In no time at all, tiny perfumed strawberries will be ripe for picking throughout the Midwest. Miniature green globes hanging on the vine will turn into intense, ripe red currants. And bushes will be brimming with blackberries, raspberries, boysenberries and blueberries.
Then, just when the first of the berries wane, trees become heavy with ripe, tart cherries. Following their lead, fuzzy peaches, tender plums and early pears ripen to soft and juicy stage.
For jam- and preserve-makers, summer never bids farewell. Our mouths water with the thought of transforming its riches into translucent jars of goodness to savor long beyond the season.
Unlike our grandmothers, who preserved fruits and vegetables out of necessity, today's cooks have the option of canning small batches to capture those irreplaceable tastes of summer. And, if you don't intend to preserve the fruits for pantry storage, you can simply refrigerate most jams and preserves for up to several weeks in the refrigerator or several months in the freezer.
Nicole Routhier, author of the new book "Nicole Routhier's Fruit Cookbook"(Workman, $24.95, due in late June), is among the preserving devotees.
"Preserving at home offers unlimited variety, the chance to customize your canned goods, and the satisfaction of producing healthful, delicious foods with surprising ease," Routhier writes.
"I make my own preserves and relishes because they taste better, have less sugar and salt, and usually cost less than most commercial brands."
Fortunately for novices, fruits also are among the easiest foods to preserve. You need little more than a few jars and lids and a large kettle. And there is nothing quite like filling the house with the aroma of simmering berries and peaches to slow down the fast pace of modern life.
Charie MacDonald, chef/director of Beautiful Food Inc. in Glenview, looks forward to making preserves, jams, jellies and marmalades every year. MacDonald follows two rules when deciding which fruits to preserve: Don't make anything you don't want to eat and don't tell your friends and family how much sugar goes into making the delicacies.
MacDonald says great fruit is the key to success. Though she no longer picks her own fruit, she does seek out the best from local farms and farmers markets.
"If the fruit is not absolute perfection when you eat it, it won't make great preserves."
Berry preserves of any kind are among MacDonald's favorites.
"A combination of older berries and fresh, barely ripe berries works best," she says.
"There is more flavor in the older berries but more pectin in the newer berries. Avoid berries with a white tip because the finished jam won't have a real rich color. Also, the older the berry, the faster it will cook, because it doesn't contain as much water--so pay attention."
Because successful, stress-free canning depends on timing, we offer here a brief guide to preserving the fruits of summer--from proper equipment and recipes to step-by-step instructions and tips.