Dried fruit conserve
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped dried apricots |
| 1⅓ | cup | Chopped dried peaches |
| 1⅓ | cup | Chopped dried pears |
| 1 | medium | Orange; unpeeled |
| Seeded/chopped | ||
| 3 | cups | Water |
| 2 | cups | Sugar |
| ½ | cup | Raisins |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
| ½ | cup | Chopped pecans or walnuts |
Directions
Recipe by: Southern Living Preparation Time: 0:30 Combine dried fruit, orange, and water in a large Dutch oven, stirring well. Cover and cook over medium heat 12 to 15 minutes or until fruit is tender. Stir in remaining ingredients except pecans; bring mixture to a boil. Boil rapidly 10 minutes, stirring frequently. Stir in pecans. Quickly pour hot conserve into hot jars, leaving ¼-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on metal bands.
Process in boiling-water bath 15 minutes. Yield: 8 half pints.
Related recipes
- Apricot conserve
- Compote of dried fruit
- Dehydrator fruit uses
- Dried fruit
- Dried fruit (gluten free)
- Dried fruit and fresh grapefruit compote
- Dried fruit and nut cake
- Dried fruit bread
- Dried fruit chutney
- Dried fruit compote
- Dried fruit desert
- Dried fruit fruitcake
- Dried fruit muffins
- Dried fruit pilaf
- Dried fruit sauce for fresh fruit
- Fresh and dried fruit compote
- Fruit preserve bars
- Mixed fruit preserves
- Nutty fruit conserve
- Strawberry conserve