How to Make Spring Conserve; Canning Recipe Included

This conserves recipe screams SPRING!!! Can you hear it? Listen hard, it’s screaming. Between the sweet flavors of the citrus and strawberries with the sour rhubarb and the beautiful colors, it is no wonder how this conserve got its name; Spring Conserve. I particularly like the addition of the nuts. Having walnut trees I am always looking for ways to use and preserve the walnuts. Eating this homemade spring conserve on fresh bread is so tasty. (No surprise for anyone who knows me. I love freshly baked bread.)

#wisdompreserved #emmalinehoffmeister #marieoverton #foodpreservation #prepper #prepperpantry #canning #waterbathcanning #rhubarb #strawberries #canningrebels

🛒 Like what you see in this post? Shop for the items here: https://amzn.to/3g9mpcp

🎬 Subscribe for more videos teaching you about the lost arts: https://www.youtube.com/c/WisdomPreserved?sub_confirmation=1

🎬 Watch out most recent videos: https://www.youtube.com/c/WisdomPreserved/videos

📝 This post on our website: https://wisdompreserved.life/how-to-make-spring-conserve-canning/

Preparation
Start by preparing your boiling water bath with enough water to cover 7 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making the conserve.

Canning Spring Conserve
This recipe cans 7 half-pint jars of conserve.

The first step is to wash and dice 1 1/4 cup of rhubarb.

Then, wash, hull, and crush 1 1/2 cups of strawberries.

Next, You could crush your own pineapples but 1 can of crushed pineapples is almost exactly 1 1/2 cups which is what we are going to use.

Next, grate 1 tablespoon of peel from a lemon.

Place rhubarb, strawberries, pineapple, lemon peel, 2 tablespoons of lemon juice, and 6 tablespoons of pectin in a deep pot. (Add 1/2 teaspoon of butter if you want to reduce foaming.) Bring the mixture to a boil.

Add 6 1/2 cups of sugar. Bring to a full rolling boil for 1 minute.

Remove from the heat and add 1/2 cup of chopped walnuts.

Use a jar funnel and pour the conserve into hot jars. Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 15 minutes if at sea level.

If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.

---------- SOCIAL ----------
📝 Website: https://wisdompreserved.life
👥 Facebook: https://www.facebook.com/wisdompreserved
📸 Instagram: https://www.instagram.com/wisdompreserved/
🔴 Pinterest: https://www.pinterest.com/wisdompreserved/_saved/
💲 Shop for some of our favorite products with us: https://amzn.to/2SpNM8C

Intro (00:00)
What we are making (00:11)
Recipe (00:45)
Filling mason jars and canning the conserve (03:48)
Outro (07:37)

Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from YouTube, no attribution required.

🛒 Note: Some of the links in our video posts or on our website are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions remain our own.