Apricot Pineapple Walnut Conserve
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April 10, 2016
My Cannery, Jams and Jelly, Grandma Jacque's Favorites
Not too long ago, I put out the word that I wanted the recipes or the favorite foods that everyone remembered growing up. My husband’s brother Jon asked if I had the recipe for his mom’s Apricot jam and he remembered it having pineapple and walnuts in it. I didn’t have the original recipe, but this one I am making to give to him to see how close it is to his memory. I remember Jacque did like her jam with a few nuts, a conserve.
Apricot Pineapple Walnut Conserve
Ingredients
- 3 cups apricots; pitted and chopped
- 20 ounces crushed pineapple in juice
- 1/2 cup lemon juice
- 1 package pectin
- 1/2 teaspoon butter
- 8 cups sugar
- 1 cup finely chopped walnuts
Method
- Measure apricots into 6-8 qt. saucepot.
- Add pineapple and lemon juice.
- Stir pectin into fruit mixture.
- Bring mixture to a full rolling boil, stirring constantly.
- Add butter.
- Stir in sugar quickly.
- Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly.
- Remove from heat.
- Add 1/8 cup walnuts to each jar.
- Ladle hot jam mixture into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads.
- Cover with two piece lids. Screw bands tightly.
- Invert onto a clean towel.
- After 5 minutes, turn upright, check for seals.
- Makes about 9 cups of jam.