Time to Preserve!

by kiwilog

2854733049_48a2b62e58 We’ve finally made it to August, the best time of year for fresh fruit in many parts of the country. At home, I’ve been swirling blueberries and chopped apricots into my morning oatmeal, and enjoying juicy peaches or nectarines with my afternoon meals. This bounty won’t last, though, and unless you plan to eat the mealy, sub-par offerings shipped from California (or the other side of the world!) during the rest of the year, it’s time to do some at-home preserving!

First time preserver? Ball Corporation has an excellent step-by-step guide that will help you make a jam, jelly, or preserve safely. Below the cut, we’ve also got some great tips and recipes of our own.

Do be sure to:

Use the freshest fruit possible.
Crush fruit with a potato masher, not a food processor. Too much blending can break down the fruit’s natural pectin (which holds its strucutre) and lead to a softer-setting jam.
Jar your jam correctly. Remove air bubbles by sliding a nonmetallic spatula between the jar and the food and pressing gently on the food to release trapped air. Repeat two to three times around the circumference of the jar.

And make sure you don’t:

Reduce the amount of sugar or use sugar substitutes in a recipe unless it’s specified. Altering the amount of sugar could prevent the jam from setting well.
Interchange pectin products. Not all forms (for instance, liquid or powder) are the same, so stick with recipes designed for the particular pectin you’re using.
Keep your homemade masterpiece in the sun. Instead, store your jars in a cool, dry, dark place. For best quality,use your jam within the year.

Ready to get jammin’? Try our recipes for Peach-Ginger Jam or Apricot Jam!

-Marygrace, KIWI Staffer

Tags: canning, homemade, jam, preserves