Spring Conserve
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This week #SundaySupper is celebrating summer by Saving Summer in any way we can! This means canning, freezing, dehydrating, or any other way we can save summer’s bounty.
I love rhubarb. A few weeks ago a new teacher at work asked if anyone wanted any rhubarb because her garden was overflowing with it. I immediately raised my hand and said I’d take some. She asked how much I wanted and I said enough to can. The next day she brought me in a huge bag with 3 pounds of rhubarb! I was so excited and couldn’t wait to get canning it.
Now I wasn’t really sure what I was going to can except for strawberry rhubarb jam. That is a classic and something my entire family enjoys so I try to make it every year. After searching my Ball Complete Book of Home Preserving I found apple rhubarb chutney as well as spring conserve.
Spring Conserve sounded amazing. It has strawberries, rhubarb, pineapple, raisins, and nuts in it. This was the first thing I canned with my rhubarb. It has a chunky consistency and is bursting with flavor. It also looks really pretty with the different colored fruits studded with raisins and nuts.
So the question is, what do you do with conserve? There are tons of things you can use it for but my favorites are using it as a spread on toast, pouring it over top of cream cheese and eating it on crackers, or using it as a condiment with meats and cheeses.
Ingredients
- 1 1/2 c. crushed pineapple including juice
- 1 1/2 c. crushed hulled strawberries
- 1 1/2 c. chopped rhubarb
- 1/2 c. raisins
- 2 Tablespoons bottled lemon juice
- 1 package 1.75 oz regular powdered fruit pectin
- 6 1/2 c. sugar
- 1/2 c. chopped pecans or almonds
Instructions
- Prepare a boiling water canner, half pint jars, and lids.
- In a large saucepan combine pineapple, strawberries, rhubarb, raisins, and lemon juice. Whisk in the pectin until it has dissolved. Bring it to a boil over high heat, stirring frequently.
- Add the sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in the nuts.
- Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the rims of the jars and center on the lid. Screw on the screwband to fingertip tight.
- Place the jars in the canner, making sure they are completely covered. Place the lid on the canner and process for 15 minutes. Remove the canner from the heat and remove lid. Wait 5 minutes then remove jars.
- Cool for 24 hours then check the seals. Store in a cool place for 1 year.
Notes
Nutrition
This sounds absolutely amazing! Now I know what to do with the rest of the rhubarb in our fridge!
what an interesting combination!! My hubs loves rhubarb and I love to make him anything with rhubarb in it, I think this sounds great! thanks for sharing!
This sounds wonderful. I love the previous comment suggesting to use it in yogurt, I bet that would be delicious!
Heather you ARE the canning queen!
Yum. This sounds wonderful.
Rhubarb! Rhubarb! Rhubarb!
As you can tell from the name of my blog, I love rhubarb … and I cannot wait to make this spring conserve … because it sounds absolutely divine!
Thanks for the great recipe!
Wow, someone has a rhubarb overload? Can they send some to Palm Springs – I’ve been known to spend $10 a pound for fresh rhubarb.
How lucky you are! This conserve sounds delectable!
Thanks! I can’t even buy rhubarb at the stores around here. They just don’t have it (we live VERY rural). So when she said she had extra I was stoked!
What an interesting-sounding conserve! I can’t eat most nuts, but can do pine nuts. Would that work?
You can use any type of nut. It simply gives the conserve a slight crunch which is really nice.
This sounds awesome!
What a delicious, summery way to preserve rhubarb!
I don’t blame you for jumping at the chance at some home grown rhubarb. Love what you did with it too – all the flavors sound like they could complement each other well.
Oh my….. I can totally see us eating this as an appetizer over cream cheese! YUM
You can never go wrong with strawberries and rhubarb! Ever!
This sounds so yummy!! Strawberries, pineapple, and rhubarb mmmm<3
I never heard this before, and sounds so good!!!
Lucky you with the fresh rhubarb delivery! Your conserve looks terrific with the combination of delicious fruit!
This looks wonderful and another great way for using up rhubarb which I have a garden full of!!!
This is such a great idea! I love your recipe. I have to give it a try.
This must have amazing flavor! I’m loving this combination especially the added nuts!
Nice flavors in this conserve. Lucky you to have such a nice friend to bring you that rhubarb. And what a great way to save it too.
Thanks Renee! It’s a really delicious combination of flavors.
Ooh, I love the strawberry rhubarb combo. This would be amazing over my plain yogurt in the morning.
I’ve never heard of a spring conserve with nuts and dried fruit as well as the fresh, Heather, but it sure looks wonderful!