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Ambrosia Conserve (contains nuts)
Apricot-Orange Conserves (contains nuts)
Blueberry Conserves
Cherry-Raspberry Conserve
Cranberry Conserve (contains nuts)
Peach Conserve with Rum
Plum Conserve (contains nuts)
Rhubarb Conserve (contains nuts)
Spring Conserves (contains nuts)
Autumn Glory Compote (Ball 2012)
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Apricot and Sweet Cherry Compote
Curried Fruit Compote (Ball 2012)
Pear Port Compote (Ball 2012)
Makes 4 to 5 half-pint (250 ml) jars
4 cups cantaloupe pieces (1L)
4 cups chopped peaches (1L)
6 cups sugar (1.5L)
1⁄4 cup lemon juice (65 ml)
1⁄2 teaspoon nutmeg (2 ml)
1⁄4 teaspoon salt (1 ml)
1 teaspoon grated orange peel (5 ml)
1⁄2 cup slivered, blanched almonds (125 ml) (optional)
1. Wash hands, work surfaces, and knife.
2. Wash, peel, and coarsely chop cantaloupes and peaches. In a large stockpot, combine chopped fruit and simmer for 20 minutes, stirring constantly. There should be just enough liquid to keep fruit from sticking to the pot.
3. Add sugar and lemon juice and boil until thick.
4. Add remaining ingredients and boil for 3 minutes.
5. Ladle the hot conserve into hot, sterile jars leaving 1⁄4 inch (6.5 mm) of headspace. Remove air bubbles using a nonmetal utensil.
6. Wipe the jar rims and seal immediately with 2-piece self-sealing lids, following manufacturer’s instructions.
7. At altitudes of up to 1,000 feet (300 m), process for 10 minutes in a boiling water bath canner. Increase processing time by 1 minute for every additional 1,000-foot increase in altitude.
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