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Recipe(tried): Fruits with Spirit

Preserving - Fruit
FRUITS WITH SPIRIT

Fruit can be magically transformed into an enchanting dessert with the addition of your favorite wine or liqueur.

SYRUP FOR 4 PINT JARS

1 lemon
2 1/2 cups water
2 cups granulated sugar

CANNING PROCEDURE:

Partially fill a boiling water canner with hot water. Place clean pint canning jars in canner, cover and begin to bring water to a boil over high heat.

Prepare fruit as directed below. As you work, place all fruits except grapes, pineapple and sweet cherries in 4 cups water mixed with 1/4 cup lemon juice. Drain fruit before placing in jars.

Prepare syrup: grate rind of lemon; place in a medium saucepan. Squeeze 2 Tbsp. juice from lemon; add to rind. Stir in water and sugar. Bring to a boil over high heat and boil gently for 1 minute. Meanwhile, place lids in hot or boiling water according to manufacturer's directions.

Remove jars from canner. Add choice of liqueur as suggested below and pack fruit into jars. Ladle hot syrup over fruit to within 1/2 in of rim (head space). Remove air bubbles by sliding a small clean wooden or plastic spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim to remove any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place jars in canner and adjust water level to cover jars by 2 to 2 inches. Cover canner and return water to a boil. Process for times given below.

Remove jars from canner and cool for 24 hours. Check jar seals (sealed lids turn downward). Wipe jars, label and store in a cool, dark place.

TIP: Sugar greatly enhances the flavor and texture of canned fruit, but it is not essential in the preserving process. Reduce the sugar if you choose.

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APRICOTS: 7 cups halved (about 2 lb). Dip in boiling water 30-60 seconds to blanch. Remove skins, cut in half and pit.

SPIRIT PER PINT: 1 Tbsp. peach schnaps or Amaretto or 2 Tbsp. brandy or run. Processing Time: 20 minutes.

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CHERRIES: (sweet) 7 cups (about 2 lb) Pit cherries.

SPIRIT PER PINT: 1 Tbsp. kirsch or Amaretto or 2 Tbsp. port or sherry.

Processing Time: 15 minutes.

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GRAPES: Seedless 8 cups. Whole or halved (about 2 lb) Remove stems. Leave whole or cut in half.

SPIRIT PER PINT: 1 Tbsp. orange liqueur or kirsch or 2 Tbsp. port or sherry.

Processing Time: 15 minutes.

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PEACHES OR NECTARINES: 6 cups sliced (about 2.5 lb) Dip peaches in boiling water 30 to 60 seconds to blanch. Slip off skins, cut in half, pit and slice.

SPIRIT PER PINT: 1 Tbsp. orange liqueur or Chambord or 2 Tbsp. Peach schnaps.

Processing Time: 20 minutes.

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PEARS: 6 cups sliced (about 2.5 lb). Peel, core and slice.

SPIRIT PER PINT: 2 tsp. creme de menthe or 1 Tbsp. Frangelica or 2 Tbsp. brandy or rum.

Processing Time: 20 minutes.

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PINEAPPLE: 1 whole, cubed. Peel deep enough to remove eyes. Cut into quarters and remove core cut into cubes or spears.

SPIRIT PER PINT: 2 tsp. creme de menthe or kirsch or 2 Tbsp. brandy or rum.

Processing Time: 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PLUMS: 6 cups sliced (about 2.5 lb) Pit and slice.

SPIRIT PER PINT: 1 Tbsp. Amaretto or peach schnaps or 2 Tbsp. port or rum.

Processing time. 15 minutes.

Small Batch Preserving

MsgID: 204486
Shared by: Olha
Board: Canning and Preserving at Recipelink.com
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