FRUIT JAMS8

BAKED APPLE JAM 20APRICOT JAM WITH HONEY AND CHAMOMILE 21

PLUM JAM WITH STAR ANISE 22FIG JAM WITH SECRETS 23

PEACH JAM WITH BOURBON AND HONEY 24PUR CASSIS 25

REALLY GOOD RASPBERRY JAM 26STRAWBERRY MARGARITA JAM 27

BANANAS FOSTER JAM 28INDUSTRIAL REVOLUTION, ENGLAND, 1884 29

FRENCH REVOLUTION, 1789 30PIÑA COLADA JAM 31

BLUEBARB JAM 32STRAWBERRY RHUBARB JAM 33

THREE RED FRUITS 34RHUBARB BLOOD ORANGE JAM 35

PEACH PASSION FRUIT JAM 36BLOOD & SAND JAM 37

Preservation society Home Preserves Preservation society Home Preserves22 23

10 cups finely diced pineapple 1.3 kg (about 2 pineapples)

Grated zest and juice of 2 limes

21⁄2 cups jam (jelling) sugar 500 g

2 cups flaked coconut 110 g

6 tbsp dark rum, divided 90 mL

Peel, core and chop the pineapple

into fairly small dice. In a large pot or

preserving pan, combine it with the lime

juice and zest, jam sugar, flaked coconut

and about half the rum. Let macerate for

at least 30 minutes or overnight.

In the meantime, prepare your sterilized

jars.

Bring the pineapple mixture to a boil over

medium-high heat, stirring often. Test jam

for doneness (see page xxx).

When the setting point is reached, remove

from heat and stir for a few minutes. Stir in

the remaining rum.

Ladle jam into the prepared jars to within 1⁄4 inch (0.5 cm) of the rim, seal jars with

lids and heat-process for 5 minutes.

PIÑA COLADA JAMTHIS DELICIOUS JAM SPEAKS for itself. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.

10 oz limes (about 3 medium) 300 g

3 cups water 750 mL

3 lbs strawberries 1.5 kg (about 4 pint baskets)

41⁄4 cups granulated sugar 850 g

Juice of 2 lemons

2 tsp kosher salt 10 mL

1 tsp citric acid 5 mL1⁄3 cup silver tequila 75 mL

3 tbsp triple sec 45 mL

Quarter the limes lengthwise and slice

them as thinly as possible. Place them

in a bowl with the water and let soak

overnight.

The next day, transfer the limes and water

to a heavy saucepan. Bring to a boil,

then reduce heat and simmer until limes

are tender and most of the water has

evaporated, about 1 hour.

Meanwhile, wash, hull and halve the

strawberries (or quarter them, if large),

and mix with the sugar in a large bowl.

Let macerate until the limes are ready.

In the meantime, prepare your sterilized

jars.

When the limes are ready, add the

strawberry-sugar mixture and the lemon

juice. Increase heat to medium-high and

boil, stirring frequently, until froth subsides

and bubbles become regular and sputter

violently. Test jam for doneness (see

page xxx).

When the setting point is reached, remove

jam from heat and stir in the salt and citric

acid. Let rest, stirring often, for 5 minutes.

Stir in the tequila and triple sec.

Ladle jam into the prepared jars to within 1⁄4 inch (0.5 cm) of the rim, seal jars with

lids and heat-process for 5 minutes.

STRAWBERRY MARGARITA JAMI DEVELOPED THIS RECIPE for a Globe and Mail article on spring canning. I thought it was a one-off, but a few weeks later I spread the test batch on my toast and did not stop eating it until the jar was empty. It seemed like I should probably put it into production. This is a bright, complex strawberry preserve that tastes very good with bread and butter but could effortlessly glide into a more sophisticated milieu.

TIPIt’s best to let this jam mellow

out a bit and let the flavors meld

before eating it. Try to wait at least

2 weeks.

