Pina Colada Conserve  

Ingredients:

• 2 (18 oz) can of crush pineapple, drain most of the juice
• 6 tbsp of lemon juice
• 5 cups of sugar
• 2 (3 oz) packs of pectin
• 1 1/2 cups of coconut, shredded
• 1 1/4 cups of macadamia nuts
• 1/3 tsp of unsalted butter

Directions:

1. In a pan, coat the pineapple in the lemon juice and add the coconut.
2. Add the remaining ingredients, save for the pectin.
3. Place the pan over medium high heat and bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Bring the mixture to a boil again and add the pectin.
6. Boil for 1 minute while stirring in the pectin.
7. Skim off any excess foam and remove from the heat.
8. Allow the conserve to cool for 5 minutes.
9. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

Brandy Conserve

Ingredients:

• 3 1/2 cups of ripe peaches, peeled, pitted and crushed
• 1/2 cup of white raisins
• 3/4 tsp of unsalted butter
• 2 (3 oz) packs of pectin
• 2 tbsp of lemon zest
• 1/2 cup of orange juice
• 1/3 cup of brandy
• 10 tbsp of lemon juice

Directions:

1. In a pan, coat the fruit in the lemon juice and add the lemon zest.
2. Add the remaining ingredients, save for the pectin.
3. Place the pan over medium high heat and bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Bring the mixture to a boil again and add the pectin.
6. Boil for 1 minute while stirring in the pectin.
7. Skim off any excess foam and remove from the heat.
8. Allow the conserve to cool for 5 minutes.
9. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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