Canning Pear, Clementine, and Pecan Conserve

These turned out amazing!  I’ll blame the double ear infection on the not-so-great sideshow, but I did want to give high marks to the book I got this recipe from:

Canning for a New Generation by Lianna Krissoff

It’s a glorious book with marvelous recipes and clear instructions.  It’s about 2/3 canning recipes and 1/3 recipes that use those preserves. If you are interested in something beyond strawberry jam and bread & butter pickles, I think this is a winner.  It’s organized in seasons so you can take advantage of what is fresh.  Here are some items to tempt you:

  • Whole Jalapeños with Honey and Allspice
  • Blueberry and Meyer Lemon Marmalade (this is on my to-do list for the weekend in celebration of the Meyer lemons I got my hands on-and I still have plenty of local blueberries in the freezer)
  • Champagne Jelly
  • North Indian Carrot Pickles
  • Candied-Pickled Apples with Star Anise

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One Comment on “Canning Pear, Clementine, and Pecan Conserve

  1. Pingback: Forgotten Skills of Cooking « Small Wonder Farm

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