Stone Fruit Preserves Recipes

HOW TO PRESERVE STONE FRUITS

Steps:

• In a medium saucepan over low heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves. Bring to a simmer and then turn off the heat.
• Sterilize 3 or 4 pint jars (500 ml jars) in boiling water.
• When the jars are cool enough to handle, place the spices in the bottom of each jar. Pack the fruit firmly into the hot jars, leaving about 1/2 inch (1 cm) space at the top.
• Return the brine to a boil and carefully pour it over the fruit, making sure all the fruit is completely submerged, still leaving 1/2 inch (12 mm) headspace in the jar.
• Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick along the inside rim to release any hidden air pockets. Wipe the rims of the jars with a paper towel or a clean damp cloth and seal.
• Process in a hot water canner or a large pot for 15 minutes or according to the manufacturer's instructions. For more information on processing or home canning, check out the USDA's Complete Guide to Home Canning.
• Store your pickled stone fruits in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.

STONE FRUIT PRESERVES

Steps:

• Stir together all ingredients in a 4 quart microwave-safe glass bowl.
• Microwave at high for 8 minutes (mixture will boil). Stir mixture, and microwave at high 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.)
• Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.