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Apple Pineapple Coconut Conserve Recipe
|Chopped cored pared tart apples||1 Quart|
|Chopped cored pared fresh pineapple||1 Quart|
|Chopped orange pulp||1 3⁄4 Cup (28 tbs)|
|Sliced orange peel||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||6 Cup (96 tbs)|
|Coconut||1 1⁄3 Cup (21.33 tbs)|
Serving size: Complete recipe
Calories 6546 Calories from Fat 300
% Daily Value*
Total Fat 36 g55.2%
Saturated Fat 31.7 g158.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23.6 mg1%
Total Carbohydrates 1592 g530.7%
Dietary Fiber 32 g127.9%
Sugars 1519.5 g
Protein 8 g16.8%
Vitamin A 6.4% Vitamin C 2797.4%
Calcium 75.8% Iron 18.4%
*Based on a 2000 Calorie diet
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.
Process 15 minutes in boiling water bath.