Preservation Society Home Preserves

Thursday, July 16, 2015 AnnMarie Brown 0 Comments

I have fond memories of sitting in the kitchen of both my grandmothers kitchens and watching them can pickles, jams, fruits, jellies, relishes and so much more. I remember the taste testing that happened making sure their recipes were just perfect for their families. 

 My grandmothers passed on their love for canning to many of their children and grandchildren. There is nothing better than in the middle of winter reaching into your pantry and pulling out a can of tomatoes that were canned with love during the fall for your family to enjoy. 


Preservation Society Home Preserves 
100 Modern Recipes 
By Camilla Wynne 
Paperback, 192 pages

Camilla Wynne doesn't disappoint with her Preservation Society Home Preserves cookbook. The recipes are wonderful but I really enjoyed reading about the canning basics and science behind it which helped me put my own spin on some of my canning recipes. This book is great for beginners and experienced canners a like. 


Contents Include:

Introduction
Canning Basics

Jams
Marmalades
Jellies and Butters
Canned Fruits
Syrups
Pickles
Chutneys, Relishes and Savory Jams
For the Fridge
Cooking with Preserves

Here is a great recipe for you to try from Preservation Society Home Preserves for you to try. 



Pina Colada Jam, page 34, jams
PIÑA COLADA JAM
THIS DELICIOUS JAM SPEAKS FOR ITSELF. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.
2.9 lbs           pineapple flesh (from 2 pineapples)    1.3 kg
21⁄2 cups       jam (gelling) sugar                           500 g
12⁄3 cups       unsweetened flaked coconut              100 g
                     Grated zest and juice of 2 limes
6 tbsp            dark rum, divided                              90 mL
Chop the pineapple into fairly small dice.
In a large pot or preserving pan, combine the pineapple, sugar, coconut, lime zest and juice and about half the rum. Cover and let stand to macerate for 30 minutes.
In the meantime, prepare the jars and lids.
Bring the pineapple mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the setting point is reached (see page 17). Remove from heat and let rest for 5 minutes, stirring occasionally. Stir in the remaining rum.
Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
MAKES ABOUT FIVE JARS (8 OZ/250 ML EACH)
Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission.


Happy Canning!                  



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