Time to preserve a little conserve
"I am also sending along an absolutely divine recipe for a quick and easy-to-make grape conserve using Concord grapes that will soon be on the market,'' she says.
"It's taken from the same source, 'Summer in a Jar: Making Pickles, Jams & More,' as the sauerkraut."
8 cups Concord grapes (no stems)
1/2 cup water
1 pear, peeled and finely chopped
1/2 lemon, finely chopped
1 1/2-2 cups honey or sugar
1 tablespoon cinnamon
1 tablespoon chopped almonds or walnuts
In a large covered kettle, combine the grapes and water. Cook until the grapes are quite soft, about 10 minutes. Strain through a food mill to remove the seeds and skins. You will have about 4 cups of grape puree.
In a non-aluminum saucepan, combine the grape puree, pear, lemon, honey or sugar and cinnamon. Bring to a boil over medium-high heat and boil for about 15 minutes. Add the nuts and continue to boil until the mixture becomes thick, 10 to 15 minutes more. The conserve should have a jam-like consistency.
Remove from the heat. Ladle the hot conserve into clean, hot half-pint jars, leaving 1/2-inch head space. Seal. Process in a boiling-water bath or steam canner for 10 minutes. Remove and adjust seals if necessary. Let cool undisturbed for 12 hours.
Store in a cool, dry place. Keep opened jars in the refrigerator.
Makes about 5 half-pints.
Pasties will once again be available from 9 a.m. to 3 p.m. Nov. 10 at the Seattle Laestadian Lutheran Church, 22420 102nd Ave. SE, Woodinville (near Maltby). For information on prices or to order online, go to www.harvestmarket.weebly.com.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail.
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