𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐞𝐬, 𝐂𝐨𝐧𝐬𝐞𝐫𝐯𝐞𝐬 𝐚𝐧𝐝 𝐂𝐨𝐦𝐩𝐨𝐭𝐞𝐬

Apple Preserves-Pectin

Black Forest Macaroon Conserve
Cantaloupe-Peach Conserve
Fig Preserves

Fig-Strawberry Preserves
Gooseberry Conserve
Grape Cranberry Conserve
Peach Berry Conserve

Pear Almond Conserve
Pear Preserves

Plum Conserve (see below) ▼ 
Plum Preserves

Rhubarb Conserve

Strawberry Apricot Conserve

Strawberry Preserves

Strawberry Rhubarb Conserve Watermelon Rind Preserves

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Apricot Preserves - Ball®

Ginger Pear Preserves Ball®

Pear Preserves
Spicy Peach Preserves
Strawberry Margarita Preserves
Tomato Preserves

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Curried Fruit Compote
Pear Port Compote

Pumpkin Pineapple Autumn Glory Compote

Strawberry, Fennel, Black Pepper Compote

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Ambrosia Conserve (contains nuts)

Apricot-Orange Conserves (contains nuts)




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Black Forest Preserves by Ball®

Blueberry Conserves

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Cherry-Raspberry Conserve



Cranberry Conserve (contains nuts)

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Gingered Pear Preserves by Ball®

Preserving Method: Water-Bath-Canning
Makes about 5 (8 oz) half pint jars
Pears with lime and fresh ginger combine to make a delicately flavored preserve with an exotic island taste.

You will need
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 tbsp freshly grated ginger

Directions
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE pears, lime zest and juice, sugar and ginger in a large stainless-steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.

LADLE hot jam into a hot jar leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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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)

Sour Cherry Walnut Conserve

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Cantaloupe-Peach Conserve

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.

Choose a Berry

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Pawpaw Preserves 

12 pawpaws (about 5 lbs)
2 c. water
¾ c. sugar
1 lemon
1 orange

Peel pawpaws. Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve. Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added. 

Ladle into jars to ¼ inch headspace and process for 10 minutes in water bath.



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Grapefruit Rhubarb Preserves



Brandied Shallot Fig Preserves




Curried Tomato Preserves




Orange-Date-Cardamon Preserves

Pear Roasted Garlic Preserves




Plum Conserve




Spicy Pineapple and Tart Cherry Preserves




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Preserves from the Ball Blue Book 2015


Apple Preserves

Apricot Preserves 

 

Tomato Preserves, Watermelon Rind Preserves and Western Special Preserves

Black Forest Preserves Ball®




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Tomato Green Chile Pineapple Preserves

Yield: 6 half-pints

1 lb ripe slicing-type tomatoes

2 cups frozen chopped green chile (mild, medium, or hot), thawed and drained

1 20-oz can crushed pineapple in juice, not drained

1 1.75-oz package powdered pectin

6 cups granulated sugar

Wash tomatoes. Immerse tomatoes in boiling water for 30 seconds. Remove and plunge into cold water. Slip off skins. Process peeled tomatoes in a food processor for 1 minute. Combine pureed tomatoes, green chile, pineapple, and pectin in an 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Skim off foam if necessary. Ladle hot preserves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.