Used with permission from the new 250 Home Preserves Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Rumpot Conserve. Makes about six 8-ounce (250 mL) jars
4 cups assorted berries (preferably half dark 1 L and half red),
such as raspberries, blueberries, blackberries, black and/or
red currants, gooseberries, sliced strawberries
3 cups finely chopped pitted tree fruits,
750 mL such as apricots, nectarines,
plums or sour (tart) or sweet cherries
6 cups granulated sugar 1.5 L
1/4 cup amber rum 60 mL
- 1. Place berries in a Dutch oven or a large, deep, heavy-bottomed pot.
- Bring to a boil over high heat; reduce heat and simmer for 3 minutes.
- Use a potato masher to crush berries. Stir in tree fruits.
- 2. Add sugar in a steady stream, stirring constantly.
- Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar.
- Reduce heat and boil rapidly, stirring often and reducing heat further as mixture thickens, for 12 to 14 minutes or until mixture reaches a soft, jam-like consistency.
- Test for doneness (for details, see page 201).
- 3. Remove from heat and stir in rum. Skim off any foam.
- 4. Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
- 5. Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
- Freeze small leftover bits of excess fruit and make this conserve when you have collected enough. Supplement with store-bought frozen fruit if you don’t have quite enough. Measure the volume of fruit while frozen, then let thaw before adding to the pot.
- Some conserves have a tendency to sputter when they start to thicken. If this happens, reduce the heat. Wear oven mitts to prevent burns.
When my friend Sylvia L. was making Rumpot to serve to her family over the holidays, I thought it would be a great idea for a conserve! It is a little chunkier than most jams and conserves, but is less thick. Because it is a soft-set conserve, it is easy to spoon over ice cream, frozen yogurt or cake. It should still move slightly in the jars after cooling. If you want to use it as a spread, cook it longer, until the desired consistency is reached.
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