Jams and sweet preserves

Maple and Cinnamon Butter

Ingredients

1/2 cup (125 ml) unsalted or semi-salted butter, softened

2 tablespoons (30 ml) maple syrup

1 teaspoon (5 ml) ground cinnamon

Method

In a bowl, cream the butter with an electric mixer. Gradually add the remaining ingredients, beating until well incorporated. Press into a ramekin and refrigerate

. Serve at room temperature on crepes, buckwheat pancakes or toasted bagels.

Salted Butter Caramel Spread

Ingredients

1/4 cup (60 ml) water

2 cups (500 ml) sugar

2 tablespoons (30 ml) light corn syrup

3/4 cup (180 ml) 35% cream, hot

1/2 cup (125 ml) salted butter, diced

Method

In a saucepan, bring the water, sugar, and syrup to a boil. Cook without stirring until the mixture turns an amber color. Remove from the heat and gradually add the cream. Beware of splashes.

Bring to a boil and cook until the caramel is smooth. Add the butter and stir until melted. Pour into glass jars and let cool at room temperature. Keeps for two weeks at room temperature or 1 month in the refrigerator.

Black Fig Jam with Red Wine

Ingredients

1 cup (250 ml) dried black Mission figs, diced, or other dried but soft figs

1 cup (250 ml) red wine

1/4 cup (60 ml) brown sugar

2 tablespoons (30 ml) balsamic vinegar

Method

In a heavy saucepan, bring all the ingredients to a boil. Simmer gently for about 20 minutes or until the liquid is syrupy.

Transfer to a bowl and let cool. Cover and refrigerate for at least 4 hours. Serve with a cheese platter.

Peach Jam

Ingredients

4 cups (1 litre) diced and peeled peaches (see note) (about 1 kg / 2 lbs of fresh peaches)

1 1/2 cups (375 ml) sugar

2 tablespoons (30 ml) lemon juice

Method

In a heavy saucepan, combine all the ingredients. Bring to a gentle boil, stirring frequently. Attach a candy thermometer in the centre of the pan and simmer until the thermometer reads 103 °C (218 °F) or until the jam sets on the test plate.

Skim carefully and stir frequently while cooking.

Pour into sterilized jars. Let cool and refrigerate for about 3 weeks. (For longer storage, keep frozen.)

Blueberry Sauce

Ingredients

1/2 cup (125 ml) water

1/4 cup (60 ml) sugar, or more to taste

2 tablespoons (30 ml) cornstarch

4 cups (1 litre) frozen blueberries (1 bag of 600 g)

Method

In a saucepan, off the heat, combine the water, sugar, and cornstarch with a whisk. Add the blueberries.

Place the pan on the stove over medium heat and stir with a wooden spoon until the sauce simmers. Let cook for about 1 minute.

Remove from the heat and let the sauce cool for about 30 minutes.

You can keep the sauce in the refrigerator and reheat in the microwave oven, if needed.

Pomegranate Jelly

Ingredients

2 cups (500 ml) pomegranate juice (4 to 6 large pomegranates)

1 box 57 g pectin crystals

11/2 cups (375 ml) sugar

Method

In a small saucepan, bring pomegranate juice and pectin to a boil, stirring constantly until pectin is completely dissolved. Add sugar and simmer for 1 minute. Remove from heat and skim. Let cool.

Pour into five 125 ml (½ cup) sterilized jars. Refrigerate for about 6 hours or until jelly is set. Serve with cheese, pâté or even on toast. Keep for two weeks in the refrigerator or freeze.

Chocolate Sauce

Ingredients

1/3 cup (75 ml) cocoa powder, sifted

1/4 cup (60 ml) sugar

1/2 cup (125 ml) water

1/4 cup (60 ml) corn syrup

3 oz (85 g) dark chocolate, chopped

Method

In a saucepan off the heat, combine cocoa powder and sugar. Add water and corn syrup and bring to a boil, stirring with a whisk. Simmer for 10 seconds.

