How to Make Spring Conserve; Canning

is conserves recipe screams SPRING!!! 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.)

Preparation

Start by preparing your boiling water bath canner with enough water to cover 7 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

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 with a strawberry huller or a paring knife and a masher.

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.

Next, grate 1 tablespoon of peel from a lemon.

Place rhubarb, strawberries, pineapple, lemon peel, 2 tablespoons of lemon juice, and 6 tablespoons of pectin in a large pot. (Add 1/2 teaspoon of butter if you want to reduce foaming.) Bring the mixture to a boil.

Add 6 1/2 cups of sugar. Bring to a full rolling boil for 1 minute.

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

Filling Your Mason Jars

Use a jar funnel and pour the conserve into hot  half-pint jars. Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath canner for 15 minutes if at sea level. When it is done processing, remove the lid, turn off the heat, and allow the jars to cool for 5 minutes,

Then, place the jars 1-2 inches apart on a heat-resistant surface and allow them to seal for 24 hours. After that, remove the rings and wash off the outside in hot soapy water.

These should be stored in a cool, dry, dark location and used in the next 1-3 years. After 3 years the nutritional value begins to decrease.

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.