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4 cups chopped peeled cored apples
4 cups chopped peeled cored pears
2 cups chopped peeled cored pineapple
1 cup golden raisins
7 cups unsweetened apple juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup slivered almonds
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine apples, pears, pineapple, raisins and apple juice in a large saucepot. Cover and simmer until fruit begins to soften. Remove cover. Add spices. Bring mixture to a boil; reduce heat. Simmer until mixture begins to thicken. As mixture thickens, stir frequently to prevent sticking. Stir in almonds; simmer 5 minutes.
Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 4 pints.
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