Back in the old days, our grandmothers,
great-grandmothers and great-great-grandmothers that lived on farms
(back in those days just about everybody did), always preserved
the berries they grew. Sometimes our foremothers even foraged, or
had the kids or grandkids forage for wild berries such as red chokeberries,
clusters of wild grapes or black-blue plump raspberries to make
their jams and conserves. Many women developed specialty items which
they gave away as gifts or sold at roadside stands. Later on, many
sold their preserved berries by mail and in gourmet shops.
The direct-from-the farm taste of
these fruity delicacies were, and still are far superior to the
gooey, gelatinized, sugary concoctions we buy today at the grocery
store. It's worth the trip to the neighborhood farmers market to
buy some berries that are in season, and whip up a batch of jams,
jellies and conserves. If you grow your own berries, so much the
better! You will be doubly rewarded by not only successfully growing
your own crop, but then by creating a delicious, fruity addition
to your special dinner.
Conserves are an interesting twist
on the normal jellies, jams and preserves that we always see in
the stores. They look like jams and also have the same consistency,
but are a little different. Conserves are made with a combination
of two fruits, and sometimes nuts and raisons are added. They are
especially good accompaniments for meat and poultry, and make a
festive addition to a holiday or special occasion dinner. They are
the "elite" of the jelly world.
This wonderful strawberry/cherry conserve
is not only bright and beautiful to look at; it's loaded with that
delicious old-fashioned flavor. You'll be proud to serve it with
your festive dinners, or even your everyday meals. To make the conserve,
simply go to the farmer's market or the produce section of your
grocery store, and purchase one pound of Bing cherries and 2 pints
of ripe, red strawberries. Make sure you have sugar, lemon juice
and almond extract at home. If you don't, purchase these items while
you're at the store.
You'll need to pit your cherries to yield 2 ½ cups. Then
you'll need to wash and trim your strawberries. Slice them to yield
2 cups. You'll need 3 cups of sugar, ¼ cup of lemon juice
and ¼ teaspoon of almond extract. Combine the strawberries,
cherries and sugar together and cook over low heat in a heavy duty
saucepan. Constantly shake the pan until the sugar is absorbed.
When the sugar is absorbed, increase the heat, and boil for eight
minutes while stirring occasionally. Then add the lemon juice and
almond extract and boil 3-5 minutes until the jellying point is
reached. Skim the top.
Now, ladle the conserve mixture into
sterilized hot jars within about 1/8'" of the jar's top. Wipe
the jar rims and adjust the lids. Next, process the jars in a boiling
water bath for five minutes. Then remove them from the canner to
cool on a kitchen towel. If you are using old-fashioned sealers,
complete the seals now. This recipe makes two pints. Of course you
can make more by doubling the recipe. Try this conserve with ham
or lamb. Yummy!
People today are more and more willing
to try their hands at preserving their own foods. Jams, jellies
and conserves are very popular with most of us, and are easily preserved
at home. Why not try and make a batch of strawberry/cherry conserves
for your next festive occasion today. Your guests will be glad you
did.
