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Apricot Rhubarb Conserve

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"I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea," relates Laurae Fortner-Welch of Big Lake, Alaska.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