Apricot Cranberry Conserve
Apricot Cranberry Conserve
Ingredients
- 6 half pints
- 1 cup dried Cranberries
- 1 T. grated orange zest
- 1/2 cup freshly squeezed orange juice
- 3 cups pitted apricots
- 3 cups sugar
- 1/2 cup lemon juice
- 1/2 cup slivered almonds
- 3 T. Ball low sugar pectin
Instructions
Preparation:
- Prepare 6 half pint jars in hot water. Using a knifedeseed your apricots and chop them. No need to peel! Grate 2 to 3 oranges forzest depending on the size
Cooking:
- In a stainless steel pot combine dried cranberries andorange juice. Heat over medium till thejuice is warm.
- Remove from heat and let stand 1 hour.
- Combine the rest of the ingredients with thenow plumbed cranberries, except the nuts. Cook on medium/low for about 30minutes, stirring occasionally. When theapricots have broken down and are soft turn up the heat to bring the batch to aboil.
- Add the pectin stirring it in then letting it boil for one minute. Removefrom heat. Stir in the nuts and fill jars.
Processing:
- Ladle jam into hot, sterilized half pint canning jars,leaving 1/4" headspace. Remove air bubbles and refill if necessary.Wipe rims, and add hot lids and rings.
- Place the jars in the water bathmaking sure that the water covers each of the jars by 1 to 2 inches. Add hotwater to the canner if it doesn't measure up.
- Cover the pot and turn up theheat under the canner and wait for the water to start boiling. Once the water hascome to a boil start your timer for 10 minutes. When complete turn off the heatand remove the cover and let the jars sit for another few minutes.
- Remove thejars and place them back on the dishtowel in a place that they will sitovernight to cool. Do not touch or move them till the next morning.
Sealing:
- Sometime in the next hour your jars will be making a"pinging" or "popping" noise. That is the glass cooling andthe reaction of the lids being sucked into the jar for proper sealing. Somerecipes may take overnight to seal. Check your lids and reprocess any jars thatdid not seal.