Fruit Preserves Recipes

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Home Canning and Preserving Recipe

Home Canning and Preserving

11.03.14 by Jackie

Because of the drought in California, we haven't been watering our fruit trees much. The good news is that it finally poured this weekend. I hadn't checked out our trees in a long time. So after the rain stopped, Aria, our puppy Earnest Tofu and I took a little walk in the garden. I was pleasantly surprised that--despite the lack of water--guavas were plentiful, with at least 6 to 8 pounds of luscious fruit waiting to be picked. I consider it a luxury being able to harvest anything during this dry period, especially the tropical flavorful jewels we were able to gather. I prepared guava jelly and will share the recipe tomorrow. 

In the meantime, I gathered a list of the preserves I've prepared in the past. Jam and jelly's role isn't only as a topping for bread and butter for breakfast. You can incorporate them in so many creative ways: for salad dressing, meat glaze, syrup for roasted vegetables and of course in sweets and drinks. Get inventive; it may inspire you to do more home canning and preserving!


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Citron Confit Recipe (Candied Lemons) Recipe

"Chose promise, chose due!" is a French expression that approximately translates to "promises are made to be kept". And as promised, this is the recipe for the citron confit I served to my family last night as part of the lemon tofu dish. I made it with approximately two pounds of freshly picked Meyer lemons from our garden.

You'll see that a lot of sugar is required to obtain the beautiful candied coating. But fear not, only a few thin slices per serving are necessary to flavor your dishes and the citron confit stores well for months. The one thing to keep in mind is to use organic, pesticide-free lemons, so even the rind is safely edible.


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