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Apricot Rhubarb Conserve Recipe

"I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea," relates Laurae Fortner-Welch of Big Lake, Alaska.

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Apricot Rhubarb Conserve Recipe

Prep: 30 min. Process: 10 min.

Yield: 56 Servings

30 10 40

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

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.
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.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 103 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, 1 g fiber, trace protein.

Originally published as Apricot Rhubarb Conserve in Taste of Home August/September 2002, p9