Free Food in Jars by Marisa McClellan

translates them into a satisfying, not-too-sweet spread. What’s more, you don’t have to be Jewish to enjoy it. Try it with roasted meat or a side of runny cheese.
MAKES 5 (HALF-PINT/250 ML) JARS
    8 cups peeled and chopped apples (about 4 pounds/1.8 kg apples; see note, page 000)
    1½ cups/360 ml 100-percent grape juice (no sugar added)
    1 cup/240 ml honey
    1 cup/200 g granulated sugar
    2½ teaspoons ground cinnamon
    Â½ cup/70 g almonds, toasted and chopped
    Prepare a boiling water bath and 5 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    Combine the apples and grape juice in a large, nonreactive pot. Cook over high heat for about 15 minutes, until the apples are tender and the liquid has reduced. Using an immersion blender or a potato masher, blend or mash about two-thirds of the apples. Leave the remaining third in chunks to give the finished conserve some texture.
    Add the honey and sugar and continue to cook on high heat until it reaches 220°F/105°C, about 10 to15 minutes. This is a splattery recipe, so make sure to take care while cooking that you don’t burn yourself. A mesh splatter screen is useful here.
    When the conserve has reached 220°F/105°C, remove the pot from the heat and add the cinnamon and nuts. Stir to combine.
    Ladle the conserve into the prepared jars, leaving a generous ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).

PEAR GINGER CONSERVE
    T HIS CONSERVE IS THE FIRST COUSIN OF THE PEAR Ginger Jam on page 46. The addition of chopped orange rind and walnut transforms it into a preserve that has a bit of kick and chew which complements a variety of cheeses. It also happens to be a divine spread on a slice of raisin-nut bread.
MAKES 2 (1-PINT/500 ML) JARS
    6 cups cored and chopped Bartlett or Anjou pears (about 3 pounds/1.4 kg)
    1 whole orange, seeded and finely chopped
    3 cups/600 g granulated sugar
    Zest and juice of 1 lemon
    1 tablespoon grated peeled fresh ginger (from about one 2-inch/5 cm piece)
    Â¾ cup/85 g chopped walnuts
    Prepare a boiling water bath and 2 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    In a large nonreactive pot, combine the pears, chopped orange, and sugar. Bring to a simmer over medium-high heat. Add the lemon zest and juice and grated ginger and stir to combine.
    Increase the heat and bring to a boil. Cook until the syrup turns translucent and the pears are soft enough that you can crush them with the back of your spoon, about 15-20 minutes.
    Stir in the chopped walnuts and cook for an additional 5 minutes, stirring frequently.
    Remove the pot from heat and ladle the conserve into the prepared jars, leaving ½ inch/12 mm headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).

    Pear-Ginger Conserve & Apple-Pear Chutney

CRANBERRY CONSERVE
    W HEN I FIRST MADE THIS CONSERVE, I WASN’T sure what to do with it. It had the punchy bitterness of marmalade, but with the texture of a relish. However, soon enough, it had grown on me to the point where I couldn’t imagine eating roast chicken without a dab. It’s wonderful around the holidays, when most people have a surplus of baked ham and roast turkey.
MAKES 5 (HALF-PINT/250 ML) JARS
    3 cups/300 g fresh cranberries
    1 cup/240 ml orange juice
    1 whole orange, seeded and finely chopped
    1 tart apple (such as Granny Smith), peeled, cored, and minced
    12 dried apricots, chopped
    Â½ cup/120 ml honey
    2 cups/400 g granulated sugar
    Â½ cup/70 g slivered almonds
    Â½ teaspoon ground ginger
    Prepare a boiling water bath and 5 half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them