To Seal, Process, and Store Filled Jars

August 20, 2004

Ingredients

Preparation

Step 1
Wipe off rims of filled jars with a clean damp kitchen towel, then firmly screw on lids with screw bands.
Step 2
Put sealed jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil jars of marmalade 10 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave) and marmalade will thicken as it cools.
Step 3
After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal.
Step 4
Store in a cool dry place.

Recipe notes

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.