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Full Online Book HomeLearning KitchenPreserving - Conserve - Harrod's Creek Fall Fruit Conserve
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Preserving - Conserve -  Harrod's Creek Fall Fruit Conserve Post by :ianhollander Category :Learning Kitchen Author :Unknown Date :March 2012 Read :884

Click below to download : Preserving - Conserve - Harrod's Creek Fall Fruit Conserve (Format : PDF)

Preserving - Conserve - Harrod's Creek Fall Fruit Conserve

5lb. firm pears, peeled, cored and cut into slivers
1 grapefriut finely sliced and seeded
1 orange finely sliced and seeded
3 lemons finely sliced and seeded
5 lb. sugar
1 lb. dark seedless raisins
1 lb. shelled pecans or walnuts


Put the pears, grapefruit, orange and lemons through a meat grinder saving the juices. Combine the juices, fruit and the sugar and mix well. Let stand covered in a bowl overnight.

The next morning, put the fruit and sugar in a preserving pan. Let come to a hard boil, then reduce the heat and cook for 45 minutes over a very low heat stirring occasionally to stop sticking. Add the raisins and cook 45 minutes longer.

Add the nuts and cook 1 minute longer. Remove from the heat and pour the conserve into sterilised glasses or jars. Top with paraffin wax and seal.

From the Time Life Series "Preserving" book. Originally by Marion Flexner, published in "Out of Kentucky Kitchens"
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6-10 fresh jalapenos 6 cups peeled, chopped mangoes 3/4 cups lemon juice 1 envelope liquid pectin 4 cups sugar Place chilies on a small baking sheet and broil 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds Coarsely chop chilies.. In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice. Mix pectin with 1/4 cup sugar. Stir into mangoes. Stirring, bring to a rolling boil over high heat. Add remaining 3 3/4 cups sugar and stir until mixture returns
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By Jill Nice 1 kg./2lb. 4 oz. cranberries 2 large sweet oranges 600 ml/1 pt. water 100 g/4 oz. large seedless raisins 100 g/4 oz. shelled walnuts 500 g/1 lb. 2 oz. soft brown sugar 200 g./7 oz. white sugar Wash and stem cranberries, wash and finely slice the oranges, removing the pips and put both fruit into a preserving pan with the water. Simmer gently until tender. Wash and chop the raisins, chop the walnuts and add these with the warmed sugar to the conserve, heat gently, stirring well until the sugar has dissolved. Bring to the boil and boil
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