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Sweet, tart and lemony, this jam is summer in a jar.
INGREDIENTS:
2 1/4 cups crushed strawberries 1 3/4 cups finely chopped rhubarb zest and juice of one Meyer lemon 2/3 cup unsweetened apple juice 3 TBS Ball Low-sugar pectin
METHOD:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE strawberries, rhubarb, zest and juice of lemon and unsweetened apple juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
From Ball Home Canning SiteMakes about5 (16 oz) pints
Horseradish and hot peppers give this relish its zest. It’s a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.
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These appear in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance as well, but they are subtler. Typically, only the skin is used with the pulp being discarded. Some preparations call for pureeing the skin, which adds a silkiness to the dish.
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