Remove from the heat and add chocolate. Stir until smooth. Pour into a container and let cool.

This sauce can be served warm or cold over ice cream, waffles, pancakes and Chocolate Pavlova (see recipe).

Store in an airtight container at room temperature.

Vanilla and Cinnamon Caramel

Ingredients

1 1/2 cups (375 ml) 35% heavy cream

1 cinnamon stick, about 3 inches (7.5 cm) long

1 tsp (5 ml) vanilla extract

2 cups (420 g) sugar

1/4 cup (60 ml) water

1/4 cup (60 ml) light corn syrup (see note)

1/2 cup (114 g) unsalted butter, softened

Method

In a saucepan over medium heat, bring the cream, cinnamon and vanilla to a boil. Remove from the heat and set aside.

In another saucepan over medium-high heat, bring the sugar, water and corn syrup to a boil. Cook without stirring until the sugar turns golden brown. Remove from the heat and gradually add the butter and cream mixture. Beware of splattering.

Bring back to a boil and simmer over low heat, stirring constantly until the caramel is smooth. With tongs, remove the cinnamon stick.

Pour into glass jars and let cool completely. The caramel will keep for two weeks at room temperature, or one month in the refrigerator.

Raspberry Rosewater Syrup

Ingredients

2 pounds raspberries

2 cups sugar

3 tablespoons fresh lemon juice

3–4 tablespoons rosewater, to taste

Place the raspberries, sugar, and lemon juice in a small pot over medium heat. Bring the mixture to a boil and cook for 15 minutes, stirring frequently to prevent scorching. Skim off any foam.
Strain the raspberries.Return the strained mixture to the pot and bring to a boil over medium heat, stirring frequently. Add rosewater to taste. When the syrup is viscous but still runny, it’s done.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 HALF-PINTS

Raspberry Rosewater Lassi

In a glass, combine 1 cup plain yogurt and 3 to 4 tablespoons Raspberry Rosewater Syrup. Stir well and serve. If your yogurt is too thick to drink, first dilute it with milk. YIELD: 1 SERVING

Blueberry Lemongrass Syrup

Ingredients

6 pints (about 12 cups) blueberries

4 stalks lemongrass, bruised with the back of a chef’s knife and chopped 

Grated zest and juice of 2 lemons

2 cups sugar

Method

Combine all ingredients in a large saucepan and bring to a simmer over medium-high heat, stirring often to prevent burning. Lower the heat to a minimum and cook for 30 minutes. Keep stirring every few minutes. When the blueberries have cooked down and the syrup is thick enough to coat the back of a spoon, it is done. Be careful not to overcook the mixture, or it will thicken into a jam. Add more sugar to taste, but keep in mind it will taste sweeter when cool.
Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Strain the liquid through a fine-mesh sieve.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Homemade Yogurt with Blueberry Lemongrass Syrup

1 quart (4 cups) organic whole milk

½ cup organic full-fat plain yogurt

Blueberry Lemongrass Syrup

Preheat the oven to 150°F. Gently heat the milk in a large saucepan until a food-grade thermometer reads 180°F; turn off the heat and allow the milk to cool to 110°F. Stir in the yogurt and pour the contents into a glass or stainless steel bowl with an ovenproof lid. Cover the container and place it in the preheated oven for about 12 hours. (The longer you keep it in, the thicker the consistency).

Place the container in the refrigerator for at least 4 hours, until cold. Once chilled, spoon into serving dishes and drizzle with the syrup. YIELD: 4 SERVINGS

