Apricot Rhubarb Conserve

1. 1

   Place apricots in a bowl and cover with water; soak overnight. Drain and place in a Dutch oven. Add sugar, rhubarb, orange and lemon. Cook over medium heat until a candy thermometer reads 220u00b0, stirring frequently. Stir in walnuts.

2. 2

   Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. 3

   Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.