Today will find me in the kitchen baking breads for tea with a friend this evening. I was hoping I could fit in time to make this conserve but it will have to wait for another day.
This old fashioned spicy treat is wonderful spread on scones and toast or used as a tart filling. A conserve is a jam made of fruit stewed in sugar. In some cook books, such as the Chutneys Handbook, conserves are sometimes referred to as whole fruit jam.
Ingredients:
3 medium navel oranges
12 ripe plums (about 4 pounds), pitted and coarsely chopped
1-1/2 cups raisins
1 cup chopped peeled ripe pears
3 cups sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Grate the peel from the oranges, reserving the peel (about 1/3 cup). Peel off and discard white membrane; section the oranges. In a large saucepan, combine the orange sections and peel, plums, raisins, pears, sugar, allspice and cinnamon. Bring to a boil. Reduce heat; cook for 1 hour or until thickened, stirring frequently.
Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 9 half-pints.
Nutrition Facts: 1 serving (2 tablespoons) equals 51 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 13 g carbohydrate, trace fiber, trace protein.
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