MAKES ABOUT SEVEN JARS (8-OZ/250 ML EACH)

MAKES ABOUT SEVEN JARS (8-OZ/250 ML EACH)

Preservation society Home Preserves24

1 lb beets, preferably pink 2 kg (about 24 small to medium)

2 cups white wine vinegar 500 mL

Water

1 tbsp granulated sugar 15 mL

2 tsp coarse salt 10 mL

PER JAR1⁄2 tsp pink peppercorns 2 mL1⁄2 tsp black peppercorns 2 mL1⁄2 tsp juniper berries 2 mL

Place the beets in a pot and cover with

water. Cover, bring to a boil and cook until

just tender. This will take anywhere from

20 to 45 minutes depending on the size

of your beets.

In the meantime, prepare your sterilized

jars.

Drain the beets and rinse in cold water so

that they’re cool enough to handle. You

should be able to slip the skins right off.

Cut the skinned beets into 1-inch (2.5 cm)

slices. Using various sizes of cookie

cutters, cut out heart shapes.

In a saucepan, combine the vinegar, 1⁄2 cup (125 mL) water, salt and sugar; bring

to a boil.

Put the spices in the prepared jars, then

pack in as many beets as possible to

within a generous 1⁄2 inch (1 cm) of the rim.

Fill the jars with hot brine to within 1⁄2 inch

(1 cm) of the rim. Remove air bubbles and

top up as needed. Seal jars with lids and

heat-process for 30 minutes.

HEARTBEETSMY DEAR FRIEND KINNERET had the genius idea for this heart-shaped beet pickle, and I helped her prepare it for our friend Nora’s birthday. We went with a pretty simple spicing and used pink beets, whose color is light enough that you can clearly see the heart shapes in the jar (standard red beets will produce too dark a liquid). I really wanted to offer these as a regular Preservation Society product, but after realizing the insane amount of time it took, I had to resign myself to reserving them solely for Valentine’s Day.

TipsYou’ll end up with a lot of beet

scraps — don’t throw them away!

Make a soup.

If you’re not feeling romantic you

can cut the beets into alphabet or

number shapes, which children will

find extremely charming.

MAKES TWO JARS (1 PINT/500 ML EACH)

Preservation society Home Preserves26

CRUST

1 cup shortbread crumbs 125 g

2 tbsp granulated sugar 30 mL

Pinch salt Pinch1⁄4 cup unsalted butter 60 g

FILLING

2 packages (each 8 oz/226 g) 2 cream cheese, at room temperature2⁄3 cup granulated sugar 130 g1⁄2 vanilla bean 1⁄22 eggs 21⁄2 cup sour cream 130 g1⁄3 cup jam 95 g

Preheat the oven to 350°F (180°C) and

line a 9- by 5-inch (23 by 12.5 cm) loaf pan

with parchment paper.

For the crust, combine the shortbread

crumbs, sugar and salt in a small bowl.

Melt the butter, then pour it into the

crumbs and mix well. Press the mixture

into the bottom of the prepared pan. Bake

for 10 minutes, until golden brown and set.

Let cool.

Reduce oven temperature to 300°F

(150°C).

For the filling, beat the cream cheese,

sugar and the seeds of the vanilla bean

until smooth. Add the eggs, one at a time,

beating well after each addition. Stir in the

sour cream. Pour the batter over the crust.

Dollop the jam all over the surface, then

use a knife to swirl it through the batter,

creating a marbled effect.

Bake for 60 to 70 minutes, until

cheesecake begins to brown around the

edges and jiggles just slightly when the

pan is shaken.

Let cool, then refrigerate overnight before

slicing and serving.

JAM-SWIRLED CHEESECAKESWIRL ANY JAM YOU LIKE into this cheesecake, but I must recommend blackcurrant — the combination of that tart and musky jam is so fantastic with cream cheese. But that’s just me. You could even forgo the jam entirely and instead serve the cake topped with Peach Melba or Plums in Syrup. Either way I think this cake, with its modern rectangular form and rich cheesecake on a shortbread base, should please you immensely.

MAKES 8 SERVINGS