Agriculture Reference
In-Depth Information
You can easily store the four or five jars of jam this recipe makes in the refrigerator.
They'll last a couple of weeks, and then you'll be ready to make some more. But if you
want to can the jam so that you can store it without refrigeration, you'll need to devote
another 15 minutes to the process.
Despite the mystique surrounding it, canning isn't hard. The main thing is making sure
everything you use is sterilized - easy enough to do when one of the requirements is a big
pot of boiling water. Boil the jars and lids for 5 minutes, and you're ready to go. Ladle the
jam mixture into the jars (a wide-mouth canning funnel isn't necessary but will certainly
make things easier). Put the lids on the jars and tighten down the bands. Now put the jars
in the boiling water, making sure they're completely submerged. (If you have a pasta insert
- the deep basket that comes with a pasta pot - you can add the jars and remove them much
more easily.) Cook for 10 minutes and then lift the jars from the bath. After a couple of
hours, check to make sure you have good seals. (The merry pinging you should hear dur-
ing the cooldown will be the lids popping from the vacuum forming.) Press down firmly
on the center of each lid; there shouldn't be any flex. If the lid flexes, repeat the canning
process.
Testing Preserves for Doneness
If you've had trouble in the past telling when jam has jelled, try this method. To make
certain the jam is cooked, dip a rubber or plastic spatula into the mixture, then lift it out.
When the mixture no longer flows from the side at one point but instead begins to come
off at multiple points or in sheets, it's done. Or use the plate test: Chill a plate in the freezer
for 10 minutes. When you think the jam is ready, spoon a drop of liquid onto the plate. If
it doesn't run when you tilt the plate, you're done.
Strawberries and Oranges in Basil Syrup
Strawberries have an undeniable affinity for the cinnamon-spicy flavor of basil.
This recipe can be prepared several hours in advance, but if you store it too long,
the berries will soften and lose their texture. Serve this with sugar cookies to dunk
in the leftover syrup.
8 SERVINGS
