It’s difficult to conjure up much enthusiasm in the produce section at the market this time of year. I’m tired of winter, not too thrilled about the slush and mud of early spring, and am ready to pick raspberries while wearing flip flops.
Raspberries, where are you?
While we wait for the market to burst with the flavors of summer, let’s enjoy one last hurrah with the sturdy fruits available in late winter. This simple fruit cocktail recipe will jazz up your breakfasts and lunchboxes, at least until those raspberries arrive.
Ingredients (makes 8 pints)
6 apples, peeled, cored, and cut in bite size chunks
6 pears, peeled, cored, and cut in bite size chunks
4 cups of small green grapes
2 cups of raisins
8 tablespoons lemon juice
16 whole cloves
16 whole allspice
8 small cinnamon sticks
8 cups of water
4 cups of sugar
Step 1) Combine water and sugar in a saucepan. Bring to a low boil with occasional stirring, and remove from heat.
Step 2) Combine all fruit in a large bowl.
Step 3) Place 2 whole cloves, 2 whole allspice, 1 small cinnamon stick, and 1 tablespoon lemon juice in the bottom of each sterilized, pint size canning jar.
Step 4) Pack each canning jar full to bottom of neck with fruit.
Step 5) Fill each canning jar with water and sugar mixture, leaving 1/2 inch of headspace.
Step 6) Poke out air bubbles and wipe rims of jars clean. Top with lids and bands. Process in a boiling water bath for 20 minutes.
Step 7) Allow to cool, and check seals before storing. Enjoy!