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1. Pear Apricot Jam

2. Pickled Grapes

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From jellies, jams, and conserves to chutneys, pickles, and liqueurs, the treats in this practical, luxurious compedium are wonderful to give as gifts or to keep for your own pantry. Cooks at all levels of experience can craft delicacies such as

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Art of Preserving

Authors: Jan Berry

Date: May 1997

ISBN: 0898158958

Publisher: Ten Speed Press

Paperback

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Try this easy-to-make jam on whole-wheat muffins or toast.

Makes about 4 cups

• 3 pounds (1.5 kg) firm pears, peeled, cored, and chopped

• juice and zest of 2 firm lemons

• 1 1/2 cups (625 mL) water

• 2 1/2 cups (10 ounces/310 g) soft dried apricots

• 4 cups (2 pounds/1 kg) white granulated sugar

1. Place the pears in a jam pan or large, wide saucepan and cover with the lemon juice, zest, and water.

2. Chop the apricots and add them to the pan.

3. Place the pan over medium heat, bring the mixture to a boil, and simmer until the pears are soft, about 10 minutes.

4. Add the warmed sugar and cook over low heat, stirring well, until the sugar dissolve. Increase the heat and

5. boil rapidly for about 20 to 30 minutes until setting point is reached.

6. Skim off any surface scum and leave for 10 minutes. Ladle the jam into warmed, sterilized jars and seal when cool.

More From This Book:

1. Pear Apricot Jam

2. Pickled Grapes

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