A day’s goodness will be preserved for winter enjoyment as seasonal fruits are turned into homemade jams and chutneys.
Bernardin, a well-known expert in canning and preserving, offers many ideas for the novice and experienced homemakers engaged in the long-time methods of making sure dreary winter months are brightened by summer in a jar.
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Citrus-Rhubarb Jam
8 cups prepared rhubarb
2 oranges
1 lime
6 cups granulated sugar
2/3 cup juice from oranges and lime
2 tsps. grated ginger root
Trim rhubarb and cut into 1/2 inch pieces.
Remove rind from oranges and lime using a zester or grater. Squeeze juice from oranges and lime to measure 3/4 cup, adding water if necessary.
Combine rhubarb, rind, juice, sugar and ginger root in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Continue boiling gently, stirring frequently to prevent scorching until mixture thickens and reaches gel stage. This will take 30-35 minutes.
Sterilize jars and lids in boiling water for at least 10 minutes.
Ladle rhubarb mixture into the hot jars to within 1/4 inch of the top rim. Remove bubbles of air by sliding a rubber spatula between glass and jam. Place lids in place and return to water in the canner and process for 5 minutes.
Remove jars and cool for 24 hours. Label and store in a cool, dark place. Makes five half-pint jars.
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Apricot Chutney
3 cups cut and sliced apricots
3 cups boiling water
2 medium onions, finely chopped
2 tart appes, peeled, cored and finely chopped
1 cup granulated sugar
1 cup lightly packed brown sugar
4 cloves garlic, minced
1 1/2 cups cider vinegar
1/2 cup raisins
2 tbsps. finely chopped ginger root
2 tsps. mustard seed
1 1/2 tsps. ground cinnamon
1 tsp. ground allspice
1 tsp. pepper
1/2 tsp. ground cloves
1/4 tsp. salt
Combine apricots, water, onions, apples, sugars, garlic, vinegar, raisins, ginger root, mustard seed and spices in a large stainless steel or enamel saucepan..
Bring to a boil, stirring constantly to prevent scorching. Continue boiling and stirring frequently for about 45 minutes or until mixture is thick.
Sterilize jars and lids in a canner of boiling water.
Ladle chutney into hot jars to within 1/2 inch of top rim. Remove air bubbles and wipe rims clean. Put lids in place.
Place jars in canner of water, cover and boil for 10 minutes. Remove jars and cool for 24 hours. Store in cool place. Makes seven half-pint jars.
Joyce Walter can be reached at ronjoy@sasktel.net
