Apple Rhubarb Conserve with Almonds and Apricots Recipe

Name: Apple Rhubarb Conserve with Almonds and Apricots Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 65 min
Yield: 5 half-pint jars
Ingredients: 2 cups granulated sugar; 2 teaspoons Pomona's Universal Pectin; 3 cups chopped, peeled apples (about 4 medium); 2 cups diced rhubarb (about 4 medium stalks); 2 tablespoons juice from 1 lemon; 2 1/2 teaspoons calcium water (included in the Pomona's packet); 1/2 teaspoon unsalted butter; 1/2 cup slivered almonds, toasted and coarsely chopped; 1/2 cup diced dried apricots

I love the combination of apples and almonds, but any nuts will do in this recipe. Try pecans, walnuts, or hazelnuts. Similarly, you can swap the apricots for the dried fruit of your choice. Try golden raisins, chopped dried mango, or dried pears. If you can't find Pomona's Universal Pectin (available in many supermarkets) use any low- or no-sugar needed pectin and adjust according to package instructions.

Apple Rhubarb Conserve with Almonds and Apricots Recipe

Prep 10 mins

Cook 45 mins

Active 90 mins

Processing Time 10 mins

Total 65 mins

Makes 5 half-pint jars

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2 cups granulated sugar
2 teaspoons Pomona's Universal Pectin
3 cups chopped, peeled apples (about 4 medium)
2 cups diced rhubarb (about 4 medium stalks)
2 tablespoons juice from 1 whole lemon
2 1/2 teaspoons calcium water (included in the Pomona's packet)
1/2 teaspoon unsalted butter
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup diced dried apricots

Whisk the sugar and pectin a medium bowl and set aside. Combine the apple, rhubarb, and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the apples and rhubarb break down, about 20 minutes. Mash the fruit with a large fork or wooden spoon until it is the consistency of chunky applesauce.
Add lemon juice, calcium water, and butter and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the almonds and apricots. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

This Recipe Appears In

Preserved: Apple Rhubarb Conserve with Almonds and Apricots

Nutrition Facts (per serving)
2272	Calories
29g	Fat
517g	Carbs
16g	Protein

Nutrition Facts
Amount per serving
Calories	2272
% Daily Value*
Total Fat 29g	37%
Saturated Fat 3g	17%
Cholesterol 5mg	2%
Sodium 44mg	2%
Total Carbohydrate 517g	188%
Dietary Fiber 24g	84%
Total Sugars 476g
Protein 16g
Vitamin C 41mg	203%
Calcium 406mg	31%
Iron 5mg	27%
Potassium 2225mg	47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.