6/15/14

fruit picking


Picking my own fruit to make jam would be a fun thing so I headed out to Brentwood last weekend and got some strawberries, cherries and apricots. I prefer less sweet jam. The result is my jam tastes very fresh but doesn't keep as long as jam with more sugar.

Ingredients:

Strawberry Balsamic Jam
makes 3 jars (8 oz.)

- 2 lbs. strawberries, hulled and halved
- 1/2 lb. sugar
- 2 lemon juice
- 1 tbsp. balsamic

Cherry Kirsch Jam
makes 5 jars (8 oz.)

- 3 lbs. sweet cherries, pitted
- 12 oz. sugar
- 2 lemon juice
- 1 tbsp. kirsch

Preparations:

Strawberry Balsamic Jam
1. In a large non-stick pot, bring all ingredients to a boil over medium low heat. Stir until sugar has dissolved, about 5 minutes.
2. Once the mixture hits the boil, turn the heat up to high and continue cooking until the mixture reaches 220 degrees.
3. Remove from heat and skim off the foam.
4. Pour into sterilized jars, leaving 1/4" head space. Wipe rims and apply lids.
5. Process in a boiling water for 10 minutes.

Cherry Kirsch Jam
1. Add cherries into a large non-stick pot. Using an immersion, puree 1/3 of the cherries.
2. Add sugar and lemon juice, and bring the mixture to a boil over medium heat. Once it hits the boil, simmer for 5 minutes and stir until sugar has dissolved. Remove from heat, cover and let stand at room temperature for an hour.
3. Bring the mixture to 220 degrees over high heat (about 10-15 minutes). Stir constantly.
4. Remove from heat and skim foam from the surface. Stir in Kirsch.
5. Pour into sterilized jars, leaving 1/4" head space. Wipe rims and apply lids.
6. Process in a boiling water for 10 minutes.


No comments:

LinkWithin

Blog Widget by LinkWithin