Perfect summer preserves

Whether you're a seasoned preserve-maker or a first-timer, summer is the time to take advantage of the wonderful fruit available at farmer's markets, roadside stands or pick-your-own farms.

Let us introduce you to the pleasures of preserving anything from debutant preserves and freezer jam to easy jams and jellies that rely on pectin-rich fruit or packages of pectin. Just for fun, we've included a couple of chutneys to show how broad a contribution summer fruit can make to your pantry, table, bar and gift baskets.

For all recipes, prepare the fruit before measuring. Wash, drain well, remove stems, tops, tails or pits or hull, depending on the fruit. If your summer schedule doesn't give you time to boil up the harvest, freeze the fruit for these creations to make another time. Just measure and label it before freezing so you're set to preserve when it's convenient. To cook it up, just measure the frozen fruit and thaw before proceeding, including all juices unless otherwise directed.

Recipes

• Currant Jelly
• Golden Conserve
• Rhubarb Cherry Spread
• Black Currant Gooseberry Jelly
• Strawberry Gooseberry Jam
• Four-Fruit Jewel Jam
• No-Sugar-Added No-Cook Strawberry Jam
• Strawberry Freezer Jam
• Gooseberry Chutney
• Peach Chutney

Preserving 101
If you are a first-time jam-maker, here are some things you'll need.

• Large heavy-bottomed saucepan: The high sides ensure that the preserve will not boil over; the heavy bottom prevents scorching. Or look for the European-style maslin pan. The base of this stainless-steel 9 L preserving pot has an encased layer of aluminum that holds and distributes heat evenly. The flared sides and wide mouth promote maximum evaporation.

• Boiling-water canner: This is a large covered pot fitted with a rack to hold the jars upright and with enough space to allow the boiling water to circulate.

• Clean canning jars and lids: Jars suitable for spreads and relishes are available in a variety of shapes and sizes, from 1/2 cup (125 mL) to 2 cups (500 mL). The lids are two pieces: a metal disc and a screw band to keep lids in place. The discs cannot be reused. The sealing compound is softened in hot water before placing on the jars and this ensures a proper seal.

• Metal funnel: This keeps the rim of jars clean while filling.

• Metal 1/2-cup (125 mL) measuring cup: This allows for neat filling of jars.

• Jar lifter: The rounded rubber-coated tongs grip the jar under the band, making removal from the canner safe.

• Jelly bag: This is a fine-mesh bag and stand that fits onto a large measuring cup or bowl to allow juices to drip.