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1
PREHEAT the oven to 350 degrees F.
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2
Place the nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted.
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3
Set aside.
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4
WASH jars and lids in hot soapy water; rinse with warm water.
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5
Fill boiling-water canner half full with water; add jars and water to cover.
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6
Bring water to a boil, reduce heat and simmer.
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7
Place lids in water to cover in a small saucepan; bring water to a simmer.
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8
Simmer until ready to use.
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9
Remove and drain jars and lids, one at a time, as needed for filling.
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10
COMBINE mangoes, papaya, orange juice, lemon juice, cloves, and pectin in a large saucepan; stirring until pectin dissolves.
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11
Let stand 10 minutes.
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12
BRING fruit mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
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13
Boil 1 minute, stirring constantly.
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14
Remove from heat; add SPLENDA(r)Granular, stirring until SPLENDA(r)Granular dissolves.
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15
Skim off any foam with metal spoon.
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16
Stir in nuts and orange zest.
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17
PACK hot conserve immediately into prepared jars, filling to within 1/4-inch of tops.
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18
Wipe jar rims and threads.
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19
Cover with 2-piece lids.
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20
Screw bands tightly.
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21
Place jars on rack in canner.
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22
(Water must cover jars by 1 to 2 inches.
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23
Add boiling water, if necessary.
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24
).
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25
Cover; bring water to gentle boil.
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26
PROCESS 10 minutes.
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27
Remove jars and place upright on towel to cool completely.
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28
After jars cool, check seals by pressing center of lid with finger.
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29
(If lid springs back, lid is not sealed and refrigeration is necessary.
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30
).
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31
Store in a cool, dark place for up to 1 year.
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32
Once opened, store refrigerated and use within 2 weeks.
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33
Nutrition Info (per serving).
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34
Calories 49 (54% from fat) | Protein 0.5g | Fat 3.2g (sat 0.5g) | Carbohydrate 5.6g | Fiber 0.9g | Cholesterol 0mg | Sodium 4mg.
