Preserves & Fruit Butters
apple butter To make your own: Bring 2 cups sliced apples, 1/4 cup sugar, and 1/4 cup apple juice or cider to a boil, then simmer gently for one hour, stirring occasionally. Remove from heat, add 1/2 teaspoon cinnamon, then mix in a blender or food processor until smooth.
applesauce Substitutes: pumpkin puree OR plum puree apricot jam
black currant jelly See currant jelly.
blueberry jam cloudberry preserves Notes: These preserves are sweet and somewhat mild. Look for them in Scandinavian markets. cranberry sauce
currant jelly Notes: There are two types: black currant jelly and the far more common red currant jelly. Substitutes: grape jelly OR 3 parts apple jelly plus 1 part lemon juice OR muscadine jelly
ginger jam Where to find: Asian grocery stores Substitutes: chopped candied ginger
grape jelly Substitutes: muscadine jelly OR red currant jelly
kumquats in syrup. Substitutes: preserved figs
lekvar See pureed prunes.
loganberry jam maraschino cherry Pronunciation: mare-uh-CHEE-noh OR mare-uh-SKEE-noh Notes: These sugar-soaked and dyed cherries come in two colors: red (almond flavored) or green (mint flavored). Cooks usually use them to garnish desserts and drinks. marmalade mincemeat mint-flavored apple jelly
muscadine jelly Substitutes: grape jelly OR red currant jelly
prune butter See pureed prunes.
prune lekvar See pureed prunes.
prune puree See pureed prunes.
pureed prunes = prune puree = prune lekvar = lekvar = prune butter To make your own: Simmer for ten minutes one cup pitted prunes plus one cup water, then puree strained prunes plus1/4 cup cooking liquid OR mix in blender or food processor 1 1/3 cup pitted prunes and 6 tablespoons water until prunes are finely chopped. Substitutes: apple butter OR Lighter Bake (a mixture of pureed prunes and apples)
red currant jelly See currant jelly.
Copyright © 1996-2005 Lori Alden