Recipes > Preserves & Pickles > Conserves > Pineapple-and-Apricot Conserve

Pineapple-and-Apricot Conserve

No more delicious conserve can be made than pineapple-and-apricot conserve. The tartness of the apricots gives a flavor that is pleasing to most persons.


  • 2 quarts apricots
  • 1 large pineapple
  • 1 cup hot water
  • 2 1/2 pounds 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.


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Woman's Institute Library of Cookery, Volume 5.

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