posted by Liz Thomas 08-06-100 6:49 PM
Harrod's Creek Fall Fruit Conserve
5lb. firm pears, peeled, cored and cut into slivers
1 grapefriut finely sliced and seeded
1 orange finely sliced and seeded
3 lemons finely sliced and seeded
5 lb. sugar
1 lb. dark seedless raisins
1 lb. shelled pecans or walnuts
Put the pears, grapefruit, orange and lemons through a meat grinder saving the juices. Combine the juices, fruit and the sugar and mix well. Let stand covered in a bowl overnight.
The next morning, put the fruit and sugar in a preserving pan. Let come to a hard boil, then reduce the heat and cook for 45 minutes over a very low heat stirring occasionally to stop sticking. Add the raisins and cook 45 minutes longer.
Add the nuts and cook 1 minute longer. Remove from the heat and pour the conserve into sterilised glasses or jars. Top with paraffin wax and seal.
From the Time Life Series "Preserving" book. Originally by Marion Flexner, published in "Out of Kentucky Kitchens"
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