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Fall/ Preserving Recipes

Thanksgiving Turkey Many Enduring Ways

When the leaves glow with colour you know Fall is upon us, and Thanksgiving is just around the corner. Many people enjoy turkey as part of the holiday meal. With a waste-not, want-not attitude, I thought I’d focus on some of the ways to use the bird throughout the winter.

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Turkey Stock, Stew and Pot Pies

(3 votes, average: 4.33 out of 5)

Turkey Stock The turkey carcass makes a rich stock. My approach is to remove all remaining meat, empty the bird if you have stuffed it, break up some of the larger bones and place in a large stock pot or slow cooker with 2 celery stalks cut in large pieces, 2 small onions cut in 4, 3 medium carrots in large segments. A stem or two of thyme and a couple of peppercorns. Cover with water. Simmer in the stock pot for two hours or plug in the slow cooker when you go to bed on low so the stock will be ready in the morning. Strain through a sieve when cooled. Season with salt as desired. Freeze in food-grade containers with a 1-inch headspace. Or use silicone freezer flats designed for soups and stocks. The stock is put into rectangular blocks, then frozen. Pop out the blocks and vacuum seal if you are able. Otherwise, freeze the blocks in freezer bags. Turkey Stew and Pot Pies The foundation of any pot pie is really a stew. Left-over turkey combined with vegetables in a creamy sauce is perfect with or without a top.

Ingredients

  • Pot Pie Foundation (aka turkey stew)
  • 4 cups cooked turkey meat
  • 4 cups turkey or chicken stock
  • Precooking Vegetables:
  • 1 bunch carrots, peeled, cut on the diagonal
  • 3-4 potatoes, scrubbed, cut into small cubes
  • 2 cups pearl onions peeled
  • 1 cup green beans, cleaned, cut into 1-inch pieces
  • Lightly cook the vegetables in simmering turkey broth for 5 minutes. Keep the broth and scoop out the veggies for later.
  • Build the Base:
  • 3 TBSP butter
  • 1 onion diced or use leeks
  • 3 celery stalks dices
  • 2 cups small mushrooms sliced or cut in quarters or eighths depending on size.
  • 1/3 cup flour (organic or gluten free)
  • 2 sprigs thyme, leaves chopped finely
  • ½ tsp each salt and pepper
  • In a clean pot, melt butter. Sauté onions, leeks, celery and mushrooms to let them sweat. Then add flour and stir to combine. Cook the roux for 1 minute. Gradually add hot stock stirring constantly. Then add in remaining vegetables and turkey meat. Stir until the mixture thickens.
  • When the mixture is thickened, cool before freezing. Decant the stew into individual foil, glass or food-grade plastic containers, in amounts suitable for 2 or for a family. When reheating to serve, add a dash of heavy cream (1/4 cup for a full family recipe).

Notes

Topping Options There are variations on the toppings and much debate about whether a top is needed! The hot stew with a green salad is great. If serving for guests or family, top the pot pie with vented puff pastry, pie crust, dumplings or a pre-baked biscuits. Any way you choose will satisfy one or a gang.

Pressure Canning

Both the stock and turkey stew can be pressure canned for long-term storage. As low acid foods, always follow an authoritative recipe such as the “Chicken Stew” recipe (substitute turkey for chicken) in the All New Ball Book of Canning and Preserving Book or Chicken/Turkey Stock in the Bernardin cookbook or online. The stew recipe uses raw turkey as the processing time is 1 hour, 15 minutes which will cook the turkey. As with all pressure canned foods, do not add any thickening agents (like flour). When ready to serve, make a roux with butter, flour and hot broth from the canned turkey stew. Then add the turkey mixture. Serve straight-up or add one of the toppings.

Thanksgiving is the time to express gratitude to Mother Nature and to those to grow and prepare our foods. Happy Thanksgiving all.

preservingwithmartha@gmail.com

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Fall/ Preserving Recipes

Plum Good!

Plums indicate to me that Fall is here. Some varieties are available in July, but most plums are available from August to October. Foodland Ontario notes that wild plums native to North America were harvested by indigenous peoples and settlers. But European and Japanese varieties were introduced in the 1800’s. Those varieties have lineages of more than 1000 years. In our area, Mount Royal plums are a favorite. They are free-stone, have a dark purple skin and yellow interior. Great eating and canning. Although difficult to find, the tart, spicy Damson plum is also available. Both varieties I get at Oaklane Orchards on County Rd 2 south of Thornbury.

