With the abundance of produce in early fall, you may end up with odd small amounts of fruit and vegetables in your fridge; use them in this richly fruity conserve. Add to a cheese platter or meat dish, or use for a sweet-savory note in puddings or baked desserts.
Recipe Ingredient Details:
3 cups chopped pears (about 4)
2 cups chopped green or very tart apples (2 or 3)
1 cup chopped celery
1 cup chopped red bell pepper
1/2 cup chopped crystallized ginger
Zest and juice of 2 large lemons
4 cups natural cane sugar
2 1/2 cups lightly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 pouches liquid pectin
8 (2-inch) sticks cinnamon, optional
Heat eight to ten 1-cup jars and lids.
In a large, heavy pot, combine pears, apples, celery, bell pepper, and ginger. Stir in lemon zest and juice, sugar, brown sugar, cinnamon, and coriander. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
Half-fill hot jars. Slide a cinnamon stick down the side of each jar, if using. Finish filling jars, leaving 1/4-inch headspace. Run a thin, nonmetallic utensil around the inside of the jar to remove air. Top with lids. Process jars at a full rolling boil for 10 minutes.
Recipe Additional Notes:
PER SERVING (1/2 cup): 278 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 74g carb, 2g fiber, 12mg sodium
Tue, 2013-09-03 13:28