Apricot Rhubarb Conserve
"I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea," relates Laurae Fortner-Welch of Big Lake, Alaska.
56 ServingsPrep: 30 min. Process: 10 min.
- 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
- 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.
Nutrition 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.