Conserves are jams made from a mixture of fruits. They usually contain citrus fruit, nuts, and/or raisins. This savory conserve is very versatile. It is a sweet spread that adds pizzaz to sandwiches, a condiment for pork or poultry, and could even be used as a bbq sauce. This conserve would make an excellent hostess gift for the upcoming holiday season!
Zesty Grape Conserve
- 7 cups stemmed Concord grapes
- 1 cup water
- 2 cups crushed fully ripe pears
- 2 large jalapeno peppers, seeded and finely chopped
- 1 cup dried cranberries or raisins
- 1 Tablespoon cumin
- 1 package regular powdered pectin
- 7 cups sugar
Yield: about eight 8-ounce jars or 4 pints.
Using your fingers, pinch each grape, separating skins from pulp. Place skins in a bowl and pulp in a medium saucepan. Add water to grape pulp and bring to a boil. Cover and boil, gently, for 5 minutes. Press pulp through a food mill or fine sieve. Discard seeds. Set pulp aside.
In a large, deep stainless-steel pot, combine grape skins, with just enough water to cover. Bring to a boil over medium-high heat. Reduce het, cover and gently boil until skins are softened, about 5 minutes. Remove from heat and stir in grape pulp, pears, jalapeno peppers, cranberries or raisins, and cumin. Whisk in powdered pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat and skim off foam.
Ladle hot conserve into hot jars, leaving ¼” headspace. Remove air bubbles and adjust headspace, if necessary, by adding more conserve. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Process half-pints or pints in a boiling water canner or atmospheric steam canner for 10 minutes 0-6000 ft., 15 minutes above 6000 ft. For boiling water canning, turn off the heat, remove canner lid and wait 5 minutes. For atmospheric steam canning, turn off the heat, leave canner lid on and wait 2-3 minutes.
*** Cook’s Notes:
I actually got 12 half-pints (6 pints) out of this batch.
Source: Ball Complete Book Of Home Preserving
Download this recipe and more in our archives!