like Kool-Aid after canning, be patient. It can take up to three weeks to fully set.

BLACKBERRY-BLACK PEPPER SPREAD

Smooth a little of this peppery fruit spread on a cracker with your favorite creamy cheese. Brush it on roasted pork or duck. Or serve it warm over ice cream.

Makes: 6 (½-pt.) jars for the shelf
Hands-on time: 45 min.
Total time: 2 hours, 45 min., plus 1 week standing time

8 (6-oz.) packages blackberries, stems removed

¼ tsp. freshly ground pepper

1 (1¾ -oz.) package powdered pectin

4½ cups sugar

1. Gently wash berries; drain and place in an 8-qt. stainless steel or enameled Dutch oven with ½ cup water. Crush berries with a potato masher. Bring to a boil, stirring constantly; reduce heat, and simmer 5 minutes or until berries are soft, stirring often. Remove from heat. Line a wire-mesh strainer with 2 layers of damp cheesecloth or a jelly bag. Place over a bowl. Pour berry mixture into strainer, and let drain 1 hour and 45 minutes or as needed to extract 3½ cups juice. (Do not press or squeeze mixture.) Discard solids. Return juice to Dutch oven. Stir in pepper.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, stir pectin into juice mixture. Bring to a rolling boil, stirring constantly. Stir in sugar; return to a rolling boil, and boil 1 minute. Remove from heat; let foam settle (about 1 minute). Skim off and discard any foam.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 5 minutes.

PEACH-GINGER BUTTER

A hint of peppery-sweet ginger sets this recipe apart from Grandmama’s. Spread it on toasted baguette slices for a sunny start to the day.

Makes: 3 (½-pt.) jars for the shelf
Hands-on time: 55 min.
Total time: 55 min., plus 1 week standing time

5 cups coarsely chopped fresh peaches (2½ lb., about 6 medium)

¼ cup finely chopped crystallized ginger

1 tsp. lemon zest

1 Tbsp. fresh lemon juice

1½ cups sugar

1. Combine first 4 ingredients and ¼ cup water in a 6-qt. stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, 15 minutes or until peaches are tender, stirring occasionally. Remove from heat, and let cool slightly. Place peach mixture in a food processor; pulse until almost smooth.

2. Sterilize jars, and prepare lids as described.

3. While jars are boiling, combine peach puree and sugar in a large stainless steel saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, stirring constantly, 23 minutes or until mixture thickens and holds its shape on a spoon.

4. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

BLUEBERRY BUTTER

This butter is the epitome of waste-not-want-not Southern thrift. You make it with the blueberry pulp that’s left over from making our delicious Blueberry Syrup.

Makes: 6 (½-pt.) jars for the shelf
Hands-on time: 1 hour, 15 min.
Total time: 1 hour, 25 min., plus 1 week standing time

5½ cups blueberry pulp reserved from Blueberry Syrup

3 cups sugar

1½ Tbsp. fresh lemon juice

1 Tbsp. lemon zest

¼ tsp. ground nutmeg

1. Process blueberry pulp in a food processor 1 minute or until very smooth. Combine pureed pulp, sugar, and remaining ingredients in an 8-qt. stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring often. Reduce heat, and simmer, stirring constantly, 35 to 40 minutes or until mixture thickens and holds its shape on a spoon.

2. While blueberry mixture cooks, sterilize jars, and prepare lids as described.

3. Fill, seal, and process jars as described on these pages, leaving ¼-inch headspace and processing 10 minutes.

PEAR-STAR ANISE BUTTER

Use this on muffins and scones, as a condiment on a cheese platter, or as a filling for hand pies. For the best texture and flavor, start with pears that are sweet and ripe but firm enough to squeeze without squishing.

Makes: 4 (½-pt.) jars for the shelf
Hands-on time: 55 min.
Total time: 1 hour, 15 min., plus 1 week standing time

3¾ lb. firm, ripe Anjou pears, peeled, cored, and coarsely chopped (6½ cups)

3¾ tsp. orange zest

⅓ cup fresh orange juice

2½ tsp. lemon zest

2 Tbsp. fresh lemon juice

1½ cups sugar

½ tsp. freshly grated nutmeg

4 star anise

1. Bring first 5 ingredients and ¼ cup water to a boil in a large stainless steel saucepan. Reduce heat, and simmer, uncovered, 20 to 25 minutes or until pears are soft, stirring occasionally.

2. Place pear mixture in a food processor, and pulse 12 times or until coarsely pureed.

3. Sterilize jars, and prepare lids as described.

4. While jars are boiling, bring 3⅓ cups pear puree, sugar, and nutmeg to a boil in saucepan, stirring until sugar dissolves. Reduce heat, and simmer 20 minutes or until mixture is thickened and holds its shape on a spoon.

5. Place 1 star anise in each hot jar, and spoon hot mixture into hot sterilized jars, leaving ¼-inch headspace. Seal and process jars as described on these pages, processing 10 minutes.