apple cranberry conserve

1 Servings
Apples; unpeeled, cored, ground
3 cups Fresh cranberries; ground
Orange; unpeeled, seeded, ground
Lemon; unpeeled, seeded, ground
1 can (20 oz) crushed pineapple
1¾ ounce Fruit pectin; powdered
5½ cup Sugar
2¼ ounce Slivered almonds; toasted

by Annie Ustinof

Combine fruit in a large Dutch oven; stir well. Place over high heat and bring to a boil, stirring frequently. Stir in fruit pectin, and return to a boil and boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir is almonds. Quickly spoon conserve into hot sterilized jars, leaving ¼ inch head space; cover at once with metal lids, and screw bands tight. Process in boiling water bath 5 minutes.

Yield: 11 half-pints

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) on Nov 19, 1997

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