CONSERVE RECIPES

What's the difference between conserves and preserves?

Preserves are spreads that have chunks of fruit surrounded by jelly.

Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

Grape Conserve

8 pounds Concord grapes
3 oranges, cut fine
2 lemons, cut fine
1 pound seeded raisins or figs
white sugar

Wash grapes and remove stems. Put in preserving kettle, add only a little water and simmer until the seeds are free. Press pulp through sieve and discard skins and seeds. Add oranges and lemons, and then the raisins or thinly sliced figs. For every pound of fruit add 1 pound of sugar. Boil until thick and put in sterilized jelly glasses and seal.


Cherry Conserve
5 pounds ripe cherries
1-1/2 pounds seedless raisins
5 pounds white sugar
juice of 4 oranges
juice of 2 lemons

Wash, stem and pit the cherries. Wash raisins. Mix all of the ingredients overnight. Then boil slowly and steadily for several hours, or until thick and clear. Pour into hot, sterilized jars and seal.


Cherry-Pineapple Conserve
1 quart sour red cherries, pitted
1 cup grated pineapple
2 cups tart apples, diced
4 cups white sugar

Mix all ingredients and cook slowly until mixture is thick and clear. Pour into hot, sterilized jars and seal.


Peach-Pineapple Conserve
3 pounds peaches
1 cup fresh pineapple, grated (or canned, crushed pineapple)
1 orange, finely cut
white sugar

Peel peaches and remove the stones. Add 2 cups of water and cook until soft. If fresh pineapple is used, cook with the peaches. Mash or rub through coarse colander. If you are using canned pineapple, mix this with the finely cut orange and cook until slightly thickened. Add three-quarters as much sugar as fruit mixture; cooking until thick. Stir to prevent burning and pour into sterilized jars and seal.


Pear Conserve
1 peck pears
4 pounds white sugar
1 pound raisins
1-1/2 pounds walnuts, broken
juice of 3 lemons
juice of 2 oranges

Pare, core and slice the pears in large pieces (cross-wise). Add sugar and let stand overnight. Drain the liquid into the kettle and boil to a syrup; approximately 12 minutes. Add the pears and the rest of the ingredients. Cook slowly 1 hour until thick and clear. Pour into hot, sterilized jars and seal.


Plum Conserve
3 pounds blue plums
1 pound raisins
3 oranges, cut into small pieces
juice of 2 lemons
3 pounds white sugar
1 pound walnuts, broken

Wash the plums, remove the stones and cut into small pieces. Mix with the remaining ingredients and cook until thick and clear. Pack into hot, sterilized glasses and seal.


Cranberry Conserve
1 quart cranberries, washed and picked over
1-1/2 cups water
1/4 pound raisins
1 orange, chopped
1-1/2 pounds white sugar
1/2 pound walnuts, chopped (optional)

Boil cranberries with half of the water until they burst. Add remaining ingredients and boil for 25 minutes. Pour into mold or glasses. Great for Thanksgiving.

Or, just combine all of the ingredients and boil until thick, adding nuts when nearly done. One more of my conserve recipes below.


Pear and Apple Conserve
9 hard apples
6 tart apples
1-1/2 lemons, rind and juice
1/8 pound Canton ginger, cut into pieces
1 cup water
white sugar

Pare, quarter and core the pears. Pare apples, core and cut crosswise in 1/2 inch pieces. Add the lemon juice to the water. Cut ginger into small pieces. For every pound of fruit, use 1 pound of sugar. Boil sugar and water to a syrup, add the rest of the ingredients and boil 45 minutes or until thick and clear. Pack in hot, sterilized glasses and seal.

PLUM PRESERVES

3 lb plums
2 lb white sugar

Let the mixture stand overnight. In the morning, add 2 cups of water and cook slowly over slow fire for 3 to 4 hours. When medium-thick, remove from stove and seal.

I have more than just conserve recipes, check out more of my recipes on the left.