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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"I originally made this conserve to use on breads and muffins, but I've also found it makes an excellent sweetener for my tea," relates Laurae Fortner-Welch of Big Lake, Alaska.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 seven hot half-pint jars, leaving
  • 1/4-in. headspace. . Remove air bubbles and adjust headspace, if
  • necessary, by adding hot mixture. Wipe rims. Center lids on jars;
  • screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process 10 minutes.
  • Remove jars and cool.
  • Yield: 7 half-pints.
Nutritional Facts: 1 serving (2 tablespoons) equals 103 calories,

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Apricot Rhubarb Conserve (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, 1 g fiber, trace protein.