#preserves

[oracle-fae]

[fullcravings]

Christmas Linzer Cookies with Raspberry Preserves

[thatsbelievable]

[julianplum]

Prompt 9: preserves + moon // gouache and neocolor crayon on hot press paper

[crazyneutral]

@vaspider this is slightly your fault because you gave me the motivation to preserve things

Candied orange peel! Much less of a messy process than I remembered, since last time was two years ago. And orange syrup! I swear it's not burnt, I just used brown sugar because it's what my mom keeps on hand. I am Very tired and they are delicious. Kind of bitter because I only boiled it once, but that's normally how my dad likes stuff anyway

[vintage-ukraine]

Preserves by Valeriy Mozok, 1982

[fallauween]

Clear Glass Mason Jars

[ahedderick]

This will be the last (major) peach project for the year. These would *never* have fully ripened, due to the mold issue, so I trimmed the yucky spots and puréed the slightly-underripe peaches. Jam recipes will tell you that you can't purée the fruit. Because reasons!! However, they are giving directions for perfect, County-fair-winning jams. In real life you. can. purée the fruit. In this case, it felt like my best option. I added a little orange juice (because!) and ended up with 6 cups of fruit.

I used Pomona's pectin, not-quite 2 cups of sugar, and cinnamon/clove/nutmeg blend spice.

Another reason for using purée instead of chopped or crushed fruit is spreadability. This spread beautifully, and if you don't want chunks of fruit for any reason (sensory issues? digestive issues?), this works very well.

[veganmade]

Violet Sugar | alifeinthesunblog

[cerealkiller740]

1957 Ball Canning Jars

[lowspoonsfood]

Applesauce from scratch

The perfect thing to do with that bag of apples that's about to go moldy when you don't have the energy to make anything complicated. It's also, like, the easiest recipe ever.

Things you need:

Apples

A bit of water

Optional: cinnamon, sugar, vanilla, lemon juice etc

Pan

Wooden spoon

Optional: potato masher

Cut your apples. You can peel and core them, but it's not strictly necessary.

Add the apples to your pan. Add a bit of water so they're not completely dry.

Turn on the heat to medium. Once the water starts bubbling, turn it down all the way and add a lid to the pan. Now just let it bubble away for as long as you want, stirring every 10/15 minutes and adding water if the mixture becomes too dry.

Once the applesauce has reached your desired doneness and soggy/dryness, you can either use the potato masher to break up bigger pieces or leave them as-is.

The applesauce is absolutely delicious still warm, but also incredibly yummy cooled down. It'll keep for a few days in the fridge, I'm not sure how long though.

[euphorictruths]

Bear Creek Preserve, Pennsylvania

[fullcravings]

Iced Cherry Almond Linzer Cookies

[raporzdeli]

[life-spire]

[fainfrumos]

30 jars yet to be filled, Brasov [17.11.23]