4 cups of chopped peeled cored apples 4 cups of chopped peeled cored pears 2 cups of chopped peeled cored pineapple 1 cup of golden raisins 7 cups of unsweetened apple juice 1/4 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/2 cup of slivered almonds
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.
This recipe yields about 4 pints.
Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield: "4 pints"
