Apple Pineapple Coconut Conserve
|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)|
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.
Process 15 minutes in boiling water bath.