Peach Lavender Jam

Ingredients

6 pounds peaches, peeled, pitted, and sliced Juice of 2 lemons

2 cups sugar, divided

6 tablespoons dried lavender flowers

1 cup boiling water

¼ cup calcium water 

3 tablespoons Pomona’s Universal Pectin powder

Method

Bring the peaches, lemon juice, and 1 cup of the sugar to a boil in a large pot over medium-high heat.
Meanwhile, steep the lavender flowers in the boiling water for 20 minutes. Strain and pour the lavender water over the peaches. Once the fruit has broken down, lower the heat and simmer for 30 minutes.
Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. If necessary, return the peach mixture to the pot and bring to a simmer over medium heat. Add the calcium water.
In a separate bowl, combine the pectin powder and the remaining 1 cup sugar. Add this to the peach mixture and simmer for another 20 minutes, or until it has a nice jammy consistency. Check for doneness using a chilled plate. You can add more sugar if you like, but the jam will taste sweeter when cool. Skim any foam.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 PINTS

Apricot Jam with Honey

Ingredients

3 pounds (about 6 cups) fresh apricots, peeled if necessary, pitted, and chopped

¼ cup honey

Juice of 1 lemon

1 cup sugar, divided

6 teaspoons calcium water 

4½ teaspoons Pomona’s Universal Pectin powder

Method

Bring the apricots, honey, lemon juice, and ½ cup of the sugar to a boil in a medium pot over medium-high heat. Lower the heat to a simmer and simmer for 45 minutes. Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Return the mixture to the pot if necessary and place over medium-high heat. Stir in the calcium water.
In a separate bowl, combine the pectin powder and remaining ½ cup sugar and stir into the apricots. Simmer for another 5 to 10 minutes. Reduce heat if necessary. Test for doneness using a chilled plate . Apricots will thicken up more than you think, so the freezer test is crucial in this recipe. Skim off any foam.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 HALF-PINTS

Ginger Cardamom Nectarine Jam

Ingredients

3 pounds nectarines, peeled, pitted, and chopped 

1 cup sugar

Juice of 1 lemon

3 tablespoons finely grated fresh ginger

½ teaspoon ground cardamom

¼ teaspoon kosher salt

Method

Bring the nectarines, sugar, lemon juice, ginger, cardamom, and salt to a boil in a medium pot over medium-high heat. Lower the heat slightly and cook down for approximately 30 minutes, stirring often to prevent scorching, until the fruit is quite broken down. Skim off any foam.
Remove the pot from the heat and blend in the pot using an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Or, for a chunkier texture, mash with a potato masher.
Sample for sweetness. You may want to add a touch more sugar, but remember that jam tastes sweeter when cool. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Nectarine Orange Blossom Honey Jam

Ingredients

4 pounds nectarines, peeled, pitted, and chopped

Juice of 1 lemon

3/4 cup honey

½ cup sugar

1½ teaspoons vanilla extract

2½ tablespoons orange blossom water

Method

Bring the nectarines, lemon juice, honey, sugar, and vanilla extract to a boil in a medium pot over medium-high heat. Cook for about 30 minutes, stirring often to prevent sticking, until the fruit is quite broken down. Reduce the heat as necessary.
Remove the pot from the heat and blend in the pot using an immersion blender or transfer in batches to a standing blender or food processor. Blend until smooth. Or, for a chunkier texture, mash with a potato masher. Taste for sweetness. If you decide to add extra sugar or honey, do it by the tablespoon and remember that the jam will taste sweeter when cool. Test for doneness using a chilled plate. When the jam mounds up nicely on the plate, add the orange blossom water and stir to mix well.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Raspberry Jam

Ingredients

3 pounds (10 cups) raspberries

1 tablespoon grated lemon zest

2 teaspoons fresh lemon juice

3 cups sugar, divided

5 teaspoons calcium water 

5 teaspoons Pomona’s Universal Pectin powder

Method

Place the berries, lemon zest and juice, and 1½ cups of the sugar in a medium saucepan over medium heat. Stir and mash until mixed well. Once the berries come to a boil, turn the heat to low and simmer for 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
After simmering, you will have approximately 2 quarts (8 cups) of raspberry mixture. Strain half (1 quart or 4 cups) of the berry mixture, which should yield about 3 cups. Discard the seeds and pulp. Pour the strained berries back into the saucepan with the unstrained berries and add the calcium water. Bring the mixture to a boil.
In a separate bowl, combine the pectin powder and the remaining 1½ cups sugar. Add to the raspberry mixture. Stir to completely dissolve. Return to a boil, stirring often until the jam thickens. Skim off any foam. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALF-PINTS

