SWEET TREATS

31.          Plum Cranberry Walnut Conserve  

Preparation Time: 40 minutes

Cooking Time: 10 minutes

Servings: 7 half pints

INGREDIENTS:

• 2 lbs. medium Italian plums, skin on, pitted, quartered
• 1½ cups dried cranberries
• ½ cup quartered, thinly sliced mandarin oranges
• 1 cup coarsely chopped walnuts
• ½ cup orange juice
• 3 cups sugar 
• 1 package powdered fruit pectin

DIRECTIONS:

1. In a Dutch oven, combine plums, oranges, cranberries, orange juice, and 2½ cups sugar. Mix the remaining sugar with pectin and set aside.
2. Cook over high heat, stirring, until slightly thickened and plums soften, about 15 minutes. 
3. Stir in walnuts and pectin mixture and return let boil, stirring, for 1 minute.
4. Remove from heat and skim off foam. 
5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
7. Carefully clean the rims.
8. Place covers on jars and tighten the strips until they are tight with your fingers.
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 18 Fat: 0 g Protein: 2 g Carbohydrates: 18 g

32.          Glazed Carrots     

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6 pints

INGREDIENTS:

• 10 lbs. carrots, washed, peeled, cut into 2-inch pieces
• 8 cups brown sugar
• 8 cups water
• 4 cups orange juice

DIRECTIONS:

1. Pack the carrots in hot sterilized pint jars, leaving 1 inch from the tops.
2. In a saucepan over medium heat, combine the orange juice, brown sugar and water. Stir until the sugar dissolves.
3. Spoon hot mixture over carrots, leaving. Inches distance.
4. Eliminate air bubbles and, if necessary, adjust the head area by adding a warm mixture.
5. Carefully clean the tires.
6. Place covers on jars and tighten the strips until they are tight with your fingers.
7. Place the jars in the container with boiling water, make sure they are completely covered with water. Boil for 30 minutes. Remove the jars and bake.

NUTRITION: Calories: 12 Fat: 0 g Protein: 0 g Carbohydrates: 3 g Sodium: 87 mg

33.          Lemon Marmalade     

Preparation Time: 40 minutes

Cooking Time: 10 minutes

Servings: 6 half pints

INGREDIENTS

• 3 medium lemons
• 1 medium grapefruit
• 4 cups water
• 1 (1¾ oz.) package powdered fruit pectin
• 4 cups sugar

DIRECTIONS:

1. Peel a squash, grate it and slice it into 1-inch strips.
2. In a Dutch oven, combine the citrus peel and water. Cook. Cover, then lower and steam for 5 to 7 minutes, until the shell is soft. Remove from the heat and set aside.
3. Cut the white pie from the grapefruits and the preserved lemons. Cut the grapefruit and lemons into wedges, discarding the seeds and membranes.
4. Cut the pulp, keep the juices and mix with the bound peel mixture.
5. Add pectin. Boil the stirring constantly.
6. Add the sugar and cook, mixing, for 1 minute.
7. Remove from the heat and remove the foam.
8. Spoon hot mixture into six hot sterilized half-pint jars, leaving an inch head on the head.
9. Remove the air bubbles and, if necessary, adjust the free space by adding hot mixture.
10. Carefully clean the rims.
11. Place the covers on the jars and tighten the strips until they are tight with your fingers.
12. Place the jars in the container with boiling water, make sure they are completely covered with water.
13. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 67 Fat: 0 g Protein: 0 g Carbohydrates: 17 g Sodium: 0 mg

34.           Raisin Pear Chutney     

Preparation Time: 2 hours 15 minutes

Cooking Time: 15 minutes

Servings: 2 pints

INGREDIENTS:

• 2 cups cider vinegar
• 1¼ cups packed brown sugar
• 3 lbs. unpeeled ripe pears, diced
• 1 medium onion, chopped
• 1 cup raisins
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 garlic clove, minced
• ½-1 teaspoon cayenne pepper

DIRECTIONS:

