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Nutty Fruit Conserve |
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Serves: 160
Print this Recipe
Yield: 5 pints
Elfrieda Neufeld, Leamington, Ontario
5 cups chopped or coarsely ground peeled pears (about 4 pounds)
18 ounces dried apricots, coarsely ground
15 ounces golden raisins
3-1/2 cups sugar
1 teaspoon almond extract
1/2 teaspoon butter or margarine
8 ounces slivered almonds, coarsely chopped
1 (3-ounce) pouch liquid fruit pectin
In a large kettle, combine the first six ingredients. Cook and stir over medium heat until mixture thickens, about 20 minutes, adding the almonds during the last 5 minutes. Quickly stir in pectin. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Remove air bubbles. Adjust caps. Process for 15 minutes in a boiling-water bath.
© Copyright Reiman Publications, 1993-1997
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