Apricot Conserve recipe
- 2 cups dried apricots
- 1 cup dried cranberries
- One 20-ounce can crushed pineapple, drained
- 1-1/2 cups raisins
- 4 cups sugar
- 1 cup walnuts, roasted and chopped
In large saucepan, cover and cook apricots over medium heat 15 to 20 minutes or until tender. In small saucepan, cover and cook cranberries over medium heat 15 to 20 minutes or until tender. Drain each on paper towel. Mash apricots with fork until smooth. Return apricots and cranberries to large saucepan. Add pineapple, raisins and sugar. Bring mixture to a boil. Add walnuts. Spoon hot mixture into hot jars, leaving 1/4-inch headspace; wipe jar rims and apply lids. Process in boiling water bath 15 minutes.
Yields: 8-1/2 pints. Serve as you would a preserve on scones, toast, English muffins, etc.
Tags: recipe, Apricot conserve, cooking, diy