| 5 x Apples, unpeeled, cored, ground | | 3 cup Fresh cranberries, ground | | 1 x Orange, unpeeled, seeded, ground | | 1 x Lemon, unpeeled, seeded, ground | | 1 can (20 oz) crushed pineapple | | 1 34 oz Fruit pectin, powdered | | 5 1/2 cup Sugar | | 2 1/4 oz Slivered almonds, toasted |
| | Combine fruit in a large Dutch oven; stir well. Place over high heat and bring to a boil, stirring frequently. Stir in fruit pectin , and return to a boil and boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir is almonds . Quickly spoon conserve into hot sterilized jars , leaving 1/4 inch head space; cover at once with metal lids, and screw bands tight. Process in boiling water bath 5 minutes. | | Yield: 11 half-pints |
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