CHRISTMAS CONSERVES
About 9 half-pint jars
Make these colorful conserves with fruits of the holiday season. While these conserves can be used in sweet or savory applications, they are especially good with rich roasted meats, such as lamb, goose, or duck. Please read How to Process.
Prepare a water-bath canner, gather all your canning equipment, and have ready 9 clean, hot half-pint jars.
Combine in a large heavy saucepan:
- 12 ounces unpeeled oranges, quartered and very thinly sliced (discard seeds)
- 12 ounces unpeeled limes, very thinly sliced into rounds (discard seeds)
- 12 ounces kumquats, halved lengthwise (discard seeds)
- Cold water to cover
Simmer, covered, until the citrus peels are soft, about 15 minutes. Drain the fruit, return to the saucepan, and combine with:
- 3 cups sugar
Rapidly boil until the slices are translucent and the mixture is thick and syrupy, about 35 minutes.
Meanwhile, prepare and drop the pieces into cold water to keep them from darkening:
- 12 ounces tart apples, peeled, cored, and coarsely chopped
- 12 ounces firm-ripe pears, peeled, cored, and coarsely chopped
- 12 ounces ripe quinces, peeled, cored, and coarsely chopped (if unavailable, use 1 ¼ pounds apples and 1 pound pears total)
Combine in a second large heavy saucepan:
- 3 cups sugar
- 5 cups water
Stir over low heat until the sugar dissolves, then cover and bring the syrup to a simmer. Drain the apple mixture and add it to the syrup. Simmer until thick and syrupy, about 15 minutes.
Add the citrus fruit to the apple mixture, and mix in:
- 12 ounces cranberries, picked over and washed
Return to a boil. Remove from the heat, cover, and let stand for 5 minutes, then stir. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.