Does anyone make Conserves?

[The empressof all]

I had my first experience with conserves this past weekend and I'm getting some fantastic hits on the google for recipes.

Like this English Cucumber/Ginger

http://recipeland.com/recipe/v/English-Cucumber-and-Ginger-Conserve-28580


The one I had this past weekend was a Marion berry conserve made with Marionberries, oranges, strawberries, sugar, walnuts and pectin. It wasn't too sweet and was far chunkier than preserves or even chutney.

I don't have canning equipment. I suspect I'd be fine in making some of this stuff and keeping it in freezer bags. I'm going to be trying some blueberry lemon conserve as I have a few bags of frozen berries. I also think an Apricot almond conserve would be fabulous! I wonder if you can do it with dried apricots?

I can't believe I've lived this long without making this!

[spinbaby]

1. What's a conserve?

And how is it different from a preserve or a jam?

[The empressof all]

2. You know I had never had one before either

What I had did contain Pectin but looking at some other recipes it's not always an ingredient. The conserve I had was thick with whole pieces of fruit and contained far more fruit than the "glue" holding it together. It wasn't sweet but had a deep rich fruity taste. The berries exploded in my mouth so they weren't soggy or laden down with sugar. It contained Orange and Walnuts along with Strawberries. The walnuts were not pronounced but my husband tasted them more than I did.

It seemed like something you could serve on french toast. (Which is how I ate it). Definitely not something I'd make a PB & J with. I could see it being good in a coffee cake and I was thinking it would be good in Rugehlah. It was not sweet like preserves....Far more fruity tasting.

[Duer 157099]

4. A jam for conservatives?

:shrug:

[hippywife]

5. I found these definitions:

Jams, marmalades, preserves, and conserves are fruit products which are preserved by sugar. These products differ in the degree of gel attained, manner of preparation of fruit, and ingredient composition. They are easily made at home.

* Jams are made from crushed or ground, whole fruit and usually have a thick consistency due to high pectin content.
* Marmalade is a jelly with pieces of fruit suspended in it. Citrus peel and juice are frequently the basis of marmalade.
* Conserves are jams made from a mixture of fruits. They usually contain citrus fruit, nuts, and raisins.

[japple]

7. That's what the Ball Glass canning book says, too. "A true conserve

contains nuts and raisins..." I always thought it was two or more fruits left whole or in large chunks, cooked with sugar until it jelled. These are some of the recipes in the Blue Book: Apple-Blueberry Conserve (has raisins), Apple-Cherry-Pineapple Conserve (has walnuts), Apple-Pineapple-Coconut Conserve.

These sound very similar to chutneys except for the lack of spices. I've never made conserves before, but might try some if our blueberry bushes produce enough fruit this year.

[kestrel91316]

3. I LOVE conserves. I made some apple-cranberry conserve with almonds

a few years ago that made great Christmas gifts.

[Stinky The Clown]

6. I made it with a conservative once .....

I'm SO sorry. I just can't help myself sometimes.

[clear eye]

8. You reminded me of something I haven't thought about in a long time.

When I was a starving student, the student house I rented a room in had miniature Japanese quinces as a border around the yard. My landlord never sprayed so I picked them (they only grow about 1-1/2" in diam.) quartered and cored them and cooked them up w/ a lot of sugar b/c they're very sour. It's important to leave the skin on b/c it has a wonderful, spicy aroma. They are full of natural pectin, so there's no need for any additional. It was the first time I learned to sterilize mason jars (which I borrowed from a friend). It was a lot of work, but so worth it.

I guess you could add some nuts and maybe ginger, use a little less sugar than you would for ordinary preserves and use it as a chutney, but the natural flavor of the skin--sort of clovey and allspicey--shouldn't be drowned out, IMHO.

[The empressof all]

9. I think quince is terribly under rated

One of my favorite places around here serves a quince chutney on occasion. It's delicious! I've always wanted to replicate it. Now I'm wondering about quince conserve with oranges pecans and cardamom

[clear eye]

10. Hmm. Sounds yummy.

You may have to wait until next fall to get hold of some, though.

[susanna]

11. Quince preserves are amazing!

Good for you. :)