Strawberry Rhubarb Jam

Ingredients

4 quarts strawberries, hulled and quartered

3½ pounds rhubarb, sliced ¼ inch thick

3 cups sugar

Juice of 2 lemons

Method

Place the strawberries, rhubarb, sugar, and lemon juice in a large pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer for about an hour, stirring frequently to prevent scorching. Skim off any foam. Test for doneness using a chilled plate.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 PINTS

Strawberry Bay Leaf Jam

Ingredients

4 quarts strawberries, hulled and quartered

6–8 fresh bay leaves

Juice of 2 lemons

1½ cups sugar, divided

1 teaspoon calcium water 

1 teaspoon Pomona’s Universal Pectin powder

Method

Place the strawberries, bay leaves, lemon juice, and 1 cup of the sugar in a large pot over medium-high heat. Bring the mixture to a boil, stirring to facilitate the breakdown of the fruit. Reduce the heat to medium and simmer for 30 to 45 minutes, until the fruit is soft. Stir often to prevent scorching.

Remove from the heat. Pick out the bay leaves and discard. If you prefer a smoother texture, you can blend the mixture in the pot with an immersion blender or in batches in a standing blender or food processor. Return the mixture to the pot and bring it back to a boil. Add the calcium water.

In a small bowl or measuring cup, mix the pectin powder and the remaining ½ cup sugar. Add to the strawberries. Bring everything back to a boil. Skim off any foam. Check for doneness using a chilled plate.

Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS

Strawberry Orange Compote

Ingredients

4 quarts strawberries, hulled and quartered 

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

2 cups sugar

1 tablespoon ground cinnamon

Method

Combine the strawberries, orange zest and juice, lemon zest and juice, sugar, and cinnamon in a large pot and bring to a simmer over medium-high heat, stirring often. Lower the heat to a minimum and cook for 30 to 45 minutes, stirring frequently to prevent scorching. The consistency should be viscous but still runny. Add more sugar or cinnamon to taste, but keep in mind that it will taste sweeter when cool.
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 8 HALF-PINTS

Strawberry Milkshake

2 scoops vanilla ice cream

2 scoops strawberry ice cream

3–4 tablespoons Strawberry Orange Compote

½ cup cold milk

Blend the ice creams, compote, and milk in a blender and divide between 2 glasses. Garnish with a strawberry. YIELD: 2 SERVINGS

Cinnamon Blood Orange Marmalade

Ingredients

5 pounds blood oranges (see note)

3 cups blood orange juice  or orange juice (Blood orange juice is available at specialty markets and Italian grocery stores)

Zest and juice of 2 lemons

1½ tablespoons ground cinnamon

2½ cups sugar, divided

1 tablespoon calcium water

3¼ teaspoons Pomona’s Universal Pectin powder

Method

Take 2 pounds of the oranges and cut off both ends to reveal the pulp. (No bitter white pith should remain at the ends.) Quarter the oranges, removing the center pith and seeds. Slice each quarter into very thin wedges and place in a large pot.
Segment the other 3 pounds of oranges using a very sharp paring knife (see page 40 for instructions) and place the segments in the pot.
Add the juice, zest and juice of 2 lemons, cinnamon, and 1 cup of the sugar to the pot. Bring to a boil over medium-high heat, mixing well. Once it’s boiling, lower the heat to medium and simmer for 30 to 45 minutes. The fruit should be broken down and the rinds quite soft. Add the calcium water.
In a separate bowl, mix the remaining 1½ cups sugar and the pectin powder until well combined. Pour into the orange mixture. Stir everything to combine. Turn the heat back up to medium-high and bring to a boil once again, stirring often to prevent scorching. Marmalade should thicken in 5 to 10 minutes. Test for doneness using a chilled plate (see page 34).
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 PINTS

