Conserves

A popular confection in Victorian England, conserves ranged from whole or sliced fruits preserved in a thick syrup to a jam-like mixture of chopped fruits, nuts and dried fruits. Here in the U.S. the FDA requires preserves and jams to have specified minimum amounts of sugar - if they are made with less sugar, producers call them conserves.

June Taylor makes her delicious, soft-set conserves according to traditional methods, using very little sugar and no commercial pectin. Her goal - met and exceeded! - is to preserve the wonderful, fresh flavors of the fruit.