Savor flavors of summer with sweet bounty jams and pies
Summer is synonymous with sunshine, warmer temperatures and lots of luscious fruit. In fact, everywhere you turn there are bushels of summer’s sweet bounty: strawberries, blueberries, peaches and plums. Supermarkets, produce stands and pick-your-owns are overflowing with a variety of vine-ripened berries and juicy orchard fruits. Since, like summer itself, this plethora of produce will be gone before you know it, it’s important to savor it while it’s in season-and to find ways to save some for summer’s end. Aside from biting into a juicy piece of fruit on a sunny afternoon, there are lots of ways to enjoy summer’s harvest. Cobblers and crisps, for example, are delicious fruit desserts-just perfect for a picnic or barbecue.
Of course, one of the best ways to preserve summer fruits is by making your favorite homemade jams. Jam making has been a traditional summertime activity for decades. And now, thanks to a 30-minute method, it’s easier than ever.
So, this summer, don’t shy away from stocking-up on the succulent fruits of the season. With the recipes here, you’ll have plenty of ways to savor the flavors of summer … all year long!
TRIPLE BERRY PIE
Prep: 20 minutes
Bake: 50 minutes
2 cups halved strawberries
1 cup blueberries
1 cup raspberries
1 cup sugar
1/4 cup Minute tapioca
1 package (15 ounces) refrigerated pie crust
1 tablespoon butter or margarine
MIX berries, sugar and tapioca in large bowl. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
BAKE at 400øF for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings.
How to Prepare Lattice Top Crust: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
30 MINUTES TO HOMEMADE STRAWBERRY JAM
Prep: 30 minutes
2 cups prepared fruit (buy about 1 quart fully ripe strawberries)
4 cups sugar, measured into separate bowl (see tip below)
3/4 cup water
1 box Sure-Jell fruit pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes; stir occasionally.
MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator. Makes about 6 (1-cup) containers.
Certo Strawberry Jam: Omit water and boiling step. Mix 1 pouch Certo Fruit Pectin and 2 tablespoons lemon juice in small bowl. Stir into fruit mixture in bowl. Continue as directed above. Makes about 4 cups.
Important Tip for Jam Recipes: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
30 MINUTES TO HOMEMADE STRAWBERRY-ORANGE JAM
Prep: 30 minutes
2 cups prepared fruit (buy about 1 pint fully ripe strawberries and 1 orange)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box Sure-Jell fruit pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared strawberries into large bowl. Grate the orange; measure 2 teaspoons grated peel into bowl. Section the orange, removing membrane. Chop the sections; add to bowl. Stir in sugar. Let stand 10 minutes; stir occasionally.
MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator. Makes about 6 (1-cup) containers.
30 MINUTES TO HOMEMADE SWEET CHERRY JAM
Prep: 30 minutes
2 cups prepared fruit (buy about 1-1/2 pounds fully ripe sweet cherries)
2 tablespoons fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box Sure-Jell fruit pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice. Stir in sugar. Let stand 10 minutes; stir occasionally.
MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator. Makes about 5 (1-cup) containers.
For more recipes like these, visit:
www.surejell.com and www.minutetapioca.com