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Apple Cranberry Conserve
5 Apples; unpeeled, cored, ground
3 c Fresh cranberries; ground
1 Orange; unpeeled, seeded, ground
1 Lemon; unpeeled, seeded, ground
1 cn (20 oz) crushed pineapple
1 3/4 oz Fruit pectin; powdered
5 1/2 c Sugar
2 1/4 oz Slivered almonds; toasted
Combine fruit in a large Dutch oven; stir well. Place over high heat and bring to a boil, stirring frequently. Stir in fruit pectin, and return to a boil and boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir is almonds. Quickly spoon conserve into hot sterilized jars, leaving 1/4 inch head space; cover at once with metal lids, and screw bands tight. Process in boiling water bath 5 minutes. Yield: 11 half-pints.