60. CONSERVES do not differ materially from preserves in their
preparation, but they usually consist of a mixture of two or more
fruits, whereas preserves are made from a single fruit. All rules that
govern the making of preserves apply equally well to the making of
conserves.
There are certain fruits that combine very well as far as flavor, color,
etc. are concerned, and these are generally used together in the
preparation of this food. However, almost any combination of fruits may
be made into conserves. This is therefore a very good way in which to
utilize small quantities of left-over fruits. Then, too, a cheap
material may be combined with a more expensive one to make a larger
quantity of a moderately priced product, as, for instance, rhubarb and
pineapple. Again, the pulp from which juice has been extracted for jelly
may be used to make conserve. In fact, a little ingenuity on the part of
the housewife and familiarity with general preserving methods will
enable her to make many kinds of excellent conserves, even though she
may not have a definite rule or recipe to cover the use of the
particular material that happens to be on hand.
61. STRAWBERRY-AND-PINEAPPLE CONSERVE.--The combination of strawberries
and pineapple is an excellent one. The accompanying recipe shows how to
combine these fruits to make a most appetizing conserve.