Tuesday, September 21, 2010

Fresh Fruit Preserves

These preserves can be kept refrigerated up to 2 months, or canned and stored for up to one year.

2 pounds organic fruit of choice, prepared
1 tablespoon plus 1/2 teaspoon, freshly squeezed organic lemon juice
1 cup cane sugar, or light brown sugar, or turbinado, or granulated sweetener of choice (not Stevia)
  1. Prepare organic fruit of choice; hull or peel, wash well, dry thoroughly, chop to desired size.
  2. In large saucepan, combine prepared fruit of choice and lemon juice; cook, stirring occasionally, over low heat until juices are released, about 40 minutes.
  3. Add cane sugar; stir to combine.
  4. Bring preserves to a boil over medium heat; cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes.
  5. Remove saucepan from heat; let cool completely; skim foam from surface with a spoon.
Preserves can be refrigerated in an airtight container, up to 2 months.

Servings: about 2-1/2 cups
Preheat: None
Prep Time: 15 min
Cooking Time: about 1 hour

Variations – Fruits to Use
  • Blackberry
  • Blueberry
  • Cherry
  • Fig
  • Raspberry
  • Strawberry (6 cups, hulled and halved)
NUTRITION DATA - for 1/2 cup STRAWBERRY preserves

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