CONSERVES

60. CONSERVES do not differ materially from preserves in their preparation, but they usually consist of a mixture of two or more fruits, whereas preserves are made from a single fruit. All rules that govern the making of preserves apply equally well to the making of conserves.

There are certain fruits that combine very well as far as flavor, color, etc. are concerned, and these are generally used together in the preparation of this food. However, almost any combination of fruits may be made into conserves. This is therefore a very good way in which to utilize small quantities of left-over fruits. Then, too, a cheap material may be combined with a more expensive one to make a larger quantity of a moderately priced product, as, for instance, rhubarb and pineapple. Again, the pulp from which juice has been extracted for jelly may be used to make conserve. In fact, a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves, even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand.

61. STRAWBERRY-AND-PINEAPPLE CONSERVE.--The combination of strawberries and pineapple is an excellent one. The accompanying recipe shows how to combine these fruits to make a most appetizing conserve.

STRAWBERRY-AND-PINEAPPLE CONSERVE

Prepare the strawberries as for canning. Peel and slice the pineapple, remove the eyes, and cut into small pieces. Add the water to the sugar in a preserving kettle, and allow it to come to a boil. Drop the pieces of pineapple into the sirup and cook them until they are tender. To this add the strawberries and cook for 5 or 10 minutes longer. The conserve should then be sufficiently cooked to put into the jars. If the juice seems too thin, fill the jars, which should be hot sterilized ones, about three-fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right consistency. Remove the boiling sirup from the stove, and pour it over the fruit in the jars until they are full. Allow the conserve to cool, and then seal, first with paraffin and then with metal or paper covers. Label each glass and set away for future use.

62. STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with either strawberries or pineapple. The accompanying recipe is for strawberries and rhubarb, but if pineapple is desired, it may be substituted for the strawberries in the same quantity.

STRAWBERRY-AND-RHUBARB CONSERVE

Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin. Add the water to the sugar, and bring to a rapid boil in a preserving kettle. Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized glasses, and when cool seal in the usual way. Label and store.

63. PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be made than pineapple-and-apricot conserve. The tartness of the apricots gives a flavor that is pleasing to most persons.

PINEAPPLE-AND-APRICOT CONSERVE

Wash the apricots, plunge them into boiling water to remove the skins, and then cut into quarters. Peel and slice the pineapple, remove the eyes, and cut into cubes. Add the water to the sugar in a preserving kettle, and bring to the boiling point. Add the pineapple to the sirup, and cook until tender. Then drop in the apricots and boil several minutes longer. Have hot sterilized glasses ready, fill them with the conserve, and when cool seal in the usual way. Before putting the glasses away, label each one neatly.

64. CRAB-APPLE-AND-ORANGE CONSERVE.--It is a good idea to make crab-apple-and-orange conserve at the same time that crab-apple jelly is made, for the pulp that remains after extracting the juice may be utilized for the conserve. However, if it is desired to make it at some other time, fresh pulp can be prepared for the purpose.

CRAB-APPLE-AND-ORANGE CONSERVE

To the crab-apple pulp, add the sugar, and place over the fire to boil. Peel the oranges, scoop out the white portion from the peelings, cut the peelings into thin strips, and add to the crab-apple pulp. Remove the pulp of the orange from the skins and from between the sections, cut it into small pieces, and add to the boiling mixture a few minutes before it is removed from the stove. When it has cooked thick, pour into hot sterilized glasses. Cool and then seal and label.

65. PLUM CONSERVE.--A rather unusual conserve is made by combining raisins and English walnut meats with plums. The accompanying recipe gives directions for the preparation of this conserve.

PLUM CONSERVE

Wash the plums, cut them in half, and remove the seeds. Add the water to the sugar, place over the fire in a preserving kettle, and stir until the mixture comes to a rapid boil. Wash the raisins, which should be seeded, add them with the plums to the sirup, and cook until the mixture is the consistency of jelly. Just before removing from the stove, add the nut meats. Pour the mixture into hot sterilized glasses, cool, seal, and label. If very sour plums are used, increase the amount of sugar.

66. CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with pineapple in a conserve. Sweet cherries should, if possible, be used for this purpose.

CHERRY-AND-PINEAPPLE CONSERVE

Wash, stem, and seed the cherries. Slice and peel the pineapple and remove the eyes. Put the sugar and water over the fire in a preserving kettle, and stir until the sirup comes to the boiling point. To this sirup add the pineapple and the cherries and cook until the juice is very thick. Pour into hot sterilized glasses, cool, seal, and label.

67. RED-RASPBERRY-AND-CURRANT CONSERVE.--A conserve having a very attractive color and a most appetizing flavor is made by combining red raspberries with red currants.

RED-RASPBERRY-AND-CURRANT CONSERVE

Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them. Add the water to the sugar and put the mixture over the fire to boil. Add the currants to this, and stir until the mixture comes to the boiling point. Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label.

68. CARROT CONSERVE.--Conserve made from carrots will be found to be surprisingly delicious, and it has the added advantage of being inexpensive.

CARROT CONSERVE

Boil the carrots until tender and chop or put through a grinder with the lemon rind. Then mix with the sugar, water, and lemon juice, and boil for about 1/2 hour or until thick. Put into hot sterilized glasses, cool, seal, and label.