FRUIT PRESERVES RECIPES

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HOMEMADE FRUIT PRESERVES RECIPE | EATINGWELL



Homemade Fruit Preserves Recipe | EatingWell image

Chef Vivian Howard's book, This Will Make It Taste Good, is all about creating homemade condiments and seasonings, then using them to boost the flavor in other recipes. This fruit preserves recipe makes a big batch, but there many ways to use it beyond just spreading it on a piece of toast. Use it to make a glaze for meat, chicken or fish, stir it into yogurt, pair it with cheese for an appetizer, or even shake some into a cocktail.

Provided by Vivian Howard

Categories     Healthy Canning & Preserves Recipes

Total Time 9 hours 0 minutes

Number Of Ingredients 3

4 pounds fresh fruit, such as strawberries, blackberries, figs, watermelon, apples, pears and/or citrus, peeled, sliced and/or diced
4 pounds granulated sugar
1 lemon or lime, thinly sliced

Steps:

  • Toss fruit, sugar and lemon (or lime) slices in a large pot. Cover and let macerate overnight.
  • Transfer the pot to the stove and bring the mixture to a simmer over medium heat, stirring occasionally. Cover, lower the heat to maintain a simmer and cook until the fruit shrinks slightly and the syrup starts to turn the pale color of the fruit, adding water as needed to keep the syrup pale and thin, at least 15 minutes and up to 1 hour. (For fruits like strawberries, blackberries, figs and watermelon flesh, 15 minutes may be all the time you need. For apples, pears, citrus and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent.) Remove from heat and let cool for at least 1 hour.
  • Transfer the fruit and syrup into jars, cover tightly and refrigerate for up to 3 months.

Nutrition Facts : Calories 40 calories, CarbohydrateContent 10 g, SugarContent 10 g

STONE FRUIT PRESERVES RECIPE | MYRECIPES



Stone Fruit Preserves Recipe | MyRecipes image

We made this delicious jam with peaches, but you can also substitute unpeeled plums or nectarines.

Provided by MyRecipes

Total Time 2 hours 26 minutes

Yield Makes about 3 cups

Number Of Ingredients 4

4?½ cups peeled and diced peaches (about 2 1/2 lb.)*
1?½ cups sugar
3 tablespoons fresh lemon juice
1 (1.75-oz.) package powdered fruit pectin

Steps:

  • Stir together all ingredients in a 4-qt. microwave-safe glass bowl.
  • Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
  • *Unpeeled plums or nectarines may be substituted.
  • Nectarine-Ginger Preserves: Substitute unpeeled nectarines for peaches. Stir 1/3 cup minced crystallized ginger into nectarine mixture in Step Try It With: Sweet potato biscuits, blueberry pancakes, or praline ice cream.
  • Balsamic-Plum Preserves: Substitute balsamic vinegar for lemon juice and unpeeled plums for peaches. Stir 1 Tbsp. chopped fresh basil into warm preserves. Try It With: Smoked turkey, pulled pork, fried green tomatoes, or warm baked brie.
  • Peach-Pepper Preserves: Substitute fresh lime juice for lemon juice. Stir 1 minced jalapeño pepper and 1/2 red bell pepper, finely chopped, into peach mixture in Step Try It With: Coconut fried shrimp, chicken quesadillas, or ham and fontina panini.
  • Tomato-Peach Preserves: Reduce peaches to 2 1/4 cups. Stir 2 1/4 cups seeded and diced plum tomatoes into peach mixture in Step Increase second microwave time to 12 to 16 minutes or until thickened. Stir 1 1/2 tsp. minced fresh rosemary and 1/2 tsp. freshly ground pepper into warm preserves. Try It With: Goat cheese crostini, grilled flank steak, or turkey burgers.

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