Cook's Exchange: Start jammin' with fresh fruit

Jammin'. Yes, readers are jammin' by putting up seasonal fruits and vegetables.

Strawberries are still in season and make for great jams, jellies and sauces, in addition to just out-of-hand eating. Blackberries are bigger and sweeter than in past years. We are waiting for the blues about the first week in June or so.

Now is the time to preserve these seasonal fruits.

Readers have shared freezer and regular canning methods for strawberry jams and jellies, but fresh strawberry sauce that can be used for breakfast or desserts is another good way to make use of the fresh berries. It, too, can be canned for future use.

Blackberries, like strawberries, can be used in all these ways. A fresh blackberry sauce makes for a great pork loin. Sauces are easy to make. Most fruits are cooked until soft then strained through a sieve, food mill or electric pureer to separate the seeds and peel from the pulp, according to "Ball Blue Book." The pulp is then cooked until desired thickness or as long as the recipe says. Sweeteners and spices may be added.

Making fruit juice is another way to preserve fresh fruits. "Ball Blue Book" says to cook fruit until soft; strain through a damp jelly bag, cheesecloth or use in an electric juicer. Juice also may be canned unsweetened or sweetened.

Seasonal fruits can be frozen unwashed and put into freezer bags. These berries can be used on cereal or oatmeal or made into muffins, cakes and pies. It's nice to have the fresh fruits when they are not in season.

Reader Lynette Faul has helped fellow readers with canning recipes but now finds herself in need of help. She wants to make pineapple jam, and the recipe she has doesn't give complete instructions.

"I wanted to ask if you could find out through your column if anybody has made pineapple jam. I have a recipe in 'Ball Blue Book' that does not give a temperature so you cook to gelling point. What is gelling point?" Faul asked.

"I followed the recipe (no Sure Gel) and cooked rapidly till it started to thicken. Then into jars and boiling water bath. I know that some fruits take up to two weeks to gel, so maybe I should wait," Faul said.

Readers, can you help her? I am not a canning pro by any means, but I would think after the jam begins to boil that it should boil until desired thickness is achieved. Canning pros, please weigh in with advice on this problematic jam.

Here are a few berry jam, juice and sauce recipes that help preserve seasonal fruits.

BERRY JAM

9 cups crushed berries (Blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, youngberry)

6 cups sugar

Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 3 pints.

Note: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above.

-- From "Ball Blue Book"

BERRY JUICE

Wash, crush and simmer berries until soft. Add a small amount of water to prevent sticking, if necessary. Strain through a damp jelly bag or several layers of cheesecloth. For a greater yield, twist end of the bag until all juice is extracted. Measure juice; add 1 to 2 cups of sugar for each gallon of juice. Heat juice to 190 degrees. Ladle hot juice into hot jars, leaving1/4-inch headspace. Adjust two-piece caps. Process pints and quarts 15 minutes in boiling water canner.

Note: If clear juice is desired, let strained juice stand for 24 hours in refrigerator. Ladle juice from pan, being careful not to disturb sediment. Proceed as above.

-- From "Ball Blue Book"

STRAWBERRY BUTTER

2 quarts strawberries

2 cups sugar

2 tablespoons lemon juice

To prepare pulp: Wash and crush strawberries. Slowly simmer strawberries until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 5 cups strawberry pulp.

To prepare butter: Combine strawberry pulp, sugar and lemon juice; let stand 2 to 3 hours. Bring mixture to a boil; reduce heat. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir to prevent sticking. Ladle hot butter into hot jars, leaving1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 3 half-pints.

-- From "Ball Blue Book"

FRESH STRAWBERRY SAUCE

1 cup sliced fresh strawberries

1 tablespoon sugar

3/4 teaspoon cornstarch

1/8 teaspoon almond extract

Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2 to 3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from heat; stir in extract. Pour over berries; fold gently. Chill. Yield: 3/4 cup.

-- From Taste of Home

Memory-making recipes

Are there recipes that bring back memories? Perhaps it's a favorite casserole or cake that hasn't graced the dinner table in years. If so, please send them to me to share with your fellow readers. I think it is interesting to see the path that food trends take and how the old recipes make their way back to 2015.

Maybe these recipes were your mom's or grandmother's favorites. With Mother's Day approaching, it's a good time to share these recipes with others.

One reader wants a recipe for a recipe popular in the '70s. It is a chicken spaghetti dish made with Ro-Tel tomatoes and cheese. If you have this recipe, please send it to me.

Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published April 22, 2015 at 12:00 AM with the headline "Cook's Exchange: Start jammin' with fresh fruit."