Preserve! Leftover Fruit

Cold and stormy winter days make us long for warm and delicious treats.  And one thing Potluck Paradise has taught us . . . adapting recipes can bring surprising deliciousness. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier. Or tastier. We gave a jar to a friend and her husband opened it. He said that it tasted like an unusually delicious honey, as he ate spoon after spoon. 

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.  Store the finished preserves in the refrigerator for up to a month, or in the freezer for longer. 

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh and Gala, other apples should cook and preserve the same way. Worst case, you'll have a potluck preserve that resembles apple butter.  That's not terrible. 

Amazing Apple Preserves

Well, one thing Potluck Paradise has taught us . . . Everything old is new again. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier.

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh.

Two Ingredient Strawberry Preserves

You can't go wrong with these easy-to-make fresh strawberry preserves. Two ingredients. . .two hours waiting time. . . then cook . . . dissolving remaining sugar for about 10 minutes and then slow-boiling down into preserves for another 10. If preserves don't quite thicken . . . you have ice cream sauce. Too thick . . . and you can thin with a bit of water, wine, brandy, or juice.

Perfect for making the most of "U-picked" summer bounty, just as good for turning less-than-perfect fruit (strawberries, peaches, plums, or other juicy soft fruits) into a delicious spread. Simple to make a pint or two as a surprise holiday gift in the dead of winter from store-bought berries.

Two Ingredient Strawberry Preserves

2 cups strawberries, washed, stems removed and cut into quarters (unless very small)

2 cups sugar

Sprinkle the sugar over the berries and let stand for 2 to 3 hours at room temperature (or up to 8 in the refrigerator). Stir from time to time as the strawberries yield juice. When ready to cook, put the mixture in a large pot and slowly bring to a boil, stirring as sugar dissolves. This should take about 10 minutes. Reduce heat, but keep mixture at a slow boil, and cook for 10 minutes. Remove from heat and skim off any white foam. Pour preserves into sterilized jars and process according to USDA guidelines. Or keep preserves in the refrigerator for up to a month

IMPORTANT NOTE: select a pot that allows mixture to boil up four or five times the original volume as it cooks.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.