Orchard Field Preserves

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Orchard Field Preserves

 

'Orchard Field' because the recipe uses two fruits from the orchard and

two from the field. Good for spring.

 

Makes 6-8 small (6 -8 ounce) jars

 

1 medium seedless orange - ground up

2 cups fresh apricots - quartered

8 cups rhubarb - chopped into one inch dice

2 cups strawberries (large ones crushed, small ones whole)

9 cups sugar, approximately (should be 3/4 cup sugar per 1 cup fruit)

 

Puree or grind orange in food processor until smooth.

 

Prepare other fruit. Spray a large heavy bottom pot or preserving kettle

with cooking spray.

 

Place fruit and sugar in pot and heat on low to medium to allow sugar to

melt and fruit to become liquidy. Increase heat to medium/high and boil

until foam forms. Skim off foam. Gently boil until jam is thick and

sticky and tests done - soft ball to jelly stage (about 230 F.). (To

test without a thermometer, chill a saucer in the freezer for 15

minutes. Place a spoon of jam on it and see if jam runs thickly, in a

single stream when saucer is tilted).

 

Ladle into sterilized jars and process according to jar manufacturer

instructions.

 

Makes about 6-8 small jars.

 

 

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