This tangy conserve is for the person who loves a fruity, citrusy flavor. Add some plumped dried blueberries, cherries, or cran- berries along with the nuts for an additional fruit taste. This conserve is made with canned apricots; when fresh apricots are at the peak of ripeness and flavor, you can substitute them for the canned apricots with similar results.
MAKES: About 8- Ounce jars
INGREDIENTS:
- 3 1⁄2 cups apricot halves, chopped and drained (from two 20-ounce cans)
- 1 1⁄2 cups freshly squeezed orange juice
- Grated zest of 1⁄2 large orange
- 2 tablespoons freshly squeezed lemon juice
- 3 1⁄4 cups granulated sugar
- 1⁄2 cup chopped walnuts or pecans
INSTRUCTIONS:
- COOK THE APRICOT MIXTURE
- In a medium stainless steel stockpot, combine the apricots, orange juice, orange zest, and lemon juice.
- Stir in the sugar.
- Cook the mixture over medium heat, stirring constantly, until it thickens and reaches the jelly stage (220°F at sea level), about 20 minutes.
- ADD THE NUTS
- Add the nuts and stir well.
- Remove the pan from the heat and skim off any foam.
- CAN THE CONSERVE
- Ladle the conserve into hot jars, leaving ¼-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
SERVING SUGGESTION:
- This conserve is scrumptious served over a baked chicken breast on a bed of rice or on a baked or fried ham steak.
