Spring Conserve
-(makes about seven 8oz. jars)
-(makes about seven 8oz. jars)
Ingredients:
1 ½ c. canned crushed pineapple, including juice
1 ½ c. crushed hulled strawberries
1 ¼ c. finely chopped rhubarb
½ c. golden raisins
grated zest and juice of 1 lemon
1 pkg. (1.75oz.) regular powdered fruit pectin
6 ½ c. granulated sugar
½ c. chopped pecans
1 ½ c. canned crushed pineapple, including juice
1 ½ c. crushed hulled strawberries
1 ¼ c. finely chopped rhubarb
½ c. golden raisins
grated zest and juice of 1 lemon
1 pkg. (1.75oz.) regular powdered fruit pectin
6 ½ c. granulated sugar
½ c. chopped pecans
1. Prepare canner, jars and lids.
*
2. In a large, deep stainless steel saucepan, combine pineapple, strawberries, rhubarb, raisins and lemon zest and juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Stir in pecans. Remove from heat and skim off foam.
3. Ladle hot conserve into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot conserve. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.