Grapefruit Honey Jam

Ingredients

12 Star Ruby grapefruit, peeled and segmented

1 cup sugar

Zest and juice of 2 lemons

2 tablespoons + 1 teaspoon calcium water

1½ cups honey

4 tablespoons Pomona’s Universal Pectin powder

Method

Segment all 12 grapefruits into a large pot. You should have about 16 cups of fruit and juice.
Add the sugar and zest and juice of 2 lemons to the pot and bring to a boil over medium-high heat. Cook down for about 45 minutes, stirring frequently. Add the calcium water.
In a separate small bowl, mix the honey with the pectin powder.
Reduce the heat to low and add the honey mixture to the grapefruit. Slowly bring back to a boil, stirring often to prevent scorching. Continue to cook down for 15 to 20 minutes. Check for doneness using a chilled plate
Ladle the jam into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 10 HALF-PINTS

Kumquat Marmalade

Ingredients

2½ pounds kumquats, sliced into very thin rounds and seeded ( 2½ cups sugar,

divided 1½ cups orange juice

Juice of 1 lemon

1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

3 teaspoons calcium water 

3½ teaspoons Pomona’s Universal Pectin powder

Method

Place the kumquats and 1 cup of the sugar in a medium pot over medium-high heat. As the fruit starts to break down—after about 15 minutes or so—add the orange and lemon juices, cinnamon, and nutmeg. Continue to cook, stirring often, for 45 minutes. Add the calcium water.
In a separate small bowl, combine the pectin powder with the remaining 1½ cups sugar and add to the pot.
Return the mixture to a boil, stirring often. Check for doneness using a chilled plate .
Ladle into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALF-PINTS

Meyer Lemon, Orange Blossom, and Honey Marmalade

Ingredients

5½ pounds Meyer lemons, quartered and sliced 1/8 inch thick 1¼–2 cups sugar,

to taste 1 cup honey 

Zest and juice of 2 lemons

1/8 cup orange blossom water (Orange blossom water is available at gourmet grocery stores)

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 teaspoon ground cinnamon or ½ teaspoon grated ginger (optional)

Method

Place the lemons, sugar, honey, zest and juice of 2 lemons, orange blossom water, vanilla extract, salt, and cinnamon (if desired) in a large, heavy-bottomed pot and turn the heat to medium-high. Cook down, stirring often, for 45 minutes, or until the lemons are very soft. You can add more sugar for a sweeter flavor, but remember that preserves taste sweeter when cool. Check for doneness using a chilled plate.
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation. YIELD: 7 HALF-PINTS

Citrus Overload Marmalade

Ingredients

2 pounds tangelos

1½ pounds pink (sweet) grapefruit

1 pound blood oranges

2 pounds Cara Cara oranges

1 pound tangerines

3 cups sugar

Zest and juice of 3 lemons

1–3 cups orange juice

Method

Section the tangelos, grapefruit, and blood oranges using a very sharp paring knife and place the segments in a large pot.
Cut each of the whole (skin-on) Cara Cara oranges and tangerines into 8 wedges; then cut each piece into ¼- to 1/8-inch slices, being sure to remove any seeds. Place in the pot and add the sugar, zest and juice of 3 lemons, and 3 cups of the orange juice.
Bring to a boil over medium-high heat. Lower the heat to medium and simmer for about 1 hour, stirring often to prevent scorching. If the mixture looks a bit dry (usually due to fruit that’s been stored too long), add another cup or so of juice. Test for doneness using a chilled plate.
Ladle the marmalade into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 6 PINTS

Candied Kumquats with Cinnamon and Star Anise

Ingredients

3 pounds kumquats, halved lengthwise and seeds removed

2 cups sugar

2 cups water

1 vanilla bean

5 cinnamon sticks

5 star anise pods

Method

Place the kumquats in a large saucepan. Cover with cold water and bring to a boil; then strain and rinse. Repeat this process two more times.
Combine the sugar and water in a medium saucepan and add the seeds scraped from the vanilla bean. Bring to a boil for 2 minutes.
Tightly pack kumquats into hot jars and top with hot syrup, leaving ¼ inch head-space. Place a cinnamon stick and star anise pod in each jar so they’re visible. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 5 HALFPINTS

