Tag: canning

  • Three-day strawberry jam, à la Christine Ferber

    Three-day strawberry jam, à la Christine Ferber

    I first made this recipe a few weeks before my mom came to visit from the south of France last autumn. She loves her morning toast – always a baguette, always unsalted butter, thickly spread. I can’t quite agree – I want salted butter, the kind that pushes back against the sweetness of the jam.

    Most times, I make my usual recipe, the one I’ve relied on since 2009, back when I first worked with Andrew Gravett. But this time, I felt like trying something different. Christine Ferber’s method – slow and deliberate. Pierre Hermé has always sworn by her jams, and he’s never wrong.

     

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    Three-day strawberry jam

    Adapted from Christine Ferber's Mes confitures: jams and jellies.
    There’s a quiet kind of magic in slow preserves – the way sugar and time work together to turn fruit into something more than itself. This one starts with strawberries, small and fragrant, macerated overnight until they glisten. The process takes three days, like most Christine Ferber's jams and preserves – an institution in itself.

    Notes

    A note on using frozen strawberries:
    I always – always – freeze strawberries in the summer. I wash and hull them first, then freeze them on a tray before packing them into freezer bags. They work exceptionally well in smoothies, compotes, and of course, jams.
    I use them straight from the freezer – no need to defrost – keeping them whole. The sugar and lemon juice draw out their juices as they macerate, turning them into something almost candied. The result is a jam that’s less spreadable, with whole strawberries suspended in a thick, glossy syrup.
    Author: Fanny Zanotti
    Prep Time10 minutes
    Cook Time45 minutes
    Total Time3 days 55 minutes

    Ingredients

    • 1 kg hulled and quartered strawberries
    • 850 g caster sugar
    • Juice of one small lemon

    Instructions

    Day 1

    • Place the strawberries into a large non-reactive bowl. Add the caster sugar and lemon juice, stir, and cover with clingfilm. Leave to macerate overnight in the fridge.

    Day 2

    • By morning, the strawberries will have given up their juices. Tip everything into a pot and bring it to a gentle simmer. Pour it all back into the bowl, cover, and return to the fridge for another night.

    Day 3

    • Strain the strawberries, letting the syrup run through a fine sieve. Bring the syrup to a boil, skimming off any foam, and let it cook until it reaches 105°C.
    • Add the strawberries back in and bring everything to a rolling boil.
    • Skim again, stir gently, and let it cook for 5 more minutes. The syrup should be thick enough to coat a spoon, and the strawberries should shine – translucent and almost candied.
    • Spoon into warm jars, seal, and let cool. Then, find a reason to open one – some good bread, a spoonful over yogurt, or just because.

  • Äppelmos with vanilla and cinnamon

    Äppelmos with vanilla and cinnamon

    Swedish äppelmos with vanilla and cinnamon

    It was a little over a year ago; we’d brought home a mid-century secretary desk, the kind that received many layers of white paint over the years.

    It had a bookshelf, very much a happy mismatch of cookbooks, jars of kombucha, porcelain figurines, candles and notebooks. And two cupboards.

    The one of the right had draws made of birch reminiscent of an old map storage cabinet, and quite frankly, the very reason we fell in love with the desk in the first place. The one on the left had one shelf; yes, just that, although I’ve since then covered with kraft paper printed with dark green pinecones.

    Swedish äppelmos with vanilla and cinnamon

    If you were to open the left door today you’d find a collection of jars, some old, other recycled or new. And on the top shelf, our treasure, in the form of fruits and sugar. A redcurrant jelly made last year after we’d spent the day picking berries in Kusmark; one I still need to tell you about. Two little jars of blackcurrant jelly that my friend Suss gifted us. Bottles of cordial, redcurrant, rhubarb, even a blueberry and lavender. Fig jam and raspberry jam too!
    There are jars of apple jelly, and two of äppelmos – apple sauce really, made with the small apples K. brought home from work last week.