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Plum Jam with Star Anise (about 5 250 ml jars)

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In the past weeks, I’ve made many plum-related recipes. Plain plum, plum with Amaretto, Damson plum, plum and crabapple, plum-tomato-apple chutney. I prepared a plum jam adding star anise one of my favorite spices and the combination of flavours is exceptional. Star anise adds a mild licorice flavour. As the name suggests, each star has 8 points and each point has a tiny seed inside. To keep track of the star, I tied it with kitchen twine with the string long enough to attach to the handle on the Dutch oven. This just makes it easier to remove when the jam is done. Here’s the recipe.

Ingredients

  • 4 cups cleaned, pitted and finely chopped blue plums
  • 3 cups sugar
  • 3.5 TBSP bottled lemon juice
  • 1 star anise

Instructions

1

Macerate the plums, sugar, lemon juice and tied star anise for 1 hour or up to 4 hours. Bring the mixture to the boil. Boil gently for about 20-25 minutes until the set point is reached. I put dessert spoons in the freezer and use one to test the sheeting of the jam on the frozen spoon beginning at 20 minutes. When set, the jam will switch from dripping off the spoon to sheeting where the drops come together in one sheet as opposed to individual drops. Plums are high in pectin, so the jam reaches the gel point quite quickly. Remove the star anise. Ladle jam into hot jars leaving a ¼ inch headspace. Process in a water bath or steam canner for 10 minutes adjusting for altitude. Let rest for 5 minutes. Remove from canner. Let cool. Check seals. Once cool, store in a cool dark area.

Notes

Even if you’re not in the mood to make jam, try adding a star anise to baked plums for a similar yummy taste. Are you looking for an interesting twist on pickled beets? Try adding a star anise and 4-inch cinnamon stick for sweeter version of the traditional. Plums in sauces, jams, chutneys, raw or baked are delicious. Celebrate Fall with plums!

preservingwithmarta@gmail.com

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Preserving Recipes/ Summer

Apricot Salsa

A riff on Bernardin’s recipe for peach salsa. Apricots have a lower pH than peaches and can therefore be used interchangeably.

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Apricot Salsa

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Ingredients

  • 6 cups washed, pitted and chopped apricots
  • 1 ¼ cups chopped red onion
  • 2 medium sized jalapeno peppers, seeded and finely chopped
  • 1 medium red sweet pepper, cored and finely chopped
  • ½ cup finely chopped cilantro
  • ½ cup white vinegar (5%)
  • 2 TBSP liquid honey
  • 1 garlic clove minced
  • 1.5 tsp ground cumin
  • ½ tsp cayenne pepper

Instructions

1

In a large heavy bottomed pan, mix all ingredients together.

2

Bring to a boil stirring constantly.

3

Once boiling reduce heat to medium and cook for 5-10 minutes until the mixture has thickened. Remove from heat.

4

Ladle into hot 250 ml jars leaving a ½ inch headspace.

5

Clean rims and affix lids and rings to finger-tip tight.

6

Process jars in a boiling water bath or steam canner for 15 minutes. Let rest 5 minutes. Remove jars to a heatproof surface.

7

Note: Always adjust processing times based on altitude.

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Preserving Recipes/ Summer

Cold Soup on the Hot Days of Summer – Gazpacho

Gazpacho

My husband’s favorite soup is gazpacho. This is ironic since he doesn’t like tomatoes! Nevertheless, gazpacho is a staple at this time of year particularly when the heat is almost unbearable. There are so many variations on the gazpacho theme. In Spain, Portugal and many Mediterranean countries, the soup has a base of bread (sorry, not a fan). The Moors used almonds and fruit to create a white gazpacho. Many cuisines today have their own version of gazpacho. There is red (tomato) gazpacho with or without bread, green gazpacho using tomatillos, green peppers and green herbs,  watermelon gazpacho and more. Gazpacho is a wonderful way to use garden herbs and vegetables and an excellent way to finish up last year’s canned tomatoes with a summer vibe.

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Gazpacho

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Cool down in summer with a bowl of gazpacho. It’s delicious and a great way to use up some of your canned tomatoes as well as fresh garden herbs and vegetables.

