‘Great Sauces Transform Good Food into Gourmet’
The temperatures were uncharacteristically cool July 4th for my berry picking outing in Poolesville, Maryland at Homestead Farm. I picked buckets of berries from low hanging branches and vines.
But the real story is my discovery of new packaging for powdered pectin. Traditionally it’s sold in powered pudding type boxes for a one size only recipe. The dilemma is what happens to the odd sized amount of fruit puree left over at the end, or the small batch from dead ripe berries, or fruit left from the Farmers Market that’s perfect for jam.
Ball has finally packaged pectin in containers with screw lids for flex batches. Genius!!! Now you can make the size batch you want without all the guess work for different batch variations. What’s more, their website has a Pectin Calculator with ‘point and click’ recipes for all kinds of fruit and berries. You pick the fruit, click on ‘jam or jelly’, and continue with the simple user-friendly step by step recipe builder. You’ll end up with a graphed group of quantities for every size batch. It’s about time.
Now you and I can make enough jam for breakfast this week, or line the shelves of our pantry. Jam has never been this easy. Knock out a few flavors. Check out the suggestions for using jam in cooking, baking and serving. Jam is more than a nice-to-have item stowed away for the winter.
Wednesday, July 16, 2014 – Fresh Blackberry Jam made from fresh picked giant, juicy blackberries, thickened with pectin, sweetened and cooked to preserve.
Thursday, July 17, 2014 – Peach Jam made fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.
Friday, July 18, 2014 – Blueberry Jam made fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.
Saturday, July 19, 2014 – Cherry Jam made fresh tart cherries, pitted, chopped, then then thickened with pectin and cooked into sweetened jam.
Cook with Sauces
Written by Helen Horton
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: July 6, 2014