1. In a saucepan, bring brown sugar and vinegar to a boil. 
2. Mix the remaining ingredients and return to a boil. 
3. Reduce heat and let simmer, uncovered, for 2 hours to 2 hours 15 minutes until chutney reaches desired consistency.
4. Carefully scoop hot mixture into hot sterilized pint Rinse two plastic containers and lids of 1 cup with boiling water. Dry well.
5. Tie the cinnamon stick and cloves to the dairy.
6. Process the beets in a food processor until finely chopped. Transfer to a saucepan.
7. Add sugars, lemon wedges, maple syrup, ginger, salt and the spice bag. Cook, then simmer, uncovered, 1 to 1 hour and 15 minutes until thickened.

NUTRITION: Calories: 152 Fat: 0 g Protein: 1 g Carbohydrates: 9 g Sodium: 47 mg

35.          Chunky Peach Spread     

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Servings: 3 cups

INGREDIENTS:

• 2 1/2 lbs. peaches, peeled, chopped 
• 1 tablespoon lemon juice
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/3 cup sugar

DIRECTIONS:

1. In a bowl, mix gelatin and cold water.
2. In a saucepan, combine peaches, lemon juice, and sugar; bring to a boil. Mash peaches. 
3. Reduce heat and let simmer, uncovered, 5 minutes. 
4. Add gelatin mixture and cook 1 minute, stirring until gelatin is completely dissolved. 
5. Cool 10 minutes.
6. Pour into sterilized jars. Refrigerate, covered, up to 3 weeks.

NUTRITION: Calories: 25 Carbohydrates: 6 g Fat: 0 g Protein: 1 g Sodium: 1 mg

36.          Apple-Walnut Maple Confiture  

Preparation Time: 55 minutes

Cooking Time: 10 minutes

Servings: 11 half pints

INGREDIENTS:

• 12 cups peeled chopped Granny Smith apples
• 4 cups sugar
• 2 cups packed brown sugar
• 1 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 cups finely chopped walnuts, toasted

DIRECTIONS:

1. In a stockpot, combine first six ingredients and bring to a boil. Cook, uncovered, 20-30 minutes until mixture is slightly thickened and apples are tender.
2. Stir in walnuts. Return to a boil and cook, stirring, another 5 minutes longer.
3. Carefully scoop hot mixture into half-pint jars hot sterilized, leaving a ¼-inch headspace.
4. Eliminate air bubbles and, if necessary, adjust headspace by adding hot mix. Clean the tires carefully.
5. Place covers on jars and tighten the bands on until tight with your fingertips.
6. Place the jars in the canner with boiling water, making sure they are completely covered with water.
7. Let it boil; for 10 minutes. Remove the jars and chill.

NUTRITION: Calories: 89 Carbohydrates: 19 g Fat: 2 g Protein: 0 g Sodium: 2 mg

37.          Spicy Roasted Beet Marmalade     

Preparation Time: 1 hour 30 minutes

Cooking Time: 1 hour

Servings: 3 pints

INGREDIENTS:

• 2½ lbs. fresh beets 
• 1 tablespoon canola oil
• 1 medium lemon, peeled, thinly sliced, seedless
• 1 cup sugar
• 1 cup packed brown sugar
• 1/3 Cup maple syrup
• 2 tablespoon finely chopped crystallized ginger
• 1/8 Teaspoon salt
• 1 cinnamon stick 
• 8 whole cloves

DIRECTIONS:

1. Preheat oven to 400°F. 
2. Peel beets and cut into wedges. Place in a baking pan; drizzle with canola oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly.
3. Rinse two plastic containers and lids of 1 cup with boiling water. Dry well.
4. Tie the cinnamon stick and cloves to the dairy.
5. Process the beets in a food processor until finely chopped. Transfer to a saucepan.
6. Add sugars, lemon wedges, maple syrup, ginger, salt and the spice bag. Boil, then simmer, uncovered, 1 to 1 hour and 15 minutes until thickened.
7. Remove from heat, discard spice bag, and let cool slightly.
8. Fill 1-cup containers to within ½ inch of tops. Cover with lids. Put in the fridge up to 7 days or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

