Confetti Ambrosia Jam Food

CONFETTI AMBROSIA JAM

Steps:

• Measure 3 cups of sugar & set to one side near stove.
• Put 1/2 lemon juice in non-reactive 4 quart pot. Slice pears as thinly as possible, putting them into lemon juice ASAP to minimize browning. Slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. Goal for the slices is wafer-thin.
• Add pineapple, coconut shreds & sliced cherries to pot.
• Stir in the pectin, mix well without tearing up orange shreds. Let sit 5 minutes. Boil to hard boil that can't be stirred down & boil one minute.
• Add sugar all at once & stir well to incorporate. Bring to hard boil & boil 4 minutes.
• Ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.

AMBROSIA CONSERVE

Steps:

• Combine pineapple, orange juice and peel in a large saucepot.
• Simmer 10 minutes.
• Add sugar, stirring until dissolved.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat; stir in coconut, cherries and almonds.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water bath.
• Cover with dry towel.
• Allow to stand until lids seal and cool.

AMBROSIA

Steps:

• I drain & quarter cherries first. Then drain & squeeze the crushed pineapple. Then I drain & add the remaining canned ingredients and stir in the pudding mix, sour cream & cool whip. I add the marshmallows last and stir them in gently.
• Chill then serve.