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.