National Gardening Association Kids
My mother used to make strawberry jam sunshine when she was at the family cabin. It tasted like summer and I wanted to do it. Years ago, when I called, she was starting to develop dementia and can not remember the recipe. Fortunately, I found two recipes, one in an old cookbook, and the other on a site.
"Meta Given's Encyclopedia of Modern Cooking," a comprehensive, Cookbook of two volumes, first published in 1947, contains a recipe Electric Light Strawberry Preserves. This is the jam sun even my mother-in-law used to do, is only thickened by the heat of a lamp. Other revenue comes from the Epicurious site, triplicate and is a version of the original recipe, with lemon juice to brighten the flavor.
What is the difference between jam, jelly, fruit butter and marmalade? Jam is made from fruit, fruit pulp and sugar. The fruit is crushed before releasing the juice. The natural pectin in fruit, combined with sugar, the jam thickens. Of course, candy can be thickened with pectin liquid or powder.
Jelly is made from sweetened and contains no fruit. Preserves are similar to sweet, but made with whole fruit. You've probably seen cherry, peach and apricot preserves in the grocery store.
Fruit butters are made from pureed fruit that are cooked until soft. Once the fruit is tight, a small amount of sugar. Spices also can be added, as with the apple butter. The sweetness of fruit butters comes more from the fruit sugar. Marmalades are in a class by itself and made with fruit, rind and juice.
When you are making preserves you need to be careful with the amount of sugar added. According to "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker, "The less sugar you use, the greater the impact of fruit flavor."
Children will be out of school earlier and looking for things to do. Lead them to make strawberry jam. This is a fun summer and the perfect way to celebrate National Week Jam, which Is 21 to 28 June 2009. After setting the jam in the sunshine, keep an eye on it and be looking for squirrels, birds, ants, bees and other wildlife.
Ingredients:
1 quart ripe strawberries
1 kettle boiling water
3 cups sugar
1 tablespoon fresh lemon juice
Method:
Hull strawberries. Place in a sieve and pour boiling water them. Transfer berries to a pan three quarts. Add 1 cup sugar and heat until boiling. Boil for 2 minutes moderate. Add the remaining sugar (2 cups) and simmer another 5 minutes. Pour into a jam 12 "x 17" x 2 "glass pan. Cover with plastic wrap, leaving a small opening to release moisture. Set jam under the sun and stir twice during the day. Take the candy for night, situated in the sun again the next day, until thickened. Pour jam into hot, sterilized jars and seal with paraffin. Makes about 1 1 / 2 pint of jelly.
Copyright 2009 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts. Please visit Harriet’s Website and learn more about this busy author and grandmother.
AMBER’S GARDEN KUSI SAN DIEGO
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