Canning out of Urban Kitchens: Fancy Preserves, Marmalades, Chutneys, Pickles, and Relishes for First-time Canners (unpublished)

 I have canned every summer since I was eighteen. In response to the urging of many of my friends who wanted to learn how to can, I decided to write a basic book on processing fruits and vegetables. The result is Canning out of Urban Kitchens: Fancy Preserves, Marmalades, Chutneys, Pickles, and Relishes for First-time Canners.

 The recipes are based on fresh produce grown in urban backyards or purchased at local farmers markets. My goal is to show that unique combinations of tastes can be captured and preserved in small batches to serve as special treats at holidays, to charm guests at dinner parties, and to give away as house gifts. Here are three of my favorites.

Sour Cherry Preserves with Peppermint

A bright red preserve that has a complex set of flavors but is easy to make.  When you take a bite the first flavor is the sweet taste of sugar and apples, next is the bite of tart cherries, and finally you taste the fresh flavor of peppermint.  This is one of my favorite preserves.  Good with breakfast breads, on Swedish pancakes, and stirred into yogurt.  It is also especially good on ice cream.  Best if allowed to season for at least a week.

1 quart sour cherries
1 small tart apple
2 cups sugar
6 sprigs of peppermint (approximately 2 inches long)

Wash, cull, and pit cherries.  Leave in green cherries.  Put in wide-mouth saucepan. 
Wash and grate apple over cherries.
Add sugar.
Start over low heat stirring until sugar dissolves and cherries begin to juice.
Bring to a boil and cook over medium heat, stirring occasionally, until mixture begins to thicken.
Add peppermint sprigs and stir constantly until candy thermometer reaches 220 degrees or until jam sheets off the spoon.
Remove peppermint.
Ladle into hot, sterile jars leaving ¼ inch headspace.
Place peppermint leaf, if available, on top of preserves and screw down sterile lid until resistance is met.
Set aside in non-draughty area.

Makes 3 half-pints.

Pear Lime Marmalade

 A mildly bitter, pale yellow marmalade with floating bits of lime peel.  If you like Great Britain’s marmalade made from bitter Seville oranges you will like this.  Good on breakfast breads or with cheeses.  The tart flavor is also good with ham.  Best if allowed to season for at least a week.

 2 lbs pears (6 medium pears)
2 limes
2 cups sugar
2 tbls crystallized ginger

 Wash, seed, and thinly slice limes.
Put in wide-mouth saucepan. Barely cover with water, bring to a boil, then simmer for approximately 30 minutes or until peel is tender.
Wash, core, and thinly slice pears.  Add to lime mixture when peel is tender.
Mince ginger.
Add sugar and ginger to fruit.
Cook over medium heat, stirring occasionally, until mixture begins to thicken.
After mixture thickens stir gently but constantly until candy thermometer reaches 220 degrees or until marmalade sheets off the spoon.
Ladle into hot, sterile jars leaving ¼ inch headspace and screw down sterile lid until resistance is met.
Set aside in non-draughty area.

Makes 4 half-pints

Mango Chutney

 A pale yellow chutney with a delicate aroma of primroses.  The sweet and tart flavors are well balanced.  The apples and raisins heighten the subtle taste of mangoes while nutmeg softens the mild bite of lime.  Ginger is the last flavor of each bite leaving the mouth aglow.  Good with meat, curry, and medium sharp cheese.  Best if allowed to season for 3-4 weeks.

2 lbs mango (2 large mangoes)
1 lb tart apples (2-3 apples)
Juice from 1 lime
1 1/4 cup cider vinegar
1 1/4 cup light brown sugar
1/4 cup crystallized ginger
1/2 cup golden raisins
1/2 tsp nutmeg

Wash, peel, and thinly slice mangoes.  Put in a wide-mouth saucepan.
Squeeze juice of 1/2 lime over mangoes.
Wash, core, and chop apples into ¼ inch cubes.  Put in saucepan.
Squeeze remaining lime juice over apples.
Mince ginger.  Put in saucepan.
Add vinegar and brown sugar.
Cook over low heat stirring until sugar dissolves.
Bring to a slow boil and cook, stirring frequently, for approximately 20 minutes or until mixture begins to thicken.
Add raisins and nutmeg.
Cook until the fruit has absorbed most of the liquid and the chutney is the consistency of chunky applesauce.  A spoon run through the mixture should leave a groove.
Ladle into hot, sterile jars leaving ¼ inch headspace and screw down sterile lid until resistance is met.
Set aside in non-drafty area.

 Makes 6 half-pints.