Ingredients

  • 2 cups cucumber, cleaned, seeded, and diced
  • 4 cups of home canned tomatoes or fresh tomatoes blanched and peeled. Even store-bought canned tomatoes will work (28 oz can).
  • ½ cup each of diced red and yellow or orange pepper
  • 1 tsp finely chopped jalapeno pepper or roasted peeled poblano pepper
  • 1/3 cup Sherry vinegar
  • 2 tsp minced garlic or minced garlic scapes
  • ½ cup mild white onion chopped
  • Handful of fresh chopped herbs from the garden (cilantro, parsley, basil, oregano, tarragon etc). Whatever you have, add it to the soup.
  • 3 TBSP olive oil
  • Hot sauce

Instructions

1

Chunky or not: Some like it smooth and others like gazpacho chunky. It’s a preference. You can finely chop the vegetables or chop and give them a whiz in a food processor or blender. In my view, you want some chunks!

2

Spicy or not: If you prefer not spicy, don’t add hot sauce or even jalapeno. If you like spice, add hot sauce. I add 2 heaping tsp of Cholula hot sauce. Yes, we like heat! Alternately, just serve hot sauce at the table and let people choose their own heat.

3

Serve the soup chilled with as many additions as your wish. Additions: Dollop of sour cream, Grated cheddar cheese,Toasted croutons, Additional chives or herbs, Chopped avocado, Toasted almonds

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Preserving Know-how/ Preserving Recipes/ Summer

Strawberries: Variations on the Theme

Strawberries

Nothing says the start of summer more than strawberries! Who doesn’t love a strawberry shortcake on Canada Day, a favorite strawberry jam on a scone, or just plain strawberries with cream or coated in chocolate. Strawberries any way are sure to delight. Let’s deviate from the usual fare and look at some alternate and delicious ways to use the summer berries.

Dehydrate Strawberries

Two ways to dehydrate these berries: One, wash and dry berries, then cut in ¼ inch rounds. Dehydrate at 135 for about 12 hours. Condition the dried berries for 5-7 days by loosely packing them in a glass jar. Shake daily to keep slices separated. No humidity should be detected. Package in a airtight container or vacuum seal. These are great for snacking or baking.

Strawberry Fruit Leathers

Another way to dehydrate strawberries is to make fruit leathers. Perfect for camping, hiking, or snacking. Puree 4 cups of strawberries pureed. Add 1 TBSP lemon juice and 1 TBSP honey. Spread the puree onto a dehydration mat to an 1/8 inch thick. Dehydrate at 135 degrees for approximately 10 hours. There should be no gooey spots. Remove from dehydrator and place on parchment for a day. If any moisture appears, put the leather back into the dehydrator for another 2-4 hours. Store in a zip-lock bag or airtight container.

Strawberry Vinegar

Mash 4 cups of strawberries and add 5 cups of distilled white vinegar (5%). Stir daily for 3 days. Let percolate in a cool place for 2 to 3 weeks. Strain through a dampened jelly bag or cheese cloth. Don’t squeeze! If you want to keep the vinegar in long-term storage, heat it in a pot to 180 degrees and ladle into hot jars leaving a ¼ inch headspace. Process in a water-bath or steam canner for 10 minutes.

Strawberry Vinaigrette

2 TBPS strawberry vinegar

6 TBSP olive oil

1 tsp Dijon mustard (or substitute honey mustard for a touch of sweetness)

Salt and pepper to your liking

Mix vigorously. Try this with a spinach, strawberry, and pine nut salad. Or on any salad. Also great as a marinade.

Strawberry Shrub

A shrub refers to an acidulated drink, variations of which have existed over the centuries. Sometimes with alcohol and sometimes not. If you have already made the strawberry vinegar, you can make a shrub with or without sugar. For non-sweet version, mix 1/3 cup vinegar with sparkling water and a touch of mint. A sweetened version can be made by adding simple syrup to your liking. Simple syrup is made by dissolving sugar in hot water (1/2 cup sugar and ½ water – ratio is 1:1). This can also be used to sweeten cocktails, lemonade or other drinks and will last in the fridge for a month.

Strawberry season is upon us. So, enjoy every moment with these seasonal treats. In pies, jam, on shortcakes, in salads, as dehydrated snacks or as a summer vinegar.

