Preserve Recipes

There are many terms for preserve recipes, including jam, jelly, and marmalade. Preserves refer to a variety of fruit spreads that usually contain both the juice and pulp of the fruit with generous amounts of natural syrup. Some preserve recipes may contain seeds, depending on the cook’s preference. Conserve is an older term for preserves, although either word may be used to describe specific types of fruit spreads. Be aware that while both jam and jelly may be types of preserves, they are not identical.

Originally, only fruits high in pectin and natural sugars could be used for preserve recipes since other fruits would not solidify into a consistent product. Today, many types of fruits can be used, including:

• Grapes
• Peaches
• Cherries
• Raspberries
• Strawberries
• Apples
• Tomatoes
• Rhubarb
• Watermelon
• Pear
• Pineapple

Strawberry and raspberry are consistent favorites for preserves, and many people enjoy mixing different types of fruits to create multi-flavor preserves as well.

Because preserve recipes can vary depending on the type of fruit, when it is picked, how ripe it is, and other hard-to-determine factors, careful attention must be paid to each ingredient while cooking to maintain the necessary balance for the best flavor, color, and texture. In fact, many cooks rely on a certain amount of intuition to create each recipe. When cooking, choose a dry, cool day and use only the best fruits. Jars should be sealed promptly and tightly, allowing for months of storage without spoilage. Properly cooked, these fruity treats can provide sweet spreads for toast, bagels, and other foods long after the fruit trees and bushes have dropped their leaves for winter.

Once your preserves are ready, the following guide will keep them fresh for months.

1. Pour into sterilized jars and seal.
2. Put covers on the jars and adjust the clamps. Do not wipe the syrup from the tops or rubber rings before sealing as this may introduce bacteria.
3. Place the sealed jars in the wash boiler, cover with hot water to cover 6 to 8 inches above the tops of the jars.
4. Bring to the boiling point and let boil for 20 minutes for pint size jars and 30 minutes for quart size jars.
5. The jars must be filled full.

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