Thursday August 25, 2011

The CBC's Andrea Huncar reports on the Supreme Court's rejection of further appeals in the cases of Shaun Hennessy and Dennis Cheeseman in connection to the deaths of four Mayerthorpe Mounties. Seventeen-year-old Abbigale Hatter is off to Hull, England for the World Masters dart tournament. Food columnist Cinda Chavich explains the differences between jams and conserves and shares a recipe. Wayne Bigelow, owner-operator of Fort McMurray's Thickwood Tim Horton's, describes the new double-lane drive-through. Wildflower author Neil Jennings takes calls on where the wildflowers are. Roy McGregor talks about his new book, Northern Light: The Enduring Mystery of Tom Thomson and the Woman Who Loved Him.

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STRAWBERRY JAM

From 250 Home Preserving Favourites by Yvonne Tremblay (Robert Rose).

6 cups crushed strawberries (12 cups sliced)

3 tablespoons lemon or lime juice

5 cups granulated sugar

In a large pot, combine strawberries and lemon juice. Bring to a boil over high heat, stirring constantly.

Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring to dissolve sugar. Reduce heat to medium, reducing heat more as mixture thickens, for 20-25 minutes. Remove from heat, skim off any foam. Stir for 5-8 minutes to prevent floating fruit.

Ladle into sterilized 8-ounce jars to within ¼ inch of rim, wipe rims, apply prepared lids and rings and tighten fingertip tight.

Process jars in a boiling water bath canner for 10 minutes. Transfer jars to a towel lined surface. Let rest at room temperature until set. Check seals. Refrigerate any unsealed jars up to 3 weeks. Makes five 8-ounce jars.

BRANDIED NECTARINE JAM

Another recipe from 250 Home Preserving Favourites by Yvonne Tremblay (Robert Rose).

4 cups finely chopped unpeeled nectarines (about 3 lbs. or 8 medium)

3 tablespoons lemon juice

1 package (1.75 oz/49 or 57 g) powdered pectin

4 ½ cups granulated sugar

¼ cup peach brandy, peach schnapps or apricot brandy

In a large pot, combine nectarines and lemon juice. Stir in pectin until dissolved and bring to a boil.

Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring to dissolve sugar. Boil hard 1 minute.

Remove from heat and skim off foam. Stir in brandy. Stir for 5-8 minutes to prevent floating fruit.

Ladle into sterilized jars to within ¼ inch of rim, wipe rim, apply prepared lids and rings, tighten finger-tip tight.

Process jars in a boiling water bath canner for 10 minutes (add 5 minutes for every additional 3,000 feet above sea level). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals and refrigerate any unsealed jar.