Lemon Ice Cream

4 cups heavy cream

6 large eggs

1 cup fresh lemon juice

2 cups sugar

1 teaspoon vanilla extract

4 tablespoons grated lemon zest, divided

Place the cream in a medium saucepan and simmer over low heat for 7 minutes.
In a medium bowl, whisk the eggs and add the lemon juice, sugar, vanilla, and 2 tablespoons of the zest. Pour the egg mixture into the warm cream and simmer over very low heat, whisking constantly to prevent the egg from cooking. Remove from the heat and strain through a fine-mesh strainer. Cover and chill overnight.
Once the mixture is chilled completely, stir in the remaining 2 tablespoons zest. Process the mixture in an ice-cream maker for 25 to 30 minutes. Freeze the ice cream for at least 6 hours, or until firm. To serve, spoon into bowls and top with candied kumquats. YIELD: 2 QUARTS

Preserved Lemons

Ingredients

10–12 Meyer or small regular lemons, ends trimmed ¼ inch 

Kosher salt

Fresh lemon juice

Method

Cut a deep X into a trimmed end of each lemon, but don’t cut all the way through; leave about ½ inch uncut. The lemon should resemble a four-petal flower. Pack the openings with as much salt as you can. (You can also slice the fruit through and cover with the salt if you prefer smaller pieces, though this may alter the yield.)
Pour 1 tablespoon salt into the bottom of a hot quart jar. Tightly pack with all the lemons, squishing them down to release their juices. Wait a few minutes to make sure enough juice leaches out to cover the fruit. If not, top with more fresh lemon juice. Wipe the rim and secure the lid on the jar.
Leave the jar on a kitchen counter for about a month. Keep adding fresh juice to cover as needed. When the rinds are nice and soft, it’s done. Store the jar in the refrigerator, where the lemons will keep for up to a year. YIELD: 1 QUART

Ginger Key Lime Syrup

Ingredients

1 pound Key limes, quartered and seeded

1 cup sugar

3 tablespoons finely grated fresh ginger

Method

Place the limes and sugar in a small pot and bring to a boil over medium-high heat. Cook down for about 15 minutes, until the limes release all their juice. Remove the pot from the heat.
Set a strainer over a bowl. Pour the limes into the strainer and allow the juice to drip through. Gently press the pulp with a rubber spatula to extract as much juice as possible. Discard the pulp and peel.
Fold a small piece of cheesecloth in half and place the ginger on top, so that there are two layers of cheesecloth around the ginger. Wrap tightly and squeeze as much ginger juice as possible into the syrup.
Pour the syrup into a large measuring cup. If you have less than 4 cups, add a little water to make up the difference. Pour the syrup back into the pot. Add more sugar if desired, depending on the flavor of your limes. Bring back to a boil so the syrup is nice and hot.
Ladle the syrup into hot jars, leaving ¼ inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 2 PINTS

Horseradish Lemon Pepper Sunchokes

Ingredients

2 cups white wine vinegar

2 cups water

2 pounds unpeeled sunchokes, scrubbed and thinly shaved on a mandoline or thinly sliced with a knife

Per jar

4 tablespoons packed finely grated fresh horseradish

3 cloves garlic, peeled

3 lemon slices, ½ inch thick

1 tablespoon black peppercorns

1 teaspoon kosher salt

Method

Bring the vinegar and water to a boil in a small nonreactive pot.
Place horseradish, garlic, lemon, peppercorns, and salt in each hot jar. Tightly pack the jars with sunchokes. Top with boiling brine, making sure the sunchokes are submerged. Secure the jars with lids. Let stand in the refrigerator for a few days before opening. YIELD: 2 QUARTS