Friday, June 10, 2011

Strawberry-Pineapple Conserves



I had an idea for a conserves in my head when I came home with six pineapples and five pounds of strawberries earlier this week. I thought the combination would be perfect for topping cheesecakes, ladyfingers, or even straight from the jar on a graham cracker.
I found several recipes that looked interesting but, not quite what I was after. In the end this is what I came up with.

Yields about 6 half pints

3 1/2 cups crushed strawberries
2 cups crushed pineapple
1 package no sugar pectin
grated peel of 2 lemons
4 tablespoons of lemon juice
1 1/2 cups of sugar
3/4 cup chopped walnuts
1/2 cup golden raisins

Bring to boil in large pot over medium heat the fruit, pectin, and lemon juice stirring frequently. Once boiling add sugar. Bring to a rolling boil and boil hard for one minute. Remove from heat and add walnuts and raisins. Ladle into hot jars leaving 1/4 in. headspace. Process in boiling water bath for 15 minutes. Turn off heat and let sit for 5 minutes.