Kidston - Cath Kidston Jam Jar Booklet

If you love making jams and preserves, you probably also love presenting the glistening jars to your friends and family. The following recipes will help you create special spreads for sharing, and Cath Kidstons inspiring jar-toppers, decorative labels, and colorful string will help you pretty up these delectable gifts.

Preserving foods in sealed jars creates an anaerobic environment in which the bacteria that causes botulism, a food-borne illness, can thrive. Foods high in acidity, such as jams, discourage botulism and can be canned safely if the recipe is followed carefully. Since botulism can be deadly, it's very important to follow canning safety guidelines (see www.uga.edu/nchfp/how/general/ensuring_safe_canned_foods.html). It is not necessary to sterilize jars that will be processed for at least 10 minutes in a water bath, but you should sterilize all other jars. Do not use a water bath with recipes that do not call for it, and don't change the amount of vinegar, sugar, or other ingredients when you plan to process foods in a water bath.

• Half-pint, pint, or liter/quart canning jars and lids
• Large pot for sterilizing jars
• Very deep pot for processing jars
• Rack to place inside pot. (Canning racks are available specifically for this task, or use a baking rack that fits inside your pot. Alternatively, tie together jar bands with string to improvise a rack.)
• Canning tongs
• Metal funnel
• Meat or candy thermometer

If using the full canning method (processing the jars in a water bath), it is not necessary to sterilize your jars beforehand. Use mason jars specifically designed for canning, with new lids. You will need a pot deep enough to hold the jars on a rack placed in the bottom, with 2.5 cm/1 in of water covering the jars. Fill the pot with enough water to do so and heat it to about 80C/180F. Pack the food into the jars, then wipe the top of each jar with a clean cloth. It is important to leave the designated amount of headspacethe space between the jam and the very top of the jarto ensure that a proper seal is formed. Screw the lids on snugly, then place the jars into the pot. It helps to have canning tongs for this task. (Add more water, if needed, to cover the jars by 2.5 cm/1 in.) Cover the pot, bring the water to a rolling boil, and process 10 minutes. (If you live 300 m/1,000 ft or more above sea level, see the Web site in the Food Safety section for information about safe processing times based on altitude.) Remove the jars from the water bath, place them on a rack, and allow to cool for at least 12 hours. Do not attempt to retighten the jars. The sealed jars can be held at room temperature for up to one year.

When made with powdered pectin, freezer jams can be stored in the freezer for up to a year, and they take less time to prepare than jams made using a water bath. The fruit isn't cooked, so the jam has more fresh fruit flavor and a softer texture than traditional jam.

MAKES 6 HALF-PINTS

• 2 punnets/pints ripe strawberries
• 700 g/ 3 cups sugar
• 3 tbsp fresh lemon juice
• one 90 g/ 1 oz package powdered pectin
• 180 ml / cup water

Wash six half-pint jars and lids well in sudsy water.

Wash, stem, and hull the straw-berries, then chop into pieces roughly the size you would like them in the finished jam. In batches, place the berries in a large bowl and crush with a potato masher until the berries break down a bit and some of the juices are extracted. Measure the fruit; you should have about 460 g/2 cups.

Stir the sugar and lemon juice into the strawberries and let sit for 20 minutes, stirring occasionally.

Combine the pectin and water in a small saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Immediately stir the hot pectin into the strawberries and keep stirring constantly for 2 minutes.

Pour the jam into the prepared jars, leaving 12 mm/ in headspace to allow for expansion during freezing.

While still warm, tighten the lids and let stand for 24 hours, or until set.

Place jars in the freezer, where they will keep for up to 1 year. To use, defrost overnight in the refrigerator, and then stir gently if separated.

After defrosting, the jam will keep for 3 weeks in the refrigerator.

The figs partly dissolve into this jam, adding a depth of flavor and a lush, thick texture.

MAKES 5 HALF-PINTS

• 110 g/1 cup stemmed and finely diced dried figs
• 240 ml/1 cup ruby port
• 570 g/4 cups raspberries
• 600 g/3 cups sugar
• 2 tbsp fresh lemon juice

Prepare five half-pint jars for processing as directed on page 3 or 4.

Soak the figs in the port until softened, about 30 minutes.

Drain, reserving 120 ml/ cup of the port.

Wash the raspberries, then place them in a heavy pot and crush lightly with a potato masher to release some of their juices. Add the figs, reserved port, sugar, and lemon juice and cook over medium heat, stirring often, until the sugar melts.

Increase the heat to high and bring to a full boil. Keep at a rolling boil, stirring often, until the contents of the pot reduce by about half and the jam jells (see page 4), 12 to 15 minutes.

Process the jam as directed.

This easy recipe will work for all kinds of blackberries, including boysenberries and olallieberries, and requires the use of powdered pectin, since blackberries are naturally low in pectin.

MAKES 4 HALF-PINTS

• About 860 g/6 cups fairly tart blackberries (to make 430 g/3 cups crushed berries)
• 3 tbsp powdered pectin
• 3 tbsp fresh lemon juice
• 500 g/2 cups sugar

Prepare four half-pint jars for processing as directed on page 3 or 4.

Wash and stem the berries, then pass half of them through a food mill or fine-mesh sieve to remove the seeds.

In a bowl, crush the remaining berries with a potato masher. You should have 430 g/3 cups crushed fruit and juice.

Place the berries in a nonreactive saucepan. Stir in the pectin and lemon juice and bring to a full boil over medium-high heat, stirring constantly. Stir in the sugar and return to a full boil, then boil on high heat, stirring constantly, until slightly thickened, 5 minutes.