Wednesday, August 14, 2013
No, it wasn't stroganoff and broccoli flavor. It was strawberry-blueberry and it is sooo good. A week ago I had a dinner party. Dessert was a caramel custard with whipped cream and berries on the side. It was set up so people could select low, medium or full tilt fat and calories. This planning left me with berries for the next day's breakfast. After that, the berries would be worn out, so they went in the pot with a little sugar, lemon juice and eventually pectin. I sterilized a jar and lid and hot packed one jar of jam. No waterbath for this one. It cooled and went in the fridge for immediate use. It must kept in the fridge, used and gone in 3 weeks or less using this method. If you can't finish it in that time frame, put it in the freezer after cooling in the fridge for 24 hours. When needed, thaw and use within 2 to 3 weeks.
That's one less jar of properly canned jam that leaves the shelf, or one less to buy if you aren't a canner.
In the unlikely event of having some berries left over from a shortcake treat, just cook and use. Serving a fruit salad? Plan the fruit mix for canning leftovers. Berries and apples are good. Peach, pineapple and mango will work, too. No ambrosia sauce, though. Keep it to citrus and sugar, like lemon juice or orange liquor. This will keep from having to toss the leftovers and set you up for a jar or two of left-overs jam.