Apple Rhubarb Conserve With Almonds And Apricots Recipe

1. 1

   Whisk the sugar and pectin a medium bowl and set aside. Combine the apple, rhubarb, and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the apples and rhubarb break down, about 20 minutes. Mash the fruit with a large fork or wooden spoon until it is the consistency of chunky applesauce.

2. 2

   Add lemon juice, calcium water, and butter and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

3. 3

   Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the almonds and apricots. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.