This recipe appears in:Preserved: Apple Rhubarb Conserve with Almonds and Apricots
I love the combination of apples and almonds, but any nuts will do in this recipe. Try pecans, walnuts, or hazelnuts. Similarly, you can swap the apricots for the dried fruit of your choice. Try golden raisins, chopped dried mango, or dried pears. If you can't find Pomona's Universal Pectin (available in many supermarkets) use any low- or no-sugar needed pectin and adjust according to package instructions.
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- 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
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.
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.
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.