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Preserves & Jam Recipes

Almond-Cherry conserve
Apple Pie conserve
Apricot jam
Apricot syrup
Banana jam
Blueberry jam
Boysenberry jam
Boysenberry preserve
Cantaloupe jam
Chianti jelly
Cranberry jelly
Garlic jam
Ginger Spice jelly
Grape jam
Jalapeno jelly
Kiwi jam
Mexican Sangria jelly
Mint jelly
Papaya jam
Peach jam
Peach preserve
Pina Colada conserve
Pineapple jam
Plum preserve
Strawberry jam
Tangerine jelly

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Almond-Cherry Conserve  

Ingredients:

  • 3 cups of cherries, pitted and chopped
  • 5 1/2 cups of sugar
  • 6 tbsp of lemon juice
  • 3/4 tsp of unsalted butter
  • 1 (3oz) pack of pectin
  • 3/4 cup of almonds, sliced
  • 2 tbsp of lemon zest, chopped

Directions:

  1. In a pan, coat the cherries in the lemon juice and add the almonds.
  2. Add the remaining ingredients, save for the pectin.
  3. Place the pan over medium high heat and bring to a boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Bring the mixture to a boil again and add the pectin.
  6. Boil for 1 minute while stirring in the pectin.
  7. Skim off any excess foam and remove from the heat.
  8. Allow the conserve to cool for 5 minutes.
  9. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

 

 

 

California Golden Preserve  

Ingredients:

  • 1 1/4 cups of ripe peaches, peeled, pitted and chopped
  • 1/2 cup of white raisins
  • 2 cups of ripe nectarines, peeled, pitted and crushed
  • 1/2 tbsp of orange zest
  • 6 cups of sugar
  • 2 (3 oz) packs of pectin
  • 10 tbsp of lemon juice
  • 3/4 tsp of unsalted butter
  • 1/3 cup of fresh orange juice

Directions:

  1. In a pan, coat the fruits in the lemon juice and add the orange zest.
  2. Add the remaining ingredients, save for the pectin.
  3. Place the pan over medium high heat and bring to a boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Bring the mixture to a boil again and add the pectin.
  6. Boil for 1 minute while stirring in the pectin.
  7. Skim off any excess foam and remove from the heat. Allow the conserve to cool for 5 minutes.
  8. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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