 

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Preserving Recipes/ Spring

Asparagus

Asparagus Soup

We are enjoying the bounty of asparagus, the botanical herb we use in culinary applications. It is hard to imagine the ancient history of this herb dating back 2000 years. After being foraged wild, its cultivation soon took hold in Greek and Roman times as early as the 1st century AD. As a specialty, it is said the King Louis XIV of France cultivated 6, 000 species in his greenhouses at the Palais de Versailles. As we know, asparagus made its way to North America and is one of our iconic spring vegetables.
To store, put asparagus in a container of 2 inches of water covered with a plastic bag. Asparagus can be preserved in a variety of ways: Dehydration, pressure canning, blanched and frozen, and pickled. I am partial to fresh, pickled, or in soups. I use 500 ml wide-mouth jars for pickling. If you do that, you will trim the asparagus to fit into the jars which inevitably leaves good asparagus chunks for soup. For pickling, use a cold pack method meaning place raw asparagus in the jars with tips down to protect them. Pickled asparagus is a wonderful snack or as an addition to a salad.
Recently, my friend brought over asparagus soup. It was fantastic! My friend has given permission for me to share the recipe she created. It is wonderful chilled but also good warmed or at room temperature.

If you love asparagus, there are many ways to use and preserve this nutritious vegetable: Canned, frozen, pickled, dehydrated or in soups. Try any way you like to use it and keep it for the winter months.
preservingwithmartha@gmail.com
www.thevalleypreservery.ca

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Asparagus Soup

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Ingredients

  • 1 large leek, white part only, cleaned and thinly sliced
  • 2 TBSP unsalted butter
  • 1 TBSP olive oil
  • 1 cup finely chopped shallots
  • 3 cups asparagus pieces cleaned and chopped in 1-inch pieces
  • 1 litre chicken or vegetable broth
  • 1 cup water
  • ½ cup 35% cream (whipping or heavy cream)
  • Salt & pepper to taste

Instructions

1

In a heavy pot or Dutch oven, sauté leeks and shallots in butter and olive oil for about 3 minutes to soften. Add asparagus, broth, water and bring to a boil. Reduce to simmer and cook until tender. Cool to room temperature. Puree the mixture in a blender, food processor or food mill until it is smooth. If you are serving right away, add the cream, adjust seasoning and top chilled soup with lightly steamed asparagus tips.

2

If you are freezing the soup, do not add cream until you are serving it. Freeze soup with 1 inch headspace.

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Preserving Recipes/ Spring

Cinco de Mayo

Cinco De Mayo

May is the month of celebrations around the world. In England, the Maypole, in France, Labour Day on May 1st, in North America, Mother’s Day. In Mexico, the Cinco de Mayo celebration on the 5th of May. Let’s take a trip to Mexico from a preserver’s perspective!

In 1862, the Mexican army, which was poorly armed, but determined, successfully defeated the well-armed French army and its colonial objectives. The “Cinco de Mayo” holiday celebrates Mexican culture, heritage, and pride. As with every celebration, food is always a central feature!

If we were celebrating in Mexico, we would be eating  Elotes or street corn which is grilled corn on the cob loaded with spicy crema(a bit like sour cream), cilantro and cotijo cheese (similar to feta). A squeeze of lime and yum! Tacos (meat, fish, or shrimp), enchiladas, tostados, and burritos, and always topped with pico de gallo (fresh tomato salsa), salsa verde, and fresh vegetables like shaved radish, cabbage and jalapeno. For the festivities, a sweet ending of churo (deep fried batter with cinnamon sugar) or something made with Dulce de Leche which literally means sweet milk – condensed milk that is slowly cooked into a caramel sauce. Let the party begin!

In anticipation of the preserving season, and if you want to celebrate Cinco de Mayo or just have a Mexican supper, there are some ideas. Wait to do the Elotes until our corn is ready. But honestly, the grilled and loaded corn is delicious! Mexicans almost always use corn tortillas rather than wheat. Corn tortillas are available at FreshCo, Baked and Pickled in Collingwood or occasionally at other grocery stores. If you are planning your preserving schedule, how about making a simple salsa such as the “House Salsa” from Bernardin. A very easy, don’t peel the tomatoes salsa that is flavourful and a great substitute for pico de gallo. Or, what about a Salsa Verde with tomatillos (always available at FreshCo or grown in our area)? I like the recipe from Ball which makes 6, 250ml  jars of sauce that is great with taco chips or as a base for enchiladas or burritos.

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Roasted Salsa Verde (based on the Ball recipe)

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Celebrate May with a little trip to Mexico and join the country as it celebrates. It’s good fun to introduce different foods and cultures to the family. It’s also great to anticipate what you would like to preserve this coming season! Buen provecho!

Ingredients

  • 2 kg of tomatillos with their outer husks removed
  • 2 medium onions cut into 8 wedges
  • 2 jalapeno peppers
  • 6 cloves garlic
  • ½ cup lime juice
  • ¼ cup chopped cilantro
  • 2 tsp salt (pickling)
  • 1 tsp pepper

Instructions

1

Roast the first 4 ingredients in a 450-degree oven for 15 minutes. Position the tomatillos with the stem side down. The onion should be soft. Let cool until veggies can be handled. Then remove stems and seeds from peppers and tomatillos. Process all in a food processor or blender. Pour into a Dutch oven and add remaining ingredients. Bring to a simmer.

