Monday, November 1, 2010

Jamming Workshop

Jamming with Slow Food

Slow Food BU's Katie Enzer and Julia Sementelli demonstrated how to make and preserve cranberry jelly on Wednesday October 27th. Using local cranberries, honey, and pectin makes this recipe an easy way to preserve the fall harvest.

Orange and Ginger Spiced Cranberry Jelly
*Adapted from Pomona’s Universal Pectin Cranberry Jelly Recipe

Ingredients (makes about 35oz)
24oz fresh cranberries
3 cups water
1/2 cup lime juice
2 teaspoons calcium water
3 teaspoons pectin stirred into 1 cup honey
2 teaspoons fresh ginger, peeled and chopped
2 tablespoons fresh orange zest (about 1/2 orange)

1. Wash jars and lids in hot, soapy water, then put them into a large pot of water. Bring water to a boil, then lower to simmering.
2. Rinse and drain cranberries. Add to a second large pot of water. Bring to a boil, then cover and simmer until cranberries burst and soften.
3. Meanwhile, prepare rest of ingredients:

a. Add pectin to honey
b. Juice limes
c. Zest orange
d. Peel and chop ginger

4. When cranberries are fully cooked, remove from heat and strain to remove skins.
5. Combine 4 cups of pulpy cranberry juice with calcium water and lime juice. Stir to combine and bring to a boil.
6. Add pectin/honey mixture, orange zest, and ginger. Stir immediately and vigorously for 1-2 minutes until pectin completely dissolves.
7. Add sugar. Stir to dissolve.
8. Bring mixture to a boil. Remove jars from boil water and fill with jam leaving 1/2 inch empty at the top. Wipe the rim of each jar with a wet paper towel, and quickly top with a lid (NOTE: be careful in this step because the jars will be very hot!).
9. When all jars have been filled, begin processing: Place jars in a large pot and fill with water to cover jars. Cover pot and boil for 10 minutes. Remove jars from pot with canning tongs.
10. Allow jars to sit and cool until the lids seal and the jam sets.

Local cranberries gave the jelly great flavor and color.

Slow foodies enjoyed samples of the jam on New England Night bread, filled with pecans and cranberries, from Clear Flour Bread.

Sterile and safe canning practices are important.

Thank you to everyone who attended the demonstration! Canning is a great way to enjoy seasonal produce year round. We encourage you to try this recipe while local cranberries are still available. Check out the Federation of Massachusetts Farmers Markets to find a place to buy cranberries or other local jamming produce.

Special thanks to Emily Jones for taking some great photos!


A Plum By Any Other Name said...

So happy to see the cranberries back in New England! Hopefully cranberry jam recipes will help to prolong the winter blues from setting in ...

Kathleen said...

This looks like a great recipe!