Every year, we put up numerous jars of Raspberry Jam to last us through the winter. And every year, we run out. We love jam. We eat it on toast, on biscuits, on scones. We add it to cookies, slather it on crumpets and pair it with peanut butter. We are, in fact, jam snobs.
Raspberry jam is our favorite, although Blackberry jam and Huckleberry jam rank high on our list. This year, I decided to try my hand at another variety of preserved berry goodness. I made Raspberry Orange Conserve. The main difference between jam (preserves) and conserves is the number of fruits used. Jams are made with only one variety of fruit at a time and conserves are two or more fruits combined. In order to stretch out our Raspberry jam (hopefully to make it last until next summer), I decided to transform our simple Raspberry jam into a decadent Raspberry Orange conserve.
|A portion of our bounty|
After making a number of batches of basic Raspberry jam (to appease those of us who like the simpler things in life), I decided to try my hand at something new. Looking through numerous canning cookbooks, I failed to come up with a recipe that exactly suited my tastes, so I decided to use a basic recipe and tailor it to ingredients I had on hand. The results were spectacular! Wow! Raspberry with the tang of orange is a perfect combination. To add even more interest, I added a handful of walnuts to the conserve, making it wonderfully suited for scones and biscuits.
Oh, now I'm thinking of all kinds of other combinations - Cranberry/Orange, Blackberry/Huckleberry - this could be fun!
Raspberry Orange Conserve
4 C raspberries (washed & crushed)
2 C orange pulp (peel, discard peel and pith, liquefy in a blender)
1 box pectin (or 6 T bulk pectin)
8 1/2 C sugar
1/4 C nut meats (optional)
Measure the raspberries and orange pulp into large pot. Add the pectin and stir well. Begin heating berries on medium/high heat, stirring frequently. Bring to a rolling boil (cannot stir down boil) and add sugar all at once. Stir until sugar dissolves and bring mixture back up to a rolling boil, stirring constantly, add nut meats. Boil for 2 minutes. Ladle into sterilized canning jar, cap off and process for 10 minutes in a water bath.
|The raspberries crushed and ready to go|
|After the blender|
|Orange commingling with raspberry|
|Adding the nut meats|