Apricot and Pineapple Conserve with Cherries RecipeOrigin: America Period: Traditional |
Ingredients
2.25kg fesh apricots 
Apricot and Pineapple Conserve with Cherries Preparation:Method:Wash the apricots then halve and pit them. Cut into wedges then combine all the fruit and weigh (reserve the juice). Add the fruit (but not the nuts), zest and fruit juices to a large pan then measure out 75g sugar per 100g fruit and mix in. Bring to a rolling boil on high heat then reduce to a simmer, cover and cook for about 30 minutes, or until the fruit is tender. Mash slightly with the back of a spoon (but do not mash too much). Check the consistency, if to thin continue cooking. When ready take off the heat and stir-in the nuts to combine. If you transfer to a non-reactive bowl this will keep in the fridge for up to 2 weeks. Alternatively you can spoon into plastic freezer bags. This will freeze for up to a year. If spooned into warmed, sterilized jars and sealed immediately this Apricot and Pineappple Conserve will store in a cool, dry, place for up to six months. Alternatively you can seal and process the jars in a boiling water bath for 30 minutes which will ensure the conserve keeps but will give you a slightly more jam-like consistency. |
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