Fruity Jams

Cranberry Conserve

 

2 cups packed brown sugar

2 cups water

2 packages (12 ounces each) cranberries

2 tablespoons grated orange peel

4 oranges, peeled and chopped

2 apples, peeled and chopped

1 cup chopped nuts

Mix brown sugar and water in Dutch oven. Heat to boiling; boll 1 minute. Stir in remaining ingredients except nuts. Heat to boiling; boil rapidly about 20 minutes or until cranberries pop and mixture thickens. Stir in nuts. Immediately pour into hot, sterilized jars or glasses or freezer containers, leaving ½-inch headspace. Wipe rims of jars. Cover tightly; cool. Store in refrigerator or freezer up to 3 months. Thaw before serving. About 5 half-pints conserve.

Pear Conserve

 

3 pounds pears, peels and sliced (about 8 cups)

4 cups sugar

¾ cup raisins

¼ cup lemon juice

1 tablespoon grated orange peel

2 teaspoons grated lemon peel

1 cup broken walnuts

Mix all ingredients except walnuts in Dutch oven. Heat to boiling, stirring frequently. Boil uncovered 25 to 30 minutes, stirring occasionally, until mixture thickens slightly. Stir in walnuts. Immediately pour into hot, sterilized jars or glasses or freezer containers, leaving ¼-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving. About 4 to 5 half-pints conserves.

Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving. About 5 half-pints conserve.

Spirited Apple Butter

 

When making the thicker pumpkin variation, cover the mixture with a splatter screen, a handy kitchen tool most often used for frying.

1 can (12 ounces) frozen apple juice concentrate

½ cup sweet red wine or apple juice

3 quarts quartered, pared and cored cooking apples (about 4 pounds)

1 cup apple brandy or apple cider 3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

Heat apple juice, wine and apples to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered about 1 hour, stirring occasionally, until apples are very soft. Mash with potato masher if necessary to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp. Immediately pour mixture into hot, sterilized jars, leaving ¼-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months. About 5 half-pints.

SPIRITED PUMPKIN BUTTER: Omit wine, substitute 3 cans (16 ounces each) cooked pumpkin for the apples, increase brown sugar to 1 cup and ground cinnamon to 1½ teaspoons. Mix all ingredients in 4-quart Dutch oven. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently. About 6 half-pints.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993