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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 56 |
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I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea, relates Laurae Fortner-Welch of Big Lake, Alaska. Ingredients:
8 ounces dried apricots, finely chopped |
6 cups sugar |
4 cups chopped fresh or frozen rhubarb, thawed and undrained |
1/2 cup chopped orange pulp and peel |
1/2 cup chopped lemon pulp and peel |
1/2 cup chopped walnuts |
Directions:
1. Place apricots in a bowl and cover with water; soak overnight. Drain and place in a Dutch oven. Add sugar, rhubarb, orange and lemon. Cook over medium heat until a candy thermometer reads 220°, stirring frequently. Stir in walnuts.
2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
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