| Back in the old days, our grandmothers, | | | | serve it with your festive dinners, or even your |
| great-grandmothers and great-great-grandmothers | | | | everyday meals. To make the conserve, simply go to |
| that lived on farms (back in those days just about | | | | the farmer's market or the produce section of your |
| everybody did), always preserved the berries they | | | | grocery store, and purchase one pound of Bing |
| grew. Sometimes our foremothers even foraged, or | | | | cherries and 2 pints of ripe, red strawberries. Make |
| had the kids or grandkids forage for wild berries such | | | | sure you have sugar, lemon juice and almond extract |
| as red chokeberries, clusters of wild grapes or | | | | at home. If you don't, purchase these items while |
| black-blue plump raspberries to make their jams and | | | | you're at the store. |
| conserves. Many women developed specialty items | | | | You'll need to pit your cherries to yield 2 1/2 cups. |
| which they gave away as gifts or sold at roadside | | | | Then you'll need to wash and trim your strawberries. |
| stands. Later on, many sold their preserved berries | | | | Slice them to yield 2 cups. You'll need 3 cups of |
| by mail and in gourmet shops. | | | | sugar, ¼ cup of lemon juice and 1/4 teaspoon |
| The direct-from-the farm taste of these fruity | | | | of almond extract. Combine the strawberries, cherries |
| delicacies were, and still are far superior to the | | | | and sugar together and cook over low heat in a |
| gooey, gelatinized, sugary concoctions we buy today | | | | heavy duty saucepan. Constantly shake the pan until |
| at the grocery store. It's worth the trip to the | | | | the sugar is absorbed. When the sugar is absorbed, |
| neighborhood farmers market to buy some berries | | | | increase the heat, and boil for eight minutes while |
| that are in season, and whip up a batch of jams, | | | | stirring occasionally. Then add the lemon juice and |
| jellies and conserves. If you grow your own berries, | | | | almond extract and boil 3-5 minutes until the jellying |
| so much the better! You will be doubly rewarded by | | | | point is reached. Skim the top. |
| not only successfully growing your own crop, but | | | | Now, ladle the conserve mixture into sterilized hot |
| then by creating a delicious, fruity addition to your | | | | jars within about 1/8'" of the jar's top. Wipe the jar |
| special dinner. | | | | rims and adjust the lids. Next, process the jars in a |
| Conserves are an interesting twist on the normal | | | | boiling water bath for five minutes. Then remove |
| jellies, jams and preserves that we always see in the | | | | them from the canner to cool on a kitchen towel. If |
| stores. They look like jams and also have the same | | | | you are using old-fashioned sealers, complete the |
| consistency, but are a little different. Conserves are | | | | seals now. This recipe makes two pints. Of course |
| made with a combination of two fruits, and | | | | you can make more by doubling the recipe. Try this |
| sometimes nuts and raisons are added. They are | | | | conserve with ham or lamb. Yummy! |
| especially good accompaniments for meat and | | | | People today are more and more willing to try their |
| poultry, and make a festive addition to a holiday or | | | | hands at preserving their own foods. Jams, jellies and |
| special occasion dinner. They are the "elite" of the | | | | conserves are very popular with most of us, and are |
| jelly world. | | | | easily preserved at home. Why not try and make a |
| This wonderful strawberry/cherry conserve is not | | | | batch of strawberry/cherry conserves for your next |
| only bright and beautiful to look at; it's loaded with | | | | festive occasion today. Your guests will be glad you |
| that delicious old-fashioned flavor. You'll be proud to | | | | did. |