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How to Make Spring Conserve; Canning

Updated: Oct 25, 2023



This conserves recipe screams SPRING!!! Can you hear it? Listen hard, it’s screaming. 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.)

Preparing the canning ingredients to learn how to make spring conserve.

Ingredients

Preparation

Start by preparing your boiling water bath with enough water to cover 7 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making the conserve.


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)

Dice rhubarb.

Diced Rhubarb

The first step is to wash and dice 1 1/4 cup of rhubarb.

Crush strawberries.

Crush Strawberries

Then, wash, hull and crush 1 1/2 cups of strawberries.

Preparing the proper amount of crushed pineapple.

Measure Crushed Pineapple

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.

Zesting a lemon.

Grate Lemon Peel

Next, grate 1 tablespoon of peel from a lemon.

Combining the ingredients as we learn how to make spring conserve.

Add all ingredients but sugar and nuts.

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

Adding sugar to the conserve.

Add sugar

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

Adding walnuts to the conserve.

Add Walnuts

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


Filling Your Mason Jars

Preparing jars of spring conserve for water bath canning.

Fill Mason Jars with the conserve

Use a jar funnel and pour the conserve into hot jars. Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 15 minutes if at sea level.

Half-pint jars of homemade spring conserve.

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.

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