Apricot Rhubarb Conserve
Taste of Home
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"I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea," relates Laurae Fortner-Welch of Big Lake, Alaska.
SERVINGS: 56
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 30 min. + soaking Process: 15 min. + standing
Ingredients:
- 8 ounces dried apricots, finely chopped
- 6 cups sugar
- 4 cups chopped fresh or frozen rhubarb, thawed and undrained
- 1/2 cup chopped orange pulp and peel
- 1/2 cup chopped lemon pulp and peel
- 1/2 cup chopped walnuts
Directions:
Place apricots in a bowl and cover with water; soak overnight. Drain and place in a large kettle. Add sugar, rhubarb, orange and lemon. Cook over medium heat until a candy thermometer reads 220°, stirring frequently. Stir in walnuts.
Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. remove jars to wire racks to cool completely. Yield: 7 half-pints.