Gardening Articles: Health :: Cooking

Jewel-Toned Jams (page 2 of 2)

by Sharon Kramis

Three Favorite Recipes

Red Raspberry Jam

  • 6 cups (approximately) red raspberries (to make 4 cups crushed berries)
  • 6 1/2 cups sugar
  • 1 pouch (3 oz.) liquid pectin
  • 7 half-pint jars with matching lids (use only new lids) and bands, sterilized; see instructions above.

Rinse the raspberries lightly (be careful not to bruise them), and drain them. Cut away any damaged portions of fruit. In a bowl, crush berries lightly with a potato masher; you should have 4 cups. Then place the mashed berries in an 8-quart pan. Add the sugar, and mix thoroughly with a wooden spoon.

Cut open the pectin pouch, and stand it upright in a cup until ready to use. Bring the raspberries and sugar to a full rolling boil over high heat. Stirring vigorously, pour in the pectin all at once. When the mixture again reaches a full rolling boil, stir it for 1 minute.

Remove the pan from the heat, and skim off any foam with a spoon. You may wish to move the pan to the sink to do this. Using tongs, remove the jars, lids, and bands from hot water. With a measuring cup or ladle, fill the jars to about 1/4 inch from the rim. Wipe the jar rims with a damp cloth. (The rims of the jars must be impeccably clean, or they won't seal properly.) Place the lids on the jars, and screw them on tightly. Set the jars upside down on a dry towel for 5 minutes, then turn them upright again. Let cool. Store in a cool, dark place for up to a year. Refrigerate them after opening. This recipe makes 7 half-pints.

Raspberry-Plum Jam

This blend of fruits combines two summer flavors beautifully.

  • 1 1/4 pounds firm, ripe plums (to make 2 cups chopped)
  • 1 1/2 cups fresh red raspberries
  • 5 cups sugar
  • 1/4 cup lemon juice
  • 1 pouch (3 oz.) liquid pectin
  • 6 half-pint jars with matching lids (use only new lids) and bands, sterilized.

Rinse plums, cut them in half, and remove pits. Transfer to the bowl of a food processor; chop fine (you should have 2 cups). Rinse raspberries lightly (be careful not to bruise them) and drain them. Cut away any damaged portions of fruit. If you prefer a smoother jam, crush the berries slightly with a potato masher.

Place the plums and raspberries in an 8-quart heavy-bottomed stainless steel or copper-clad pan. Add the sugar and lemon juice, and mix thoroughly.

Cut open the pectin pouch, and stand it upright in a cup until ready to use. Bring the mixture to a full rolling boil over high heat. Stirring vigorously, pour in the pectin all at once. When the mixture again reaches a rolling boil, stir for 1 minute.

Remove the pan from heat, and skim off any foam. With tongs, remove jars, lids, and bands from the hot water. With a measuring cup or ladle, fill the jars with jam up to 1/4 inch from the rim. Wipe the jar rims with a damp cloth. (The rims must be clean to seal properly.) Place lids on top, and screw them on tightly. Set the jars upside down on a dry towel for 5 minutes, then turn them upright again. Let cool. Store in a cool, dark place for up to a year. Refrigerate them after opening. This recipe makes 6 half-pints.

Olallieberry Jam

Follow the recipe for red raspberry jam, but use 7 1/2 cups sugar and 4 cups crushed olallieberries. Makes 7 1/2 half-pints.

Sharon Kramis is a Seattle-area culinary consultant and the author of Berries: A Country Garden Cookbook. Copyright 1994 by Sharon Kramis. Adapted by National Gardening with permission of the publisher, Collins Publishers, San Francisco.

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