Name: Preserves and Harvest Jam
Yield: Each variation makes approximately 2 cups
Cuisine: American
Ingredients: 2½ cups pureed green tomatoes (approximately 2½ pints whole fresh); ½ cup pureed tart green grapes (approximately 1 cup whole fresh); 1 cup pureed red apple, cored and unpeeled (approximately 1 pint whole fresh); ¼ cup pureed dates (approximately ½ cup whole fresh); 1 teaspoon Madagascar vanilla extract; 5 cups pureed jalape’os (approximately 5 pints whole fresh); 1 tablespoon apple pectin (optional; if omitting, add the pith of 1 more lemon for thicker preserves, if desired); 2 cups pureed apricots (approximately 2 pints whole fresh, not dried); ¼ cup pureed fresh fennel stalks; ¼ cup chopped fresh mint; Zest and pith of 1 lemon, grated (approximately 2 tablespoons); 2½ cups pureed strawberries, with greens kept on (approximately 2½ pints whole fresh); Juice of 1 lemon (1½ to 2 tablespoons); 2½ cups pureed watermelon (approximately 2½ pints whole fresh); 1 cup pureed green apple, cored and unpeeled (approximately 1 pint whole fresh); 2 cups sugar; 1 cup pureed Bartlett pear, cored and unpeeled (approximately 1 pint whole fresh); 5 cups fresh fruit or vegetable puree (see variations for suggested combinations); 1¼ cups pureed golden plums (approximately 1¼ pints whole fresh); 1 tablespoon ginger juice or pureed peeled fresh ginger root; 1 tablespoon fresh lime juice

Preparation info

Each variation makes approximately
2 cups

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

For All Preserves

5 cups fresh fruit or vegetable puree (see variations for suggested combinations)
2 cups sugar

Method

Combine the pureed ingredients, sugar, and lemon juice in a saucepan over low heat and cook for 8 to 10 minutes, allowing the juices to fully draw out and the sugar to combine.
When the sugar looks dissolved and the liquid is reduced, add the lemon zest and pith. Bring to a light boil, then add the apple pectin.
Let the mixture bubble, stirring often,