NUTRITION: Calories: 132 Carbohydrates: 32 g Fat: 0 g Protein: 1 g Sodium: 63 mg

38.          Spiced Cran-Apple and Grape Confiture     

Preparation Time: 2 hours

Cooking Time: 5 minutes

Servings: 10 half pints

INGREDIENTS:

• 4 cups peeled chopped tart apples
• 8 cups seedless red grapes
• 4 cups coarsely chopped fresh cranberries
• 6 cups sugar
• 3 tablespoon lemon juice + enough water to equal 1 cup
• 1½ teaspoon ground cinnamon
• 1 cup peeled shredded tart apple
• 6 whole cloves
• 6 whole allspice berries

DIRECTIONS:

1. Bind cloves and allspice berries in a cheesecloth bag. 
2. In a stockpot, combine first six ingredients and spice bag. Bring to a boil.
3. Reduce heat and simmer about 45 minutes, uncovered, until mixture begins to thicken. 
4. Add shredded apple and simmer until thickened, 35-45 minutes longer. 
5. Discard spice bag.
6. Carefully scoop hot mixture into half-pint jars hot sterilized, leaving a ¼-inch headspace.
7. Remove air bubbles and, if necessary, adjust headspace by adding hot mix.
8. Clean the tires carefully. Place covers on jars and tighten the bands on until tight with your fingertips.
9. Place the jars in the canner with boiling water, making sure they are completely covered with water.
10. Let it boil; for 5 minutes. Remove the jars and chill.

NUTRITION: Calories: 77 Carbohydrates: 20 g Fat: 0 g Protein: 0 g Sodium: 2 mg

39.          Rhubarb Cherry Chutney     

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Servings: 6 cups

INGREDIENTS:

• 2 lbs. chopped fresh rhubarb 
• 2 cups fresh pitted tart cherries, chopped
• 1 large tart apple, peeled, chopped
• 1 medium red onion, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1 tablespoon finely chopped crystallized ginger
• 2 cups brown sugar
• 1 cup red wine vinegar
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ¼ teaspoon ground cloves

DIRECTIONS:

1. In a 6-quart stockpot, combine all ingredients. Then cook. 
2. Lower the heat and simmer, uncovered, 25-30 minutes, until thickened.
3. Transfer to sealed bowls. If you want to put in freezer, use bowls that are freezer-free and fill to within 1/2 inch of tops.
4. Freeze up to 12 months or refrigerate up to 3 weeks.
5. Before serving thaw frozen salsa in the refrigerator.

NUTRITION: Calories: 102 Carbohydrates: 27 g Fat: 0 g Protein: 0 g Sodium: 3 mg

40.          Tomato Lemon Confiture     

Preparation Time: 75 minutes

Cooking Time: 9 minutes

Servings: 10 half pints

INGREDIENTS:

• 5 medium ripe tomatoes
• 4 cups chopped peeled tart apples 
• 2 medium lemons, seeded, finely chopped
• 8 whole cloves
• 2¼ teaspoon ground ginger
• 6 cups sugar

DIRECTIONS:

1. Peel, quarter, remove seeds and chop the tomatoes, then place in a colander to drain. 
2. In a Dutch oven, combine the tomatoes, lemons, and apples. Cook, stirring, over medium heat for 15 minutes. 
3. Add ginger and sugar. 
4. Tie cloves in a cheesecloth and add to the pot.
5. Bring to a boil. Stir until sugar has dissolved. Reduce heat and steam for 40 minutes, stirring frequently.
6. Remove spice bag. Carefully scoop hot mixture into nine half-pint jars sterilized hot, leaving a heads-inch head.
7. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
8. Carefully clean the rims. Place covers on jars and tighten the strips until they are tight with your fingers.
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 142 Carbohydrates: 36 g Fat: 0 g Protein: 0 g Sodium: 3 mg