Cherry Pineapple Conserve

https://www.youtube.com/watch?v=yNP-8Brikgs

This cherry pineapple conserve recipe is incredibly delicious. It combines the late spring taste of cherries with the tropical flavor of pineapple, both of which I personally adore. Conserves are among my favorites because they include not only fruit but also nuts. With walnut trees at my disposal, I'm always seeking ways to utilize my walnuts. Enjoying this conserve on bread, oatmeal, or ice cream is simply delightful.

Preparation to Make Cherry pineapple Conserve

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 canner on the stove on medium heat. Next, preheat your jars and prepare your lids. Now that your equipment is ready, it is time to start making the conserve.

Ingredients:

• 5 half-pint jars

• 1 cup crushed pineapple

• 3 cups sugar

• 4 cups mashed or pureed cherries

• 1/2 cup chopped pecans

• 1/2 teaspoon butter (optional)

Canning Cherry pineapple Conserve

This recipe cans 5 half-pint jars of cherry Pineapple conserve.

Wash, pit, and chop 4 cups of cherries.

Next, chop 1/2 cup of pecans.

Place all ingredients except the nuts in a large pot and cook until soft.

Remove from the heat and add 1/2 cup of chopped pecans.

Filling Your Mason Jars

Using a jar funnel, and 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 15 minutes at sea level. (Adjust the processing time if you are above 1000 feet.)

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

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 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.