Autumn Beckons to Jam & Jelly Lovers Everywhere

Sept. 20, 2011 - PRLog -- AUTUMN BECKONS TO JAM & JELLY LOVERS EVERYWHERE

As the fall begins on Friday, connoisseur of jams and jellies Judith Choate advises preserves enthusiasts to seek out fresh, local fruit that will soon need to be imported from warmer areas. “It is always preferable to use local products during their individual growing seasons” notes Mrs. Choate, a three-time James Beard award winner who also teaches cooking and preserving classes in upstate NY.

Mrs. Choate believes that some of the best American recipes date from early 19th-century Shaker communities, such as one for lemon sauce or one for a blueberry “catsup.” Her new book, THE BEST LITTLE BOOK OF PRESERVES & PICKLES: Easy jams & jellies, chutneys and condiments, sauces, spreads & syrups (Red Rock Press) showcases contemporary renditions of marmalades, condiments and sauces that inventively use the diversity of American produce. Check out http://www.PreservesandPickles.com to learn more.

In late September, Mrs. Choate says some choice fruits to look for are pears, grapes, apples, peaches, plums and raspberries. Mint, basil, thyme and oregano are also in season, and some unorthodox combinations of available herbs and fruits can make for extraordinary jams, jellies, preserves, chutneys, relishes, sauces, syrups and spreads.

Today, Gael Greene, food critic for Crain's NY and founder of InsatiableCritic.com, recommended THE BEST LITTLE BOOK OF PRESERVES & PICKLES: Easy jams & jellies, chutneys and condiments, sauces, spreads & syrups. Below is Judith Choate’s recipe for Ginger Pear Preserves.
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6 cups cored and chunked hard, ripe pears, preferably organic
1 whole lemon, preferably organic, seeded and chopped
¼ cup grated fresh ginger (or chopped candied ginger, if preferred)
4 cups sugar
½ cup water
¼ cup Poire Williams or other pear-flavored liqueur

Combine the pears with the lemon and ginger in a heavy saucepan. Stir in the sugar, water and pear liqueur and bring to a boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat, cover and let stand in a cool place for 12 hours. Return to high heat and bring to a boil. Cook at a soft boil, stirring constantly, for about 40 minutes or until thick and translucent. Remove from the heat and immediately pour into hot sterilized jars, cap and process for 10 minutes in a boiling water bath in accordance with US Department of Agriculture guidelines.

RRP is also happy to email specific instructions to the food press.

Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304