Fruit Preserve Recipes From Mrs. Wages

Need a new dessert in a hurry? Stumped by how to make that something special? Blue Seal can help. Take a look at these great recipes!

Syrup Recipes for Freezing or Canning Fruits
Canning using your own syrup is so easy with Mrs. Wages.

Ingredients:

• Mrs. Wages Fresh Fruit Preserver
• For Light Syrup (Best for: apples, pears, grapes)
  • Sugar: 2 cups per quart water
  • Yield: 5 cups
• For Medium Syrup (Best for: apricots, cherries, grapefruit, prunes)
  • Sugar: 3 cups per quart water
  • Yield: 5 ½ cups
• For Heavy Syrup (Best for: berries, figs, peaches, plums)
  • Sugar: 4 ¾ cups per quart water
  • Yield: 6 ½ cups

Directions:

• Dissolve sugar in hot water and cool.
• Dissolve 1 teaspoon Mrs. Wages Fresh Fruit Preserver in 1 cup syrup.
• Prepare and pack fruit according to recipe.
• For Fresh Fruit:
  • Sprinkle ½ teaspoon Mrs. Wages Fresh Fruit Preserver on 1 cup sliced fruit and toss.
• To Freeze Without Syrup:
  • Dissolve 3 tablespoons Mrs. Wages Fresh Fruit Preserver in ½ gallon water.
  • Peel and slice fruit and place in solution. Drain.
  • Mix 3 tsp Fresh Fruit Preserver with 1 cup sugar. Sprinkle fruit to form protective coating.

• Seal and freeze.

Strawberry Bombe
Layers of rich brownie and strawberry filling covered in a heavenly whipped cream frosting. This treat is sure to satisfy any sweet tooth.

Ingredients:

• 1 cup butter, melted
• 2 cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 2/3 cup unsweetened cocoa powder
• ½ tsp salt
• ½ tsp baking soda
• 1 quart strawberry ice cream, softened
• 1 cup prepared Mrs. Wages Strawberry Freezer Jam, thawed

Topping:

• 1 cup heavy whipping cream
• 2 Tbsp confectioners’ sugar
• ¼ tsp vanilla extract
• Sliced Strawberries

Directions:

• Preheat oven to 350°F
• Coat two 8-in. round baking pans with cooking spray and line with waxed paper set aside.
• In a large mixing bowl, combine the butter, sugar, eggs and vanilla extract.
• In another bowl, combine the flour, cocoa powder, salt and baking soda.
• Beat until smooth.
• Divide batter between prepared pans.
• Bake for 22-26 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely in pans on wire racks.
• Line a 1½ quart metal bowl with plastic wrap.
• Layer 1 brownie inside prepared bowl (brownie will crack).
• Cover and freeze for 20 minutes.
• Spoon ice cream into brownie-lined bowl smooth top.
• Spread prepared Mrs. Wages Strawberry Freezer Jam over ice cream.
• Place remaining brownie layer over jam.
• Cover and freeze for 4 hours or until ice cream is firm.
• Invert brownie onto a serving plate. Remove bowl and foil. Return to freezer.
• In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla extract continue to beat until soft peaks form.
• Spread whipped cream over top and sides of Strawberry Bombe.
• Garnish with sliced strawberries.

*Cook’s Note: Make the strawberry freezer jam from fresh strawberries and Mrs. Wages Freezer Jam Fruit Pectin before hand or buy prepared strawberry jam at the store to save time.