Tropical Fruit Conserve S Recipes

TROPICAL FRUIT BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
• Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.

TROPICAL FRUIT CONSERVE

Steps:

• Preheat the oven to 350 degrees F. Place the nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted. Set aside.
• Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
• Combine mangoes, papaya, orange juice, lemon juice, cloves, and pectin in a large saucepan; stirring until pectin dissolves. Let stand 10 minutes.
• Bring fruit mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener dissolves. Skim off any foam with metal spoon. Stir in nuts and orange zest.
• PACK hot conserve immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
• Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

TROPICAL FRUIT FLAMBé

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

TROPICAL FRUIT FREEZER JAM

Steps:

• In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
• Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.

TROPICAL FRUIT CONSERVE - S

Steps:

• PREHEAT the oven to 350ºF.
• Place the nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted. Set aside.
• WASH jars and lids in hot soapy water; rinse with warm water.
• Fill boiling-water canner half full with water; add jars and water to cover.
• Bring water to a boil, reduce heat and simmer.
• Place lids in water to cover in a small saucepan; bring water to a simmer.
• Simmer until ready to use.
• Remove and drain jars and lids, one at a time, as needed for filling.
• COMBINE mangoes, papaya, orange juice, lemon juice, cloves, and pectin in a large saucepan; stirring until pectin dissolves. Let stand 10 minutes.
• BRING fruit mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
• Boil 1 minute, stirring constantly.
• Remove from heat; add SPLENDA(r)Granular, stirring until SPLENDA(r)Granular dissolves.
• Skim off any foam with metal spoon.
• Stir in nuts and orange zest.
• PACK hot conserve immediately into prepared jars, filling to within 1/4-inch of tops.
• Wipe jar rims and threads.
• Cover with 2-piece lids.
• Screw bands tightly.
• Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
• Cover; bring water to gentle boil.
• PROCESS 10 minutes.
• Remove jars and place upright on towel to cool completely.
• After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Store in a cool, dark place for up to 1 year.
• Once opened, store refrigerated and use within 2 weeks.
• Nutrition Info (per serving).
• Calories 49 (54% from fat) | Protein 0.5g | Fat 3.2g (sat 0.5g) | Carbohydrate 5.6g | Fiber 0.9g | Cholesterol 0mg | Sodium 4mg.