2 qt. apricots
1 large pineapple
1 c. hot water
2-1/2 lb. sugar
Wash the apricots, plunge them into boiling water to remove the skins,
and then cut into quarters. Peel and slice the pineapple, remove the
eyes, and cut into cubes. Add the water to the sugar in a preserving
kettle, and bring to the boiling point. Add the pineapple to the sirup,
and cook until tender. Then drop in the apricots and boil several
minutes longer. Have hot sterilized glasses ready, fill them with the
conserve, and when cool seal in the usual way. Before putting the
glasses away, label each one neatly.
64. CRAB-APPLE-AND-ORANGE CONSERVE.--It is a good idea to make
crab-apple-and-orange conserve at the same time that crab-apple jelly is
made, for the pulp that remains after extracting the juice may be
utilized for the conserve. However, if it is desired to make it at some
other time, fresh pulp can be prepared for the purpose.