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Apricot Pineapple Conserve

chef.pierre's picture
  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)

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: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5159 Calories from Fat 1025

% Daily Value*

Total Fat 122 g188.5%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.5 mg3.9%

Total Carbohydrates 1019 g339.5%

Dietary Fiber 79.1 g316.5%

Sugars 904 g

Protein 78 g156.3%

Vitamin A 588.5% Vitamin C 1321.3%

Calcium 109.1% Iron 109.9%

*Based on a 2000 Calorie diet


Apricot Pineapple Conserve Recipe