apple butter   To make your own:  Bring 2 cups sliced apples, 1/4 cup sugar, and 1/4 cup apple juice or cider to a boil, then simmer gently for one hour, stirring occasionally. Remove from heat, add 1/2 teaspoon cinnamon, then mix in a blender or food processor until smooth.

	applesauce  Substitutes:  pumpkin puree OR plum puree
	apricot jam

	black currant jelly  See currant jelly.
	blueberry jam
	cloudberry preserves  Notes:  These preserves are sweet and somewhat mild.  Look for them in Scandinavian markets.
	cranberry sauce

currant jelly  Notes:   There are two types:  black currant jelly and the far more common red currant jelly.    Substitutes:  grape jelly OR 3 parts apple jelly plus 1 part lemon juice OR muscadine jelly

ginger jam  Where to find:  Asian grocery stores  Substitutes:  chopped candied ginger

 

	gooseberry preserves
	grape jelly  Substitutes:  muscadine jelly OR red currant jelly

kumquats in syrup. Substitutes:  preserved figs

lekvar  See pureed prunes. 

	loganberry jam
	maraschino cherry  Pronunciation:  mare-uh-CHEE-noh OR mare-uh-SKEE-noh  Notes:   These sugar-soaked and dyed cherries come in two colors:  red (almond flavored) or green (mint flavored).  Cooks usually use them to garnish desserts and drinks.
	marmalade
	membrillo = quince paste  Notes:  This is a Spanish delicacy.
	mincemeat
	mint-flavored apple jelly

muscadine jelly  Substitutes: grape jelly OR red currant jelly

prune butter  See pureed prunes.

prune lekvar  See pureed prunes. 

prune puree  See pureed prunes. 

 

pureed prunes = prune puree = prune lekvar = lekvar = prune butter   To make your own:   Simmer for ten minutes one cup pitted prunes plus one cup water, then puree strained prunes plus1/4 cup cooking liquid OR mix in blender or food processor 1 1/3 cup pitted prunes and 6 tablespoons water until prunes are finely chopped.  Substitutes: apple butter OR Lighter Bake (a mixture of pureed prunes and apples)

quince paste

 

raspberry preserves

 

	red currant jelly  See currant jelly.
	strawberry preserves

 

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Copyright © 1996-2005  Lori Alden