    And if like me, you made this compote late at night, leaving the jars to cool down on the kitchen counter, and a pot to soak in the sink, then, in the morning, as the coffee brewer hums and cracks, go on and set a pan on the stove. Oats, water and a little milk. A pinch of salt. When it has boiled, pour into your favourite plate – maybe it’s green, or chipped, or as mine, off-white and blue with cracked ceramic glaze-, open a jar of mos and spoon a generous dollop onto your porridge.

    Swedish äppelmos with vanilla and cinnamon

    Äppelmos with vanilla and cinnamon

    Rather frankly, äppelmos is the kind of things that doesn’t call for a recipe; apples and sugar, a touch of acidity brough by lemon juice – or citric acid, in my case – and perhaps, a few vanilla beans, a grated piece of nutmeg, cinnamon sticks or even a few crushed pods of cardamom.
    And yet, here am I, writing one down, with perhaps more steps than required. And really, I don’t have a good enough reason for doing so, other than I want to remember how long the jars were processed in the water-bath.
    Maybe you’ll want to too, in which case, let me tell you that there are two approaches to äppelmos.

    The first is to peel the apples, core them, and then cook them with a little water and sugar, a squeeze of lemon juice or citric acid, perhaps some spices too. When they’re soft, it’s just a matter of puréeing them using an immersion blender or by passing them through a fine-mesh sieve.
    This method is best – read, quicker – for larger apples.

    The second, that I like to call gammaldags [literally, of the old days] and one I’m partial to when it comes to making mos at home with the small apples that weigh down our apple trees comes early september, is to cook the apples, with their skin, seeds and stalk still on, only to then pass the compote through a fine-mesh sieve. Yes it takes time, but so does peeling very small apples.
    I usually scoop a small quantity of cooked apples, a cup or two, into the sieve – placed over a large stable bowl – then using a slightly rigid plastic bowl scraper, press the apple flesh against the mesh of the sieve, going back and forth until it’s just the skins and peeps left.
    And if you’re lucky enough to have a food mill, then please, go ahead and use it instead of a sieve!

    This approach is also a wonderful way to use the discarded apples that have been boiled in water to make the French classic: gelée de pommes [apple jelly], recipe to come!

    Äppelmos with vanilla and cinnamon

    Makes three 300mL jars.

    To make the passed apple flesh
    1.5kg apples
    300 g water

    Wash the apples under cold water, then slice in four, leaving the skin and peeps on. Add the water, and cook over low heat for 20-30 minutes, or until the apples are soft and mushy.

    Scoop a small quantity of the cooked apples, a cup or two, into a fine-mesh sieve placed over a large stable bow, and using a slightly rigid plastic bowl scraper, press the flesh against the mesh of the sieve, going back and forth until it’s just the skins and peeps left.
    Repeat with the remaining apples, discarding the skins every now and then so as to not crowd the sieve.

    To make the mos
    1 kg of passed apple flesh or raw peeled and diced apples*
    200 g caster sugar
    1/4 to 1/2 tsp citric acid
    , or the juice from 1/2 lemon
    3 small cinnamon sticks
    1 vanilla pod

    Place three 300mL jars along with their lids in a large pot and cover with water. Bring to a boil and simmer for 10 minutes. Then take them out and invert them onto a clean cloth. Allow to cool down and set the pan of boiling water to the side, while you get on with the mos.

    Place the apple flesh, sugar, citric acid (or lemon juice), and cinnamon sticks into a pan. Flatten the vanilla pod, then slice in half and scrape the seeds into the pan, add the pod too.

    *If you’re using raw peeled apples, place them in the pan along with 300g water, sugar, citric acid (or lemon juice), and cinnamon sticks.

    Cook over medium heat, stirring now and then, until the compote starts to boil.
    If you like a thicker mos, simmer for 5-10 minutes, until the desired consistency. If you started with raw peeled apples, cook them until soft enough to purée with an immersion blender, or you could leave your compote chunky too, perfect to make apple pies.
    When ready, ladle into the sterilised jars, clean their rim if needed using a piece of damp kitchen paper, and screw the lids on.

