Best 2 Summer Solstice Preserves Recipes
Indulge in a culinary symphony of flavors as you explore a delectable array of summer solstice preserves recipes. From the classic strawberry jam to the unique rhubarb-rose geranium jelly, these preserves will tantalize your taste buds and add a burst of freshness to your breakfast table, dessert creations, and savory dishes. Embark on a journey of preserving nature's bounty, capturing the essence of summer's vibrant fruits and flowers in every jar.
Embrace the time-honored tradition of preserving with recipes that celebrate the season's best. Discover the secrets of crafting perfect strawberry jam, a staple in any preserve repertoire, and elevate your culinary skills with the exquisite rhubarb-rose geranium jelly, a delightful blend of tartness and floral notes. For a taste of the tropics, venture into the realm of pineapple-mango chutney, a vibrant and tangy condiment that will add a tropical flair to your meals. Explore the unique flavors of elderflower jelly, a delicate and fragrant preserve that will transport you to a summer garden with every bite. And for a savory twist, try the savory tomato jam, a versatile accompaniment that will add a burst of umami to your cheeseboard or grilled meats.
SUMMER SOLSTICE PRESERVES
Make and share this Summer Solstice Preserves recipe from Food.com.
Provided by dicentra
Categories Berries
Time 30m
Yield 4 pints
Number Of Ingredients 6
Steps:
- In a large deep stainless (or cast iron) saucepan combine fruit, sugar and lemon juice. Stir to mix well. Let stand at room temperature for 20 minutes.
- Meanwhile prepare the jars and lids for preserving.
- Over high heat, stirring constantly, bring fruit mixture to a full rolling boil that cannot be stirred down. Stir in pectin.
- Boil hard stirring constantly for 1 minute. Stir in booze.
- Remove from heat. By this point, the preserves are the consistency of syrup - do not expect it to be thick.
- Ladle hot preserves into hot jars, leaving ¼ inch head space. To remove bubbles, poke a non metallic instrument into the jars, and wipe the rim of the jars if necessary. Center lid in jar and screw band down until resistance is met and then increase to fingertip-tight.
- Place jars into your canning pot, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid.
- And wait 5 minutes, then remove jars to cool. As they are cooling the seals will form, and you can actually hear them "pop". Some may happen right away, others may take up to 10 minutes to form.
Nutrition Facts : Calories 961.5, Fat 0.3, SaturatedFat 0.1, Sodium 13.2, Carbohydrate 247.7, Fiber 3.4, Sugar 242.5, Protein 1.7
BLACK FOREST PRESERVES
From Ball Complete Book of Home Preserving, 2006 Edition. Cherries should be pitted, coarsely chopped, then packed to measure 3 cups. Recipe suggests serving with cheese, tucked into ice cream balls to make tartufo, or spread between cake layers or cookie sandwiches. Directions assume knowledge of hot water bath canning procedures. If you are new to canning, the cookbook mentioned above contains wonderfully detailed canning instructions. Another good resource is the Ball Blue Book.
Provided by LonghornMama
Categories Fruit
Time 45m
Yield 7 half-pints
Number Of Ingredients 6
Steps:
- Prepare canner, jars, and lids.
- In a bowl, combine sugar and cocoa. Stir well.
- In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
- Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
Nutrition Facts : Calories 776.1, Fat 0.7, SaturatedFat 0.4, Sodium 2.9, Carbohydrate 200.3, Fiber 3.3, Sugar 194.3, Protein 1.6
Tips:
- Choose the right fruit: Use ripe, seasonal fruit for the best flavor and texture. Avoid fruit that is bruised or damaged.
- Prepare your fruit: Wash the fruit thoroughly and remove any stems, pits, or seeds. Cut the fruit into small pieces or slices.
- Choose the right sugar: Use granulated sugar or a combination of granulated sugar and pectin for a firm set. Use less sugar for a softer set.
- Cook the preserves over low heat: This will help to prevent the preserves from scorching and will give the fruit time to soften and release its juices.
- Stir the preserves frequently: This will help to prevent the preserves from sticking to the bottom of the pot and will also help to distribute the sugar evenly.
- Test the preserves for doneness: The preserves are done when they reach a thick, syrupy consistency. You can test the doneness by dropping a small amount of the preserves onto a cold plate. If the preserves wrinkle when you push them with your finger, they are done.
- Store the preserves properly: Once the preserves are cooled, store them in a clean, airtight container in a cool, dark place. The preserves will keep for up to a year.
Conclusion:
Summer solstice preserves are a delicious and easy way to enjoy the flavors of summer all year long. With a variety of fruits to choose from and a few simple ingredients, you can create a variety of preserves that will be perfect for breakfast, lunch, or dinner. So next time you have a bounty of fresh fruit, be sure to make a batch of summer solstice preserves. Your taste buds will thank you!
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