Apple Rhubarb Conserve With Almonds And Apricots Recipe

• 2 cups granulated sugar
• 2 teaspoons Pomona's Universal Pectin
• 3 cups chopped, peeled apples (about 4 medium)
• 2 cups diced rhubarb (about 4 medium stalks)
• 2 tablespoons juice from 1 lemon
• 2 1/2 teaspoons calcium water (included in the Pomona's packet)
• 1/2 teaspoon unsalted butter
• 1/2 cup slivered almonds, toasted and coarsely chopped
• 1/2 cup diced dried apricots

1. Whisk the sugar and pectin a medium bowl and set aside. Combine the apple, rhubarb, and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the apples and rhubarb break down, about 20 minutes. Mash the fruit with a large fork or wooden spoon until it is the consistency of chunky applesauce.
2. Add lemon juice, calcium water, and butter and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the almonds and apricots. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, peeled apples, rhubarb, lemon, calcium water, unsalted butter, slivered almonds, apricots

Taken from www.seriouseats.com/recipes/2012/05/apple-rhubarb-conserve-with-almonds-and-apricots-recipe.html (may not work)