    Fold a clean tea towel and place it at the bottom of the large pan of water. Set the filled jars on top of it, then bring the pan to the boil. Simmer for 40 minutes, then leave the jars in the pan off the heat for another hour.
    Carefully take them out, and allow to cool down, undisturbed. Use within a year. Once opened, store the jar in the fridge for up to a month.

  • Confiture de figues

    Confiture de figues

    [Fig jam]

    We stepped off the plane only to be wrapped by the intense heat. With miles of sea ahead of us and the mountain in our backs, it dawned on me: this is home. A home away from home perhaps, but I could feel it, one deep breath of warm air after another; sea mist, tarmac, and gasoline.

    It had been over two years since our last trip to the south of France. Before we knew it, we’d fallen asleep to the sound of crickets through the shutters we’d left open, and woke up the next day to roosters crowing on the hill across our house.

    Just like a good holiday morning should start, we had breakfast under the pergola at the back of the house. Coffee and spelt milk. Baguette with butter and a generous spoon of vibrant melon des Charentes [cantaloupe melon] jam that my grand-mère made (in 2013, according to the label).

    Yes, of course, I couldn’t leave without a jar.

    If you’re interested, you should know it’s perfectly safe to pack a little over ten jars of jams and pickled mushrooms into your suitcase. Here is how: wrap them with more layers of clingfilm than deemed acceptable, then place them into a zipped plastic bag, and roll them into the thickly knit sweaters you didn’t wear once on your holidays. Cross your fingers and open your suitcase as soon as you get home.

    A few hours later.
    We drove the car down narrow roads until we almost reached the bottom of the valley. And there stood a terraced field, dry from the sun, with at its top the fullest figuier [fig tree] I had ever seen.
    As we walked towards it, the perfume from its leaves left little to wonder about how delectable the fruits would be.

    A little over twenty minutes later.
    Our skin itched from the sap. And our basket was heavy with plump small figs. Naturally we’d eaten a few as we picked them, and oh my!




    Confiture de figues

    There is always something magical about making jam, but fig jam has to be one of my favourites. I don’t know if it’s the slight crunch from the seeds, or the deep red colour. Perhaps, it’s just because I can’t eat fig jam without thinking about our childhood, when towards the end of the summer, we’d ride our bicycle to the nearest tree and pick as many figs as we could eat.

    The recipe here is for 1kg of figs but don’t hesitate to multiply it according to how much fruit you have around. After we’d eaten a good two kilograms of figs and left another in a ceramic bowl by the sink, we had around 3kg left, which we turned into jam, making around 12 odd sized jars.

    For the record, if making big batches, I tend to go for 4-5kg of fruits at a time as I’ve found that if using more, the jam, which will take longer to cook, won’t have such a vibrant colour and flavours due to some of the sugar caramelising.

    As with every of my jam recipes, the sugar – granulated, as it contains less impurities, and thus creates less foam to skim – and water get cooked to 110°C before the fruits are added.
    This step, which I see as fundamental, has one major impact on the jam cooking time, which makes it not only convenient, but also reduces the time during which the fruits are cooked, maintaining a fresh flavour.

    A note on the citric acid: I like to use citric acid powder and not lemon juice, as I’ve found that it keep the fruits’ flavour more intact, however I used lemon juice this time around and was satisfied with the results, although I’ll keep on sticking to my citric acid for the future as it awakens the jam in a way lemon juice doesn’t.
    No matter which one you go for, always add it at the end of the cooking process – off the heat.

    Confiture de figues

    Makes 4 to 6 jars

    1 kg granulated sugar
    300 g water
    1 kg black figs
    , quartered
    40 g lemon juice or 20 g citric acid diluted in 2 tbsp of cold water (read note above)

    Sterilise jars by plunging them, along with their lids, in a pan of boiling water for approximately one minute. Then take them out and invert them onto a clean cloth. Allow to cool down, while you get on with the jam.

