Conserves

Conserves used as jams or dessert toppings. Many conserves are spicy enough that they can even accompany roasted meats. To know how to proceed in preparing the conserve, you must know how you wish to use it.

For a thick spread, use fruit that has a lot of natural pectin so that it sets well. If you plan to use it as a sauce, either for dessert or meat courses, use lower pectin fruits. So that the most flavor possible can be rendered from the fruit, it is washed, peeled, seeded or pitted as necessary, and then ground or finely chopped.

If using a medley of fruits, combine them now. Cover them and allow them to stand overnight so that they release their juices. Cook the fruit in the extracted juice until the mixture is thick, rich, and dark.

Any dried fruits to be added go in at the half-way point; nuts require no cooking, so add them at the last minute.

Since the dried fruits and nuts are heavier than the mixture, allow the mixture to cool until it is slightly thickened. Stir the mixture to redistribute the ingredients evenly. Hot-pack the mixture into clean jars and process the jars in a water bath for fifteen minutes.