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Apricot Pineapple Conserve

chef.pierre's picture
Ingredients
  Oranges 3
  Pineapple 1
  Water 1 1⁄4 Cup (20 tbs)
  Maraschino cherries and juice 6 Ounce
  Blanched almonds 1⁄2 Pound
  Chopped unpeeled apricots 6 Cup (96 tbs)
  Sugar 3 Cup (48 tbs)
Directions

Juice oranges, and grind peel.
Mix pineapple, orange juice, rind, water and cherry juice in saucepan.
Cover, and simmer until pineapple and rind are tender, about 15 minutes.
Add apricots and sugar.
Bring to boil, stirring occasionally.
Insert candy or fat thermometer, and cook, stirring until it registers 216°F, about 20 minutes; or use saucer test.
Add cherries and almonds.
Simmer 5 minutes.
Skim, and ladle into 10 to 12 sterilized jelly glasses or jam jars.
Cool slightly, and seal with paraffin.
Note: Heat mixture to 219 -220°F for firm jam, 216-217°F for softer texture.
Note temperature for consistency you like best for another year.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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