Recipe - Apple Cranberry Conserve

5 Apples; unpeeled, cored,
ground
3 cup Fresh cranberries; ground
1 Orange; unpeeled, seeded,
ground
1 Lemon; unpeeled, seeded,
ground
1 cn (20 oz) crushed pineapple
1 Three fourths ounce Fruit pectin; powdered
5 One half cup Sugar
2 One fourth ounce Slivered almonds; toasted

by Annie Ustinof

Combine fruit in a large Dutch oven; stir well. Place over high heat and
bring to a boil, stirring frequently. Stir in fruit pectin, and return to a
boil and boil 1 minute, stirring constantly. Remove from heat, and skim off
foam with a metal spoon. Stir is almonds. Quickly spoon conserve into hot
sterilized jars, leaving One fourth inch head space; cover at once with metal
lids, and screw bands tight. Process in boiling water bath 5 minutes.
Yield: 11 halfpints

Posted to TNT Prodigy's Recipe Exchange Newsletter by vuman@juno.com (V
U Man) on Nov 19, 1997