Maggie的居家生活

這幾年開始愛上自製果醬的好滋味
每年水果盛產的時節，總要做上一些果醬儲存起來慢慢享用
最常作也最簡單的就是草莓果醬和藍莓果醬
今年已經做8罐藍莓果醬(三月初全部扛回台灣當伴手禮)
16罐草莓果醬 ~ 也送了差不多了
上週末終於等到白桃盛產，農夫市場一磅一美元(之前一磅要1.5元)
於是努力扛了10磅的白桃和杏桃回家，等到週末熱浪退去
今天終於開工做起果醬

食譜來自網路 (我發現我找不到連結，找到再補上)，這可是得獎的食譜呢


Peach Jam

A 2nd Place winner at the 1998 Santa Clara County Fair and 3rd Place ("too thin")  in 1999. Done with white peaches won 3rd prize at 2001 Fair ("not quite smooth enough for jam").  May enter in preserves category in 2002.

 6 cups peeled and chopped peaches - peel peaches by dropping them into boiling and then ice water

3 cups sugar 

    * 6 tablespoons lemon juice

Cook all ingredients at a very mild boil (less than medium heat) for 30 minutes.  Skim the foam from the top of the fruit at end of cooking.

After filling jars, return to a boiling water bath for 5 minutes.  Take out and allow to cool.  Jars should seal within the hour.

Yield: 6 - 8 oz. jars


Apricot Jam

3rd Place winner at 1999 Santa Clara County Fair.

Notes for 2000: add a little more lemon juice, add a few minutes to cooking time to try to get a firmer consistency.

·         8 cups peeled and halved apricots - peel fruit by dropping them into boiling and then ice water

·         3 & 1/2 cups sugar

·         5 tablespoons lemon juice

Cook all ingredients at a very mild boil (less than medium heat) for 25 minutes.  Skim the foam from the top of the fruit while cooking.

After filling jars, return to a boiling water bath for 5 minutes.  Take out and allow to cool.  Jars should seal within the hour.

Yield: 8 - 8 oz. jars

Preparing and Filling Jars

Inspect the rims of the jars to make sure there are no small chips or cracks. Wash in hot soapy water, rinse well.

Place in pot and cover with water, boil gently for 15 minutes.  Turn off heat and let stand in the hot water until about 5 minutes before you are ready to fill the jars.

Place the jars upside down on a clean towel to drain dry.  They should still be warm when you are filling them.

Lids should be warm when they are placed on the jars.  Place the lids in a small pot and cover with water.  Heat for a few minutes until warm but do not boil the lids.

Fill the jars to within 1/4 inch of the top, or there will be too much air and lessen the chances of a good seal.

After filling the jars, wipe the rims carefully with a damp cloth to remove any food and then top with the warm lid and attach the ring. 

Try to work fairly quickly so the jars and lids are warm and the food is very hot during this process.  This is another reason small batches work well.