Apricot Pineapple Conserve

This is a delicous jam recipe from Flora Belle Riley (also known as, Grandma Johnson), my Grandmother.

Apricot Pineapple Conserve

8 cups coarsely cut apricots
7 cups sugar
20 oz. can of crushed pineapple

10-12 blanched almond slivers

1 small jar of maraschino cherries, chopped

Wash, pit and coarsely cut the apricots. Combine the apricots, the sugar and pineapple in a large kettle. Cook over medium heat until thick, about 30 minutes. Add almonds and chopped cherries, about 5 minutes before completion of the cooking time. Makes 6 pints of conserve.

Recipe share by Sheila Brinkerhoff