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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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Cooking tips

 

Apple Pie Conserve

Ingredients:

  • 3 1/2 cups of apples, peeled, cored and chopped
  • 5 tbsp of lemon juice
  • 1/2 cup of raisins soaking in 1 cup of apple juice
  • 4 1/3 cups of sugar
  • 1 cup of brown sugar
  • 1 (3oz) pack of pectin
  • 3/4 tsp of unsalted butter
  • 2 tsp of cinnamon

Directions:

  1. In a pan, coat the apples in the lemon juice and add the raisin/apple juice mixture.
  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.

 

 

 

Orange-Pineapple Conserve

Ingredients:

  • 3 cups of ripe oranges, peeled, seeded with the white fibrous membrane removed
  • 2 cups of pineapple
  • 6 tbsp of lemon juice
  • 2 tbsp of orange zest
  • 2 (3oz) packs of pectin
  • 6 1/3 cups of sugar
  • 3/4 tsp of butter

Directions:

  1. In a pan, coat the apricots and orange slices 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. Reduce heat and simmer for 5 minutes.
  4. Bring the mixture to a boil again and add the pectin.
  5. Boil for 1 minute while stirring in the pectin.
  6. Skim off any excess foam and remove from the heat.
  7. 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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