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Apple Pineapple Coconut Conserve

Ingredients
  Chopped cored pared tart apples 1 Quart
  Chopped cored pared fresh pineapple 1 Quart
  Chopped orange pulp 1 3⁄4 Cup (28 tbs)
  Sliced orange peel 3⁄4 Cup (12 tbs)
  Water 2 Cup (32 tbs)
  Sugar 6 Cup (96 tbs)
  Coconut 1 1⁄3 Cup (21.33 tbs)
Directions

Combine apples, pineapple, orange pulp, orange peel and water in a large sauce pot.
Cook until peel is tender, about 10 minutes.
Add sugar and coconut.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 15 to 20 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Course: 
Fruit Dessert

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