    Place the sugar and water into a large pan. Bring to the boil and cook to 110°C. Add the figs and simmer over medium heat for approximately 10 minutes, stirring every now and then until the jam reaches 104°C.
    Take off the heat and skim off any scum using a small laddle. Mix in the lemon juice, then using an immersion blender set on the lowest speed, blitz the jam to break off some of the figs.

    Immediately pour into the prepared jars. Screw the lid on and allow the jars to cool down completely, upside-down. Store in a cool dry place.

  • Sugar, acid and pectin content of fruits

    Sugar, acid and pectin content of fruits

    It seems like we’re having a bit of a jam week around here.

    I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots of sun. Lots of rain too. And because the temperatures rarely get above 20°C, once they will – perhaps after mid-summer – fruits will suddenly surround us.

    I thought it would be nice to have a table to compare sugar, acid and pectin content of some of these fruits. Of course, those three factors will change depending on the degree of maturity of the fruits or their variety, but it’s a good starting point to adapt your favourite jam recipe for different fruits.

    Should you add more sugar? Less pectin? More acid?
    Hopefully this table here will help in answering your questions.

    How to use the table?

    Let’s take melon for example.

    I currently don’t have a melon jam recipe. I do however have a killer strawberry jam one.
    According to the table, I could make melon jam using my strawberry jam recipe, only I would need to add more citric acid at the end of the cooking process, as melon have an average pH of approximately 6, while strawberries’ pH is closer to 3.4.

    Fruits with high pectin levels and low pH.

    In the case of fruits with high pectin levels and low pH – like lemons, limes, cranberries, blackcurrants, oranges, gooseberries, grapefruits, mandarines or red currants – you probably don’t need to add much acid at all, and certainly don’t need to add extra pectin; as the fruits themselves offer the perfect conditions to form a gel (which for pectin are: sugar, acid, heat).

    A quick note on citrus.

    The flesh of citrus fruits isn’t high in pectin, while the zest and pips are.

    What is pH anyway?

    pH is a unit of acidity/alkalinity. A pH of 7 is considered neutral; above that it’s called alkaline or basic, and below that it’s called acidic.
    It’s a bit of a shortcut, but what we fundamentally care about, here, is that the lower the pH the more acidic a fruit is. As you’ll notice in the table most fruits have an acidic pH, but only those with a pH ranging from 2-3.5 are empirically sharp.

    Sugar, acid and pectin content of selected fruits

    %sugaraverage pHpectin level
    Apple133.5medium
    Apricot94low
    Blackberry84.2medium
    Blackcurrant102.8high
    Blueberry113.2low
    Cherry144low
    Cranberry42.5high
    Fig154.8low
    Gooseberry112.9high
    Grape164medium
    Grapefruit63high
    Guava73.6very low
    Kiwi143.5very low
    Lemon22high
    Lime12high
    Litchi174.8very low
    Mandarin133high
    Mango114very low
    Melon76low
    Orange112.8high
    Passion fruit113low
    Peach93.8very low
    Pear103.8low
    Persimmon145.4high
    Pineapple133.5low
    Plum113.4low
    Raspberry73.4low
    Red currant63.2high
    Rhubarb13.1low
    Strawberry73.4low

    Explore my jam recipes:

  • Small-batch rhubarb jam

    Small-batch rhubarb jam

    I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way.

    With Lisa’s comment in mind, I stirred the fruits into the hot syrup. She wanted a simple jar recipe. And here it is. No endless canning, since we’re only making three 250mL jars. No fruits soaking in sugar for 24 hours. No fancy teas or flowers added.

    Simply sugar and water boiled down to a syrup. A generous handful of chopped fruits. A pinch of pectin (optional, although I do love the thicker texture it produces). And a drop of citric acid (or lemon juice).

    Yes, of the many things I look for in a jam, a sharp fruit flavour is possibly my favourite. And yes, I’m not going to pretend otherwise, I do like my confiture [jam] on the sweet side; you know, the French way.

    Many times, I see people wrongfully call jams what are, in fact, fruits and sugar – most likely anywhere between 10% and 20% by weight. These are a whole other subject, and something that should be classified as compotes, not jams, s’il-vous-plaît!

