Pineapple Rhubarb Strawberry Conserve

This conserve is so different and so delicious. It is wonderful paired with softened Brie and crackers.

MAKES: About Seven, 8- Ounce Jars

INGREDIENTS:

• 1 can (20 ounces) juice-packed crushed pineapple, drained
• 1 1⁄2 cups chopped rhubarb (1⁄4-inch pieces, about 3 stalks rhubarb)
• 1 1⁄2 cups crushed strawberries (about 2 pints whole strawberries)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1 box (2 ounces) powdered pectin
• 1⁄2 teaspoon unsalted butter (optional)
• 6 1⁄2 cups granulated sugar
• 1⁄2 cup chopped pecans or walnuts
• 1⁄3 cup golden raisins

INSTRUCTIONS:

1. Combine the pineapple, rhubarb, strawberries, lemon juice, and lemon zest in an 8-quart stainless steel stockpot. Stir in the pectin and add the butter (if using). Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
2. Add the sugar and stir until completely dissolved, then stir in the pecans and raisins. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
3. 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.
4. 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.