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Some Unusual Fruit Preserves
Appears in
By Audrey Ellis
Published 1971
If you are confronted with a glut of fruit, and have bottled enough, and made sufficient jam for the family’s needs, you will be interested in this chapter which includes a number of less everyday recipes. Some will probably be less familiar to many readers because the proportion of fruit required to produce the preserve is relatively high. They are not particularly economical to make unless you really have baskets of fruit at your disposal.
Fruit butters and cheeses are traditional country preserves and are usually made only when there is a real glut of fruit, since a large quantity of fruit gives only a comparatively small amount of the finished product. They are particularly useful in the case of fruits containing a lot of pips and stones, such as blackberries and damsons, as all the fruit is sieved before adding sugar. If you have a small child or someone on a gastric diet, this is the type of preserve to make.