2

Ladle into hot 250 ml jars leaving a ½ inch headspace. Clean rims, apply lids and rings to finger-tip tight.

3

Process in a water-bath or atmospheric steam canner for 20 minutes adjusting for altitude. Let rest for 5 minutes. Remove, cool, label and store for up to 18 months as long as the seal remains in tack.

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Preserving Recipes/ Spring

A Spring Fling

There is nothing like the lift spring brings to the spirit! Throughout the ages, across cultures and faiths spring has been celebrated with rituals and culinary traditions. Our ancient ancestors celebrated two seasons: dark and light. Spring, of course, leads us into lightness. At Stonehenge or at the ancient Mayan pyramids, the vernal equinox was and is still honoured. Whether you are celebrating Easter, Passover, spring Ramadan or nature’s journey into light, food is central to our rituals.

Eggs are very much part of meals that celebrate spring. They symbolize birth and renewal. Think about the Easter eggs, Ukrainian exquisitely painted eggs (Pysanky), Bosnia’s Festival of scrambled eggs, sweet Italian Easter bread with a coloured egg baked into it, a hard-boiled egg at the seder table, herbed eggs at the Nowruz meal in Iran or red dyed eggs at the Greek Easter table. There are countless examples of the symbolic importance of eggs in celebrating spring.

While eggs represent new life, fruit represents plenty, sweetness, health, and prosperity and is often served at spring celebratory meals. Chaat masala with fruit at the Iftar meal, dried fruits in Hot Cross Buns or other Easter breads, Haroset at the seder meal, or citrus fruit in southern European countries. In Canada, the sweetness of fruit is often provided by maple syrup our quintessential spring treat.

I’ve been planning my Easter meal and thinking about what I can use from my pantry and freezer. I’m slow braising lamb shanks (thanks to the Black Family Market), creamed Swiss chard with shallots from my garden which I froze, mashed potatoes also from my garden and stored in the garage. For dessert, I’m going simple with a maple syrup-based sauté of pears I canned in Fall. This recipe is a riff on one created by Canadian Trish Magwood.

In whatever way you bring in spring, enjoy our entry into light and celebrate rebirth, renewal and the bounty of nature and our pantries.

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Maple Syrup Caramelized Pears on Ice Cream

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Ingredients

  • Yield 4 so double if you like
  • 2 TBSP butter
  • 2 TBSP maple syrup
  • 1 tsp vanilla
  • 2 pieces star anise
  • 2 cardamon pods
  • 4 inch stick cinnamon
  • ¼ tsp nutmeg
  • 2 TBSP brown sugar
  • 4 tsp fresh lemon juice
  • 500 ml jar of preserved pears
  • High quality vanilla ice cream (Chapmans)

Instructions

1

Drain the pears. If they are in half, cut lengthwise. Try to create equally sized very thick slices (imagine a small pear cut into quarters).

2

In a medium sized sauté pan add butter, maple syrup, vanilla, spices and let them simmer on low heat for about 5 minutes. Add brown sugar and lemon juice and mix in. Add the pears and simmer until they are warm and the sauce is syrupy.

3

Server warm pears over ice cream. The spices infuse a deep rich flavour to the syrup that coats the pears and spills over onto the ice cream. Yum!

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Preserving Recipes/ Winter

Cheater’s Guide to Marmalade

January is all about citrus and citrus is all about marmalade. Marmalade is defined as a jelly with citrus rind suspended throughout giving a bitter contrast to the sweet jelly. The first commercial production of marmalade is reported to have been in Scotland in 1797. Thus, launched marmalade into a breakfast staple in the United Kingdom and around the world.

I love marmalade and have made many recipes over the years. But marmalade can be onerous to make. My friend makes a marvelous Seville marmalade, but it is a three-day process. Even using a regular long-boil method, marmalade can take four or five hours to make. So, I set out to make great time-efficient marmalade. Yup, I mean using pectin!

I confess to feeling like a bit of a cheater in choosing pectin, but the results helped to assuage my guilt. I found recipes from SureJel, Certo, Pomona all of which had good reviews. I chose to use a recipe from Bernardin online and have made several batches with great success. The quicker cooking time makes for a bright flavour and the rind has been beautifully suspended. You can modify the recipe using the citrus you like as long as the cooked volume is 4 cups.

