Apricot Rhubarb Conserve — UAF Extension
Jam/Jelly/Spread canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Ingredients
Ingredients
- 8 ounces dried apricots, cut fine
- 4 cups rhubarb, cut in 1/2-inch pieces
- 1/2 orange, pulp and rind, cut in small pieces
- 1/2 lemon, pulp and rind, cut in small pieces
- 6 cups sugar
- 1/2 cup chopped nuts
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
Canning method
- Soak the dried apricots overnight in enough water to cover.
- Combine the rhubarb, orange, and lemon. Measure the fruit mixture and add an equal amount of sugar, about 6 cups.
- Cook until thick, about 30 minutes or until the mixture reaches 220°F, stirring frequently to prevent sticking. Add the chopped nuts.
- Pour boiling hot conserve into hot jars, leaving 1/4-inch headspace. Adjust lids.
- Processing: Process half-pint jars for 15 minutes in a boiling-water canner. Yield: about 7 half-pints.
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Recipe Notes
Source: University of Alaska Fairbanks Cooperative Extension
Safety status: Tested Extension recipe. Follow the formulation, jar size, headspace, and boiling-water method exactly.
Altitude: Base processing time below 1,000 feet is 15 minutes. UAF Canning Overview directs adding 2 minutes for each 1,000 feet of altitude when the base time is 20 minutes or less.
Verification: Ingredients, method, 1/4 inch headspace, half-pint jars, yield, base time, and linked UAF altitude rule verified September 19, 2026.