Fruitcake Conserve Recipe

Name: Fruitcake Conserve Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped fresh pineapple, plus any juices; 1/2 cup coarsely chopped pitted cherries (can use canned cherries); 1 cup finely chopped dried apricots; 1/2 cup finely chopped dried figs; 1/4 cup coarsely chopped walnuts; 1/4 cup raisins; 1 cup red wine, white wine, apple juice, or water; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 teaspoons calcium water (included in the Pomona's Pectin box); 1/4 teaspoon unsalted butter; 1/4 cup honey; 1 1/2 teaspoons Pomona's Pectin

Servings: persons

1 cup finely chopped fresh pineapple, plus any juices
1/2 cup coarsely chopped pitted cherries (can use canned cherries)
1 cup finely chopped dried apricots
1/2 cup finely chopped dried figs
1/4 cup coarsely chopped walnuts
1/4 cup raisins
1 cup red wine, white wine, apple juice, or water
1 tablespoon freshly squeezed lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons calcium water (included in the Pomona's Pectin box)
1/4 teaspoon unsalted butter
1/4 cup honey
1 1/2 teaspoons Pomona's Pectin

1
If you are going to preserve the conserve, prepare the jars and lids: place three half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
2
In a large, heavy bottomed pot, combine the pineapple and any juices, cherries, apricots, figs, walnuts, raisins, wine, lemon juice, cinnamon, nutmeg, calcium water, and butter. Bring to a simmer over medium heat, stirring frequently. Simmer until the dried fruits have softened a bit, about five minutes.
3
Meanwhile, stir together the honey and pectin in a small bowl. Add the honey mixture to the pot and return a full rolling boil. Boil hard for one minute. Remove the pot from the heat and skim any foam from the surface of the conserve with a cold metal spoon.
4
Ladle the hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup finely chopped fresh pineapple, plus any juices, 1/2 cup coarsely chopped pitted cherries (can use canned cherries), 1 cup finely chopped dried apricots, 1/2 cup finely chopped dried figs, and more.

Yes, Fruitcake Conserve Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!