Canning Cherry Apple Pineapple Conserve

Marie Overton
8 hours ago
2 min read

https://www.youtube.com/watch?v=lKmsFMc4M9c

I love combining different fruit. This conserve is a lovely combination of cherries, apples and pineapple. The pineapple livens it up and the mild apples make my cherries go farther. Add the nuts and you have a divine conserve for adding to many different foods.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 5 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Now that your equipment is ready, it is time to start making the conserve.

Ingredients:

1 1/2 cups diced apples
4 cups pitted and chopped cherries
2 cups crushed pineapple
1 c cup chopped walnuts
5 cups sugar
1/4 teaspoon Salt

Canning Cherry apple pineapple Conserve

This recipe cans 5 half-pint jars of conserve.

The first step is to wash and finely chop 1 1/2 cups of apples.

Bowl of dark cherries being rinsed under running water in a stainless steel sink. Water droplets visible, creating a fresh, clean mood.

Then, wash, and pit 4 cups of cherries. I used this little red hand cherry pitter.

Next, chop 1 cup of walnuts.

Hands stirring a mixture of chopped fruit and sugar in a metal pot on a wooden board. A green bowl is nearby on a speckled counter.

Place cherries, apples, pineapple and 5 cups of sugar in a large pot. Allow these to rest overnight.

Place on the stove and simmer it until it's thick.

Hands stir a pot of dark berry mixture with chopped walnuts on a speckled countertop. A colorful bowl is visible on the right.

Remove from the heat and add salt and chopped walnuts.

Filling Your Mason Jars

Person in an apron ladling dark fruit mixture into jars on a granite countertop. Nearby are empty jars, a pot, and a red object.

Using a ladle, carefully fill each half pint jar with hot jam, leaving a 1/4-inch headspace.

Clean the rims with a clean cloth to ensure a good seal. Place lids on top and screw rings on until they are finger-tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the jars in a boiling water canner, covering them with 1-2 inches of water. Process for 10 minutes at sea level. (Adjust the processing time if you are above 1000 feet.)

Chalkboard with water bath times for different altitudes. Jars of preserved food nearby. Rustic setting, pebble-patterned counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person in apron uses tongs to handle jars on a kitchen counter. Background includes a stove, sink, and pot, conveying a homey setting.

Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster. Allow them to sit undisturbed for 24 hours so that they can get a nice seal. you know they are sealed if the little "button" in the center of the lid is depressed down.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.