Conserve:
Combine the first 5
ugar quickly, giving a clear conserve.
Meanwhile, mix strawberries, rhubarb
uncovered, stirring.
When the conserve is quite hot but not
5 mins or until the conserve jells when tested. (To test
o prevent floating fruit, allow conserve to cool for 5 minutes
Add just enough water to cover apricots; bring to a boil and simmer 5 minutes. Drain and chop. Reserve 1/2 cup of the juice. Combine apricots, juice, drained pineapple, raisins, nuts and lemon juice in a 4-quart pan. Add sugar; stir to blend well. Bring mixture to a full boil over high heat, stirring constantly. When conserve is bubbling rapidly over surface, boil hard 1 minute longer. Remove from heat. Stir in pectin. Ladle conserve in jars taken from hot water. Seal with lids or paraffin.
nd puffed.
Spoon tomato conserve (recipe #263129) on top of
ool a little until the conserve JUST starts to set, this
In a bowl, beat the flour, egg, beer and a pinch of salt until smooth. Allow to rest for 15 mins.
Heat 1 tsp oil in a medium frying pan. Pour in one-quarter of the batter and cook until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread half of each galettes with sour cream and the other half with the pear conserve. Top the sour cream with the lettuce, tomatoes, cheese and parsley. Fold the galettes over, then fold again into a triangle. Garnish with parsley.
alternating 1 teaspoon of apricot conserve with raspberry jam.
Combine pineapple, orange juice and peel in a large saucepot.
Simmer 10 minutes.
Add sugar, stirring until dissolved.
Cook rapidly almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Remove from heat; stir in coconut, cherries and almonds.
Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.
Remove from boiling-water bath.
Cover with dry towel.
Allow to stand until lids seal and cool.
pen. Gently stir in the conserve, just enough to make a
Wash rhubarb; cut into 1/2-inch pieces.
Combine in heavy kettle with remaining ingredients.
Bring to a boil, stirring frequently.
Reduce heat and simmer on low heat for about 1 1/2 hours, or until like conserve in consistency.
Remove from heat. Pour into clean, sterilized jars.
Makes 12 half pints.
hop coarsely. Stir into pear conserve. Serve at room temperature.
Remove seeds from lemon and oranges.
Grind pulp and rind, using the coarse blade of food chopper.
Combine fruits and sugar. Cook slowly, stirring frequently, until thickened.
Put in sterilized jars and seal.
Pear conserve can be used instead of mincemeat.
Set oven to 350 degrees.
Grease a shallow baking dish (about 1-1/2-quart size).
Place the cranberries and brown sugar in the baking dish; toss gently to combine.
Cover and bake for 1 hour, stirring the mixture after about 30 minutes of baking time.
After 1 hour baking remove from oven and stir in lemon juice, marmalade and chopped walunuts (if using).
Return to oven and bake uncovered for another 15 minutes.
Cool to room temperature.
Store any leftover conserve covered in the fridge.
f necessary.
LADLE hot conserve into hot jars leaving 1
o 15 minutes.
This conserve also freezes very well.
check seals.
(I cover conserve with paraffin to seal.)
e-test.
Ladle hot conserve into hot jars leaving 1