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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
Directions
Learn how to make this recipe at Serious Eats