Thursday, 31 July 2014

Pineapple and Apricot Conserve

“Cookery: The Australian Way”  8th Edition Shirley Cameron, Home Economics Victoria 2011, First Edition 1966 was reprinted 11 times, photos by Mark Roper

Pineapple and Apricot Conserve
Quantity: 4 X 250ml jars
Preparation time: 35 minutes, plus overnight standing
Cooking utensil: large saucepan
Cooking time: 45 minutes
Ingredients: 2 cups (300g) diced pineapple; 100g diced dried apricots soaked in 2 cups (500ml) warm water for 2 hours; 2 cups (500g) sugar; 1 cup (250ml) water; 1 tblspn (15g) commercial pectin mixture
1 Mix peeled and diced fruit with sugar and allow to stand overnight
2 Place fruit, sugar, water and pectin in saucepan and bring quickly to the boil, stirring continually. Boil for 30 – 35 minutes until gel test is satisfactory (see below)
3 Sterilise washed jars before bottling jam
4 Cool conserve slightly, pour in jars and cover
5 Allow jars to become cold. Then wipe clean, label and store in a cool, dry place

Gel test: Dip a wooden spoon in the cooked mixture. When the mixture starts to drop (not run) from the wooden spoon, place 1 tspn on a plate. Cool rapidly, such as over ice. Tilt the plate. If the surface of the mixtuire wrinkles, it is cooked sufficiently to eat. A jam or confectionery thermometer may also be used. When the mixture reaches 105°C, it is cooked sufficiently to set.


  1. I love your authentic toaster - does it work?

  2. It's a beauty, belongs to a friend, but it was only there for decorative purposes! I dared not plug it in !!!