This conserves recipe screams SPRING!!! Can you hear it? Listen hard, it’s screaming. Between the sweet flavors of the citrus and strawberries with the sour rhubarb and the beautiful colors, it is no wonder how this conserve got its name; Spring Conserve. I particularly like the addition of the nuts. Having walnut trees I am always looking for ways to use and preserve the walnuts. Eating this homemade spring conserve on fresh bread is so tasty. (No surprise for anyone who knows me. I love freshly baked bread.)
Ingredients
Preparation
Start by preparing your boiling water bath with enough water to cover 7 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making the conserve.
Canning Spring Conserve
This recipe cans 7 half-pint jars of conserve.
Ingredients:
1 1/4 cup rhubarb
1 1/2 cup strawberries
1 can crushed pineapple
1 Tbsp lemon peel
6 Tbsp pectin
6 1/2 cups sugar
2 Tbsp lemon juice
1/2 tsp butter (optional)
1/2 cup chopped walnuts (optional)
Diced Rhubarb
The first step is to wash and dice 1 1/4 cup of rhubarb.
Crush Strawberries
Then, wash, hull and crush 1 1/2 cups of strawberries.
Measure Crushed Pineapple
Next, You could crush your own pineapples but 1 can of crushed pineapples is almost exactly 1 1/2 cups which is what we are going to use.
Grate Lemon Peel
Next, grate 1 tablespoon of peel from a lemon.
Add all ingredients but sugar and nuts.
Place rhubarb, strawberries, pineapple, lemon peel, 2 tablespoons of lemon juice, and 6 tablespoons of pectin in a deep pot. (Add 1/2 teaspoon of butter if you want to reduce foaming.) Bring the mixture to a boil.
Add sugar
Add 6 1/2 cups of sugar. Bring to a full rolling boil for 1 minute.
Add Walnuts
Remove from the heat and add 1/2 cup of chopped walnuts.
Filling Your Mason Jars
Fill Mason Jars with the conserve
Use a jar funnel and pour the conserve into hot jars. Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 15 minutes if at sea level.
Canned Spring Conserve
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