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Orange – Lemon Marmalade

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Serves: Yield 6 – 7 cups

Through the centuries, marmalade has played a central role as a breakfast condiment and has been useful in baking, glazing meats and simply as a mid-day treat with tea. For those who love marmalade but are wary of the time it takes to make, try following the “cheaters” guide for a great product in half the time! Bring on the scones!

Ingredients

  • 4 oranges, washed and scrubbed to remove wax
  • 2 large lemons, washed and scrubbed
  • 2.5 cups water
  • 1/8 tsp baking soda which softens the rind reducing cooking time
  • 6.5 cups sugar
  • 1 pkg regular pectin (I used Certo)

Instructions

1

With a vegetable peeler, remove the rind from all fruit trying not to get the white pith. Using a sharp knife, cut the rind into very thin slivers. Put the rind into the water with the baking soda and bring to a boil. Simmer gently for 20 minutes.

2

Remove the white pith from all fruit. Over a bowl, cut away the segments of the fruit so that the segments and good flesh fall into the bowl. Squeeze the juice from the fruit. Remove seeds and membranes. Once all the fruit is done, add it to the rind mixture and cook for about 10 minutes. Pour this mixture into a heat proof large measuring cup. There should be 4 cups. If you are short, add the juice of one or two oranges. If you have more than 4 cups, remove some of the juice to get the volume to 4 cups.

3

In a large pot, stir the pectin into the 4 cups of citrus mixture. Bring to a strong boil.

4

Add sugar all at once and bring back to a full rolling boil. Boil hard for one minute. Turn off heat and let rest for 5 minutes. Skim.

5

Ladle into clean, hot 250 ml jars leaving ¼ inch headspace. Clean rims of jars. Affix lids and rings to finger-tip tight. Process jars in a water bath or atmospheric steam canner for 10 minutes. Let rest for 5 minutes before removing jars from canner and placing on a heatproof surface to cool completely. When cool, check seals, label, and store. Any unsealed jars can be refrigerated and eaten!

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Preserving Recipes/ Winter

Festive Pairing

Recently I have made several batches of Pear and Cranberry Jam. It helps that Foodland had an amazing sale of wonderful pears and I used frozen cranberries which worked very well. The pear and cranberry combination creates a nice balance of sweet-tart and texture. It is a versatile jam being equally good on a scone or as an accompaniment on a cheese tray.

Pear and cranberry jam is a modern recipe concoction, riffing on traditional cranberry sauce. It appears in many reputable preserving books, often being called “Festive Jam”, “Holiday Jam” or “Christmas Jam”. Sometimes, citrus is added like orange or lemon. The cranberries, high in pectin, provide the gelling agent eliminating the use of commercial pectin. Pears offer up sweetness as a counterpoint to the tartness of the cranberries. This is a fabulous jam to have on hand for the holidays or to give as gifts to friends and family.

Cranberries have been a staple for the holidays for centuries, but the addition of pears is a modern and delicious addition to a holiday favorite.

Happy Holidays!

preservingwithmartha@gmail.com

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Pear and Cranberry Jam (Festive Jam)

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Yield 6 250 ml jars

Ingredients

  • 6 cups cranberries fresh or frozen
  • 3 cups chopped peeled, cored, and diced ripe pears
  • 1 tsp grated lemon or orange zest
  • 2 TBSP lemon or orange juice
  • 4.5 cups sugar

Instructions

1

Combine the first 4 ingredients in a pot or Dutch oven. Bring to a boil. Cook stirring often for about 15 minutes until the cranberries have popped and the fruit is well combined. Then add the sugar, stirring until incorporated. Bring the mixture back to a boil. Boil rapidly until the gel point is reached which should be about 15 minutes. I often use my immersion blender to whiz the jam at about the 15-minute mark. It will make it easier to assess the set point. I put soup spoons in the freezer so they are very cold and then test the jam. If the jam “sheets” on the spoon, not dripping, it is ready. I also turn the spoon over and run my finger along the backside. When the jam is set, you will see a track left by your finger.

2

Ladle into clean, hot 250 ml jars leaving a ¼ inch headspace. Clean the rims and affix lids and rings to finger-tip tight. Process jars in a boiling water bath or atmospheric steam canner for 10 minutes. Let rest for 5 minutes. Allow processed jars to sit undisturbed on a heat proof surface for 24 hours. Check seals, label, and store.

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