You have not lived until you have made your own preserves. Unless, of course, you don’t use jelly or jam? This recipe is very easy because it uses the water-bath method for preservation.
A conserve is very similar to preserves, except it is usually a combination of two fruits and/or dried fruits and/or nuts. This is great served with oatmeal or have a little with some spicy pork chops. This recipe is easy to can because its done in the water-bath method.
Conserves are similar to preserves, but they can be made with dried fruit and nuts and are much more forgiving in texture.
Serve this as a complement to baked ham or turkey breast. It is also great as a party appetizer on cocktail rye bread with a little cream cheese or my favorite – yogurt cheese. I have provided the full recipe if you want to can it and also the amounts for a single jar which will not need to be processed, just keep refrigerated for up to 3 weeks.
This is what my grandmother used to call “cut fries.” She made them often because we loved them so.
Sausages is a misnomer since this dish is vegetarian. This was an especially popular dish during times of war when meat was scarce as it calls for breadcrumbs in place of meat. You can use ordinary bread crumbs, but panko give you more texture.