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Preserving Summer…Naturally

Local farmers' markets and countryside produce stands are brimming right now with summer's bounty: sweet, ripe berries…plump cherries…"heritage" varieties of plums, peaches, and nectarines.

Eating them fresh and still warmed by the sun is always wonderful. But have you ever wished you could keep that summer sweetness around just a little longer?

You can! It's easier than you think to preserve summer fruits in jams, jellies, conserves, and marmalades. That way, you'll savor summer by the spoonful all year round—and have beautiful, delicious gifts on hand for the holidays and other special occasions.

Make It Organic
You can't make great jam without great sugar. And pesticide-free, straight-from-the-orchard fruit deserves the very best!

That's why we're proud to introduce C&H's new Pure Cane Certified Organic Sugar, made from sun-sweetened sugar grown without the use of pesticides. Our special single cyrstallization process preserves the original flavor of the sugar cane, and the light blonde color and slight molasses taste enhance any recipe.

Look for C&H Pure Cane Certified Organic Sugar in the 24-ounce stand-up resealable pouch. And use it exactly as you would regular granulated sugar, substituting it cup for cup in any recipe.

Jam, Preserve, or Marmalade?
There are lots of terms for fruit-and-sugar concoctions. Here's a helpful glossary:

• Jam has more fruit than sugar, and the fruit is often chunky. Our Ginger Peach Jam—just as yummy made with nectarines—starts with coarsely mashed fruit for a substantial texture. It's made in small batches in the microwave, so you don't have to worry about sterilizing and boiling. Easiest Ever Strawberry Jam lives up to its name—no cooking required, and you can freeze the results. (Remember to substitute C&H Pure Cane Certified Organic Sugar in the same amounts as the granulated sugar in these recipes!)
• Preserves begin with equal amounts of fruit and sugar, or even slightly less sugar than fruit, so they're often a bit tangier than jams. Try combining seasonal fruit for interesting flavors, as in Rhu-Berry Preserves, which blends tart rhubarb with sweet strawberries and raspberries, along with some orange and lemon for extra tang. A quarter-cup of chopped crystallized ginger goes into Ginger Pear Preserves along with a pouch of liquid pectin for the perfect consistency. Be sure to use slightly underripe plums in Peach-Plum Preserves so their natural pectin will thicken the blend.
• Marmalade is generally made with citrus rind, like our Three-Citrus Marmalade, which combines lemons, oranges, and limes. But sometimes other fruits play a starring role, as in Apricot-Pineapple-Almond Marmalade, which contains just a little lemon or orange.
• Jelly often means a clear, sweetened fruit jam made from fruit juice, such as our classic Plum Jelly, which requires no pectin for thickening (see below) because plums contain plenty of natural pectin. But many "hot" vegetable preserves are called jellies, too—such as this tasty, zesty Jalapeno Pepper Jelly.
• Conserves are the chunkiest "jams" of all, because they include nuts. Visit the dried-fruit vendor at your farmers' market to find the ingredients for our irresistible Spicy Dried Fruit and Nut Conserve.
• Chutney is usually chunky, too, but mostly it's savory and tangy, thanks to the inclusion of vinegar or lemon juice and spices such as chili peppers and mustard. Our Golden Mango Chutney is a perfect example; try it with your favorite curry recipe or serve it with English muffins for a morning eye-opener. Spicy Plum Chutney, on the other hand—with its flavorful blend of onions, raisins, hot sauce, mustard seed, and candied ginger—is more of a dinnertime condiment. Try it the next time you serve pork.
• Fruit butters don't have any butter in them; rather, they're made with more fruit than sugar and are sieved or pureed to a smooth consistency. We suggest pears or apples for this Fruit Butter, but plums and peaches may be substituted; you may want to experiment with the amounts of sugar and lemon juice you use.

Preserving ABCs
The easiest jam-making method of all, requiring no cooking or sterilizing, is the raw method. Simply mash a cup or two of fruit or berries and add sugar to taste (try a quarter-cup of sugar to a cup of fruit). Add lemon juice if the results taste flat. Simply let the fruit and sugar sit until the sugar dissolves, about 30 minutes. The jam will keep in the refrigerator for at least three days.

Also easy: Take any jam recipe that calls for heat processing and make it in smaller quantities. Sterilize the jars but skip the boiling, and store the jam or preserves in the refrigerator for up to 10 days. Fresh, unboiled jams may also be frozen.

Ready to "put up" some preserves? Start with sterilized glass jars with two-part metal lids; immerse them in simmering water for 15 minutes or run them through the hottest cycle of your dishwasher. Use a tall stockpot that will allow the jars to be completely covered by water, and place a rack in the bottom to elevate the jars. (Special canning racks have tall sides that make them easy to remove.) After cooking the fruit (and straining it, if called for in the recipe), fill the jars, leaving ½" to ¾" of "headspace" so the contents can expand and steam can fill the space to form a vacuum. Screw on the lids just to the first bit of resistance. Cover with warm water and bring to a full rolling boil for the length of time recommended in the recipe. Remove the jars with tongs and place on pot holders or towels to cool. For more tips, see Storing Up Sunshine, our detailed guide to canning.

To Eat or to Give
Now that you've made your jam or jelly, you have a ready supply of homemade gifts for housewarmings, birthdays, and holidays. Make handwritten labels or use a computer program that creates the look of calligraphy. Tie raffia or ribbon around each jar and decorate with a sprig of fresh herbs or blossoms.

Accompany your gift or serving of jam with Light-as-a-Feather Muffins—deliciously simple, the better to show off the glory of the preserved fruit—and savor!