Apple Rhubarb Conserve with Almonds and Apricots Recipe

Ingredients (9)

• 2 cups granulated sugar
• 2 teaspoons Pomona's Universal Pectin
• 3 cups chopped, peeled apples (about 4 medium)
• 2 cups diced rhubarb (about 4 medium stalks)
• 2 tablespoons juice from 1 lemon
• 2 1/2 teaspoons calcium water (included in the Pomona's packet)
• 1/2 teaspoon unsalted butter
• 1/2 cup slivered almonds, toasted and coarsely chopped
• 1/2 cup diced dried apricots