Process ½ Pints for:
15 minutes at 0 – 1,000 feet
20 minutes at 1,001 – 3,000 feet
25 minutes at 3,001 – 6,000 feet
30 minutes at 6,001 + feet
7 1/2 Pints
About the Recipe
This Conserve is sweet, yet light in flavor with a bit of texture from the pecans. The fruits balance each other out. Really yummy and is a favorite of my mother!
1 ½ C Canned Crushed Pineapple, Including Juice
1 ½ C Strawberries, Crushed & Hulled
1 ¼ C Rhubarb, finely chopped
½ C Golden Raisins
1 Lemon, grated, zested and juiced
1 Tbls Pectin
6 ½ C Sugar
½ C Pecans, chopped
Prepare canner, jars and lids
In a large, deep stainless steel saucepan, combine pineapple, strawberries, rhubarb, raisins and lemon zest and juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Stir in pecans. Remove from heat and skim off foam.
Ladle hot conserve into hot jars, leaving ¼ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot conserve. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
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