Sterilize jars in boiling water for fifteen minutes. Use new lids, and sterilize them according to manufacturer's instructions. The USDA recommends adding two tablespoons lemon juice to each quart of tomatoes to increase the acidity and to help prevent spoilage.
To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer's instructions. For complete instructions, refer to the U.S. Department of Agriculture's canning guidelines.
Be careful not to crush the berries too much in Step one; you want the jam to have some texture. Liquid pectin can be substituted for the powdered pectin with no difference in results. Simply reverse the order in which the pectin and lemon juice are added.
Lemon, garlic, and coriander bolster the clean flavor of oil-preserved baby artichokes, a fresh addition to the earthy flavor of Roast Chicken and a way to prolong the taste of spring. Preserving foods in oil is a tradition in Mediterranean cooking.
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly, finished here with star anise for a hint of licorice (a classic pairing), makes a good match for silken chicken-liver pate.