Strawberry-Pineapple Conserve

Oxmoor House
6 half pints


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1 quart finely chopped fresh pineapple
4 cups sugar
1 quart washed and hulled strawberries


Combine pineapple and sugar in a large glass mixing bowl, stirring well. Cover and let stand 4 hours.

Place pineapple mixture in a flat-bottomed kettle; cook over low heat, stirring frequently, 30 minutes or until tender. Add strawberries, stirring well. Bring to a rolling boil; boil, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon.

Quickly ladle conserve into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

Created date

February 2010