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–+ servings

Spring Conserve

Super unique and delicious homemade jam made with pineapples, strawberries, rhubarb, nuts and raisins. It's sweet. It's tart. It's awesome.
5 from 1 vote
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Prep Time 2 hours
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day 2 hours 15 minutes
Course Canning, Homemade Ingredients
Cuisine American
Servings 7 half-pints
Calories/Serving 873 kcal

Cooking Methods

  • Water Bath Canner
  • Mason Jar, Lids, and Rings

Ingredients
  

  • 1½ cups pineapple, crushed (about one whole pineapple)...[$4.00]
  • 1½ cups strawberries, crushed (about a pound)...[$3.00]
  • 1¼ cups rhubarb, diced...[$1.99]
  • 6 tbsp. fruit pectin, ...[$3.00]
  • 1 tbsp. lemon peel, grated...[$0.05]
  • 2 tbsp. lemon juice, ...[$0.10]
  • 6½ cups white granulated sugar, ...[$1.89]
  • ½ cup pecans, finely chopped optional...[$1.92]
  • ½ cup raisins, optional...[$0.38]

Instructions
 

  • Combine pineapples, strawberries, rhubarb, pectin, lemon peel, and lemon juice in a large saucepot. Bring to a boil over medium heat.
  • As mixture thickens, stir frequently to prevent sticking.
  • Add sugar, stirring until all sugar dissolves. Return to a rolling boil and boil hard one minute, stirring constantly.
  • Remove from heat. Stir in nuts and raisins. Ladle hot conserve into hot jars. Leave ¼ inch headspace. Remove air bubbles and adjust lids and rings.
  • Process in water bath canner for 15 minutes. Leave untouched for 24 hours.

Nutrition

Calories: 873kcalCarbohydrates: 215gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 32mgPotassium: 263mgFiber: 4gSugar: 191gVitamin A: 43IUVitamin C: 42mgCalcium: 41mgIron: 1mg