Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Chopped peeled cored apples

  2. 4 cups 584g / 20oz Chopped peeled cored pears

  3. 2 cups 292g / 10oz Chopped peeled cored pineapple

  4. 1 cup 160g / 5.6oz Golden raisins

  5. 7 cups 1659ml Unsweetened apple juice

  6. 1/4 teaspoon 1 1/3ml Cinnamon

  7. 1/4 teaspoon 1 1/3ml Nutmeg

  8. 1/2 cup 46g / 1.6oz Slivered almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine apples, pears, pineapple, raisins and apple juice in a large saucepot. Cover and simmer until fruit begins to soften. Remove cover. Add spices. Bring mixture to a boil; reduce heat. Simmer until mixture begins to thicken. As mixture thickens, stir frequently to prevent sticking. Stir in almonds; simmer 5 minutes. Carefully ladle hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.


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