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Title: Nectarine Pineapple Conserve
Categories: Canning Jam
Yield: 9 Servings
| AMERICAN MEASUREMENTS | ||
| 2 1/2 | lb | Fresh nectarines |
| 8 | oz | Can crushed pineapple |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Chopped maraschino cherries |
| 7 1/2 | c | Sugar (3 pounds) |
| 3 | oz | Liquid pectin |
Pit nectarines and wash but do not peel. Finely chop or grind, using a coarse blade. (Nectarines can also be diced, 1/2 cup at a time, in an electric blender or food processor. Pulse blender or food processor on and off until fruit is coarsely crushed).
Measure fruit; there should be 3 cups. Combine nectarines, undrained pineapple, lemon juice, cherries and sugar in a large kettle. Heat to boiling, stirring until sugar dissolves. Boil hard 1 minute.
Remove from heat and stir in pectin. Stir and skim off foam for 7 minutes. Pour into hot, sterilized, half-pint canning jars and seal at once. Makes : 9 eight-ounce jars.
To process in a boiling water bath, pour conserve into clean, hot jars, leaving some room for expansion. Screw caps on firmly, but not as tightly as they will go. Lower jars into boiling water; water should be at least one inch above tops of jars. Start timing 5 minutes for half-pints when water returns to a boil. After 5 minutes, remove jars from water and tighten screw bands tight.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 18 Jun 97 National Cooking Echo Ä
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