Apple Pineapple Coconut Conserve Recipe
Ingredients
| 1 quart chopped, cored, pared tart apples | ||
| Chopped | 1 Quart, pared | |
| Orange pulp | 1 3/4 Cup (16 tbs), chopped | |
| Orange peel | 3/4 Cup (16 tbs), thinly sliced | |
| Water | 2 Cup (16 tbs) | |
| Sugar | 6 Cup (16 tbs) | |
| Coconut | 1 1/3 Cup (16 tbs) | |
Directions
Combine apples, pineapple, orange pulp, orange peel and water in a large sauce pot.
Cook until peel is tender, about 10 minutes.
Add sugar and coconut.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 15 to 20 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Cook until peel is tender, about 10 minutes.
Add sugar and coconut.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 15 to 20 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
