Dried-Fruit Conserve

(from Lucianolinda’s recipe box)

when is a preserve a conserve? When it includes two or more fruits (one being a citrus); nuts are usually in the ingredient list, too.

Source: Better Homes and Gardens magazine

Categories: conserves, jams, jellies, preserves

Ingredients

  • 3 cups water
  • 2 cups sugar
  • 2 6-oz. pkg. mixed dried fruit bits
  • 1/4 cup dried tart cherries, snipped
  • 1 medium unpeeled orange, chopped and seeded
  • 1/2 cup chopped pitted dates
  • 1 Tbsp. lemon juice
  • 1/2 tsp. ground cardamom
  • 1/2 cup toasted slivered almonds, chopped

Directions

  1. In a 4-quart pot combine water, sugar, dried fruit bits, cherries, and orange. Bring mixture to boiling; reduce heat. Cover and cook about 15 minutes or until dried fruits are tender.
  2. Stir in dates, lemon juice, and cardamom. Return to boiling; reduce heat. Cook, uncovered, about 12 minutes more or until mixture is thickened but some liquid remains, stirring frequently. (You should have about 6 cups mixture). Stir in almonds, cook 2 minutes more.
  3. Ladle hot conserve into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process the filled jars in a oiling-water canner for 15 minutes (start timing when water boils). Remove the jars form the canner; cool on racks. Store in a cool, dry place. Refrigerate after opening.
  4. Serving suggestion: Use as a spread on firm bread or bagels with cream cheese if desired, or use it as a glaze for meats and poultry.

  5. makes 6 half-pints

Email to a friend | Print this recipe | Back