The Canning Kitchen (8 page)

1 package (57 g) regular pectin powder

4½ cups (1.125 L) granulated sugar

Pluck the grapes from their stems and rinse under cool running water. Crush the grapes well with a masher in a large, heavy-bottomed pot. Pour in the water and bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 10 minutes.

Scoop the hot grape mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 4 cups (1 L) of juice. (This can take a few hours.)

Pour the juice back into the rinsed pot. Stir in the pectin powder. Bring to a rolling boil over highest heat, stirring frequently. Stir in the sugar. Return to a full boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Canning traditionalists say you shouldn’t squeeze the jelly bag. But if after a few hours you’re just short of enough juice, go ahead and give the jelly bag a gentle squeeze.

T
ART
G
REEN
A
PPLE
J
ELLY

Tangy and sweet, this classic jelly gets its sunny, cheerful flavour from tart green apples and freshly squeezed lemon juice. Use it to add a touch of bright flavour to crackers and cheese or roasted meats, or simply spread generously onto fresh bread.

MAKES FIVE 250 ML (1 CUP) JARS

5 lb (2.25 kg) tart green apples, such as Granny Smith

7 cups (1.75 L) water

½ cup (125 mL) lemon juice

5 cups (1.25 L) granulated sugar

Rinse the apples under cool running water. Cut into quarters, including the pectin-rich skins, cores and seeds, and place in a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 10 minutes.

Crush the softened apples with a masher. Pop the lid back on and simmer for another 10 minutes.

Scoop the pulp into 2 jelly bags (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 5½ cups (1.375 L) of juice, about 2 hours.

In the rinsed pot, combine the apple juice, lemon juice and sugar. Bring to a hard boil over highest heat. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, about 10 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat. Skim off any foamy scum.

Ladle into 5 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
This recipe can also be made with other tart apple varieties such as Winesap, Northern Spy and Gravenstein. Try apples with red skins for a pretty pink apple jelly.

G
ARLIC
R
OSEMARY
A
PPLE
J
ELLY

A jar of this dramatic jelly adds a special touch to a cheese and crackers platter or charcuterie board. It starts out as a classic apple jelly, but the addition of vinegar, minced garlic and fresh rosemary takes things over the top. Try pairing it with a smoked Cheddar, cured meats and marinated olives with crackers.

MAKES THREE 250 ML (1 CUP) JARS

3½ lb (1.6 kg) apples (any variety)

5 cups (1.25 L) water

3½ cups (875 mL) granulated sugar

⅔
cup (150 mL) white vinegar

2 tbsp (30 mL) chopped fresh rosemary

1 tbsp (15 mL) minced garlic

Rinse the apples under cool running water. Chop into chunks, including the pectin-rich skins, cores and seeds, and place in a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 30 minutes, until mushy, stirring occasionally.

Scoop the hot apple mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3½ cups (875 mL) of juice. (This can take a few hours.)

Pour the juice into the rinsed pot. Stir in the sugar, vinegar, rosemary and garlic. Bring to a full boil over highest heat. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, about 10 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat and skim off any foamy scum.

Ladle into 3 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Use the freshest rosemary and garlic you can find. Your finished jelly is as good as the ingredients you lovingly add to it.

R
ED
P
EPPER
J
ELLY

This classic pepper jelly is beloved for its sweet and sour combination, rubyred colour and just a hint of heat. I like to give jars of this jelly as gifts because almost everyone likes it. Try it spread onto a buttered bagel, or serve as a party appetizer with warm crostini and a soft cheese like Brie.

MAKES SIX 250 ML (1 CUP) JARS

1½ lb (675 g) red bell peppers (about 4 large peppers)

2 cups (500 mL) cider vinegar, divided

2 tsp (10 mL) dried chili flakes

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Rinse the peppers under cool running water. Coarsely chop the peppers, discarding the seeds and stems. Place the peppers in a blender along with 1 cup (250 mL) of the vinegar. Purée until smooth.

Pour the purée into a large, heavy-bottomed pot. Stir in the chili flakes. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 5 minutes.

Stir in the pectin powder and remaining 1 cup (250 mL) of vinegar. Return to a full boil over highest heat. Stir in the sugar and return to a boil again, stirring frequently. Maintain a full boil for 2 minutes while stirring. Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Choose deeply red peppers for the brightest red jelly. For other jelly colours, try using orange or yellow bell peppers instead. If you like it a little hotter, include a couple of jalapeño peppers or even bird’s-eye chilies in your pepper purée.

H
ELLFIRE
O
RANGE
H
ABANERO
J
ELLY

Hot pepper fans will love turning up the heat with this fruity jelly made with ultra-hot habanero peppers and freshly squeezed orange juice. Try it brushed over grilled chicken legs, or enjoy with spreadable cheeses for a creamy, sweet, tangy and spicy combination you won’t be able to get enough of.

MAKES SIX 250 ML (1 CUP) JARS

4 habanero peppers

3 cups (750 mL) freshly squeezed orange juice (about 6 large navel oranges)

2 cups (500 mL) cider vinegar

2 tsp (10 mL) dried chili flakes

1 package (57 g) regular pectin powder

5 cups (1.25 L) granulated sugar

Remove the stems from the habanero peppers and discard. Drop the whole peppers into a blender. Pour in the orange juice. Purée until the peppers are in tiny pieces.

Pour the purée into a large, heavy-bottomed pot. Stir in the vinegar, chili flakes and pectin. Bring to a full boil over highest heat. Stir in the sugar. Return to a full boil. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, which should take about 3 to 4 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Habanero peppers are very hot—about 35 times hotter than jalapeño peppers. This method of puréeing the habaneros whole in the blender, rather than chopping them with a knife, lets you avoid getting the fiery juices on your hands.