Recipes tagged with « Preserves »
Concord Grape Jelly Twist
A fruit-forward jelly with slight acidity and depth. Uses lime juice for a brighter tang and honey to replace some sugar, lending complexity and smooth sweetness. Grapes simmered slowly till skins start to pop, juice carefully extracted without pressing to avoid bitterness. Cooking juice with sweetener melds flavors, temperature key for setting. Clean jars a must for shelf life.
Rhubarb Apple Jam Variation
A tangy jam blending rhubarb and apples with a twist of ginger and vanilla. Uses less sugar and lemon zest instead of juice to brighten flavors. Cooked slowly until the fruit breaks down, thickened without pectin. Preserved by boiling jars for safety. Keeps a year sealed, shorter refrigerated. Ideal for rustic toast or dolloping on yogurt. Simple swaps for sugar and fruit make it adaptable.
Spiced Clementine Marmalade
Marmalade made from fresh clementines simmered with sugar and lemon juice, infused with ginger and star anise for a warm, aromatic touch. The fruit is softened by slow boiling before being julienned into strands and cooked until set. The unusual spices add depth and subtle heat, shifting the usual bright marmalade profile. Takes about 1 hour 50 minutes total. Yields roughly 550 ml, slightly larger batch. Keeps refrigerated up to a month.