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
Method:
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.
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.
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