    Terminology aside, this recipe here is perfect for anyone with a backyardful of rhubarb stems. Here in Sweden, rhubarb just started getting out of control, the same way it usually does in France, only a few months later.

    You could make three jars, like I did here with some of the rhubarb that I picked from Svante’s beautiful garden in Kusmark, or multiply the recipe according to how much fruit you have around.

    For the record, if making big batches, I tend to go for 4-5kg of fruits at a time as I’ve found that if using more, the jam, which will take longer to cook, won’t have such a vibrant colour and flavours due to some of the sugar caramelising.

    Small-batch rhubarb jam
    This recipe is adapted from my basic jam recipe, which was itself adapted from Andrew Gravett’s beautiful raspberry confiture. Merci Chef!

    The sugar – which should be of the thicker granulated kind, as it contains less impurities, and thus creates less foam to skim – and fresh rhubarb juice get cooked to 120°C before the fruits are added.
    This step which I see as fundamental has one major impact on the jam cooking time. Which makes it not only convenient, but also reduces the time during which the fruits are cooked, maintaining a fresh flavour.

    A note on the citric acid: I like to use citric acid powder and not lemon juice, as I’ve found that it keep the fruits’ flavour more intact. No matter which one you go for, always add it at the end of the cooking process – off the heat.

    A note on the pectin: I use a HM (which stands for High Methyl) pectin which has the property to set rather quickly and enables a clean flavour release.
    Differences between the many types of pectin (which I could tell you about, let me know in the comments if you’re interested) can affect the finished product, however, I’ve found that this recipe could bear various pectins; from LM to HM to pure fruit pectin powder.
    It will set slightly looser or firmer – nothing drastic – but if you’re about to make a 5kg batch, then I can only recommend to try with a smaller quantity of fruits to adjust the pectin levels as needed.

    You could also go without pectin, and I did a very small pectin-less batch just a few days ago, to try; and although the texture is definitely less thick, I was pretty happy with the jam generously spread on toast for breakfast the next day.

    Small-batch rhubarb jam

    1/2 tsp (2.5 g) citric acid powder
    1/2 tsp (2.5 g) water
    550 g trimmed and washed rhubarb, chopped into 5mm slices
    500 g granulated sugar
    120 g freshly-made rhubarb juice (or water)
    30 g caster sugar
    1/2 tsp (3 g) pectin powder
    , optional (see note above)

    Sterilise 3 x 0.25L glass jars and their lid.

    In a small bowl, mix the citric acid and water, and set aside until needed.

    Place the sugar and water in a pan larger than you think you’d need. Cook over medium heat to 120°C. Add the rhubarb slices and cook to 105°C, mixing every two or three minutes – I like to use a whisk for this. For this quantity it should take around 15-20 minutes; every now and then, skim off the foam that forms using a small ladle.
    While the jam is cooking, combine – very very well – the caster sugar and pectin in a small bowl (make sure it is very dry).

    Once the jam has reached 105°C, sprinkle the pectin mix (if using, otherwise, jump to the next set of instructions) off the heat, whisking as you do so. Return over medium heat and simmer for 3-5 minutes.

    Off the heat, add the citric acid mixture and whisk well. Immediately transfer to sterilised glass jars, to around 1-2cm up to the rim. Screw the lids on and turn the jars upside down. Allow to cool down completely and store.

  • A quick note on anthocyanins and pH

    A quick note on anthocyanins and pH

    I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation.

    One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases.
    This is due to a structural shape change in one of the most widely-found pigment: anthocyanins. As the pH lowers the pigments go from purple to pink to electric red.

    Yes, acid intensifies the colour of anthocyanins.
    And while it’s most definitely noticeable for any kind of berry or citrus jams, I love how dramatic the change is when making fig jam, as pictured above (not that I made some recently, even though spring takes forever to come around here, late summer is definitely far behind us now – maybe even more so than it is ahead).

    I thought you might wonder/have wondered/will wonder about that one day. Love and jam xx