Strawberry-Ruby Grapefruit Preserves

Master Preserve Recipe, from page 165 - 166 of The Sweet Melissa Baking Book by Melissa Murphy

8 cups peel and sliced ripe fresh fruit of your choice (2 dry quarts)

2 cups peeled and cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½ inch pieces)

2 cups sugar

¼ cup fresh lemon and/or orange juice

2 tablespoons freshly grated citrus zest

 

In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest.  Cook, until the mixture reaches 212 degrees Fahrenheit on a candy thermometer, stirring often to prevent scorching.  You may mash the fruit slightly with a potato masher, if necessary.  Once the preserves have reached 212 degrees, continue to cook for 30 minutes more, stirring often, until thick.  You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool.  If it is runny, continue cooking; if it is thick, you’re good to go.

 

Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze  up to 6 months.

 

Strawberry-Ruby Grapefruit Preserves

Use 2 quarts strawberries, hulled and sliced, and the grated zest and juice of 2 ruby red grapefruits.

   
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