How to Preserve Fruit in a Crock-Pot


| 8/24/2015 5:00:00 AM


Tags: Preservation Methods, Preservation Tips, Summer Fruit, Fall Fruit, Canning Fruit, Fruit Preserves, Fruit Butters, Pectin, Natural Preservatives, Leslie Diane,

Over the years, I’ve followed many different recipes for fruit butters and preserves. At first I always measured the exact amounts listed, fretting over whether or not I’d added enough lemon or sugar and constantly worrying that it would go bad or mold on me. But what I discovered is that fruit preserves are incredibly forgiving.

Fruit butters and preserves allow for a certain amount of creativity in their spice-and-sugar content. The one caveat being that the less sugar you use, the shorter its refrigerator life span will be before mold tends to pop up. This is because sugars act as a natural preservative, which is why you see roughly a 1:1 ratio of fruit and sugar in many recipes. (For example, 1 cup fruit for every 1 cup sugar.)

But sugars aren’t the only preserving ingredient you can use. Ingredients such as cinnamon, cloves, ginger and lemon juice also protect against spoilage. And you don’t even need a canner to create delicious, long-lasting fruit butters and preserves—I have found much success using a Crock-Pot. Best of all, they can keep in the freezer for up to a year, allowing you to take them out as needed.

Fruit Preserves Recipe

Simple Fruit Preserves Recipe

• 5 pounds fruit
• 4 cups sugar
• Pectin

Yes, it truly is that simple! You can even add complimentary spices to this simple recipe and personalize it to suit your tastes.




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