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

Heavenly Jam

This is one of our favorite jams- Strawberry Rhubarb!

This recipe is are from Elpha Hougland Blossom.

Picture from mountainmamacooks.com

HEAVENLY JAM

5 cups rhubarb cut fine

5 cups sugar

1-20oz can crushed pineapple

Juice of 1 lemon 

2 pkgs strawberry jello

Boil above ingredients—except jello—for 20 minutes.  Remove from heat and add jello powder.  Stir until the jello is dissolved.  Pour into glasses and seal.  Process in a water bath for 10  minutes.   MAKES 4 PINTS.