The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.
So why not combine these two challenges?
I wanted to make some really fancy recipes. But then I wasn’t sure we would like them at all. So I decided to go for two of my standard jam recipes – peach jam and apricot jam. Both jams are really fruity (due to the fact that I always add a lot less sugar than canning recipes imply) and delicious.
The recipe below is my basic recipe: just think peaches or apricots when you read fruit .
Fruit (Peach or Apricot) Jam
- 3 lb fruit, pitted and quartered (NOT peeled)
- 1 lb sugar
- 1 tsp citric acid
- 2 tblsp bottled lime juice
- 2 tsp locust bean gum, diluted in 1/2 cup water
- Mix fruit, sugar, citric acid and lime juice, cover and let stand for about 4 hours.
- Prepare canning equipment.
- Purée fruit mixture with an immersion blender.
- Bring to a boil, add diluted locust bean gum and let boil on high for about 3 minutes.
- Pour jam into prepared jars, close jars and process for 10 minutes in a boiling water bath.