This recipe is incredibly delicious. I probably would do amazing things for the gift giver who brought me this one. Everlasting thanks, prayers for good health, happiness, that sort of thing. Fabulous on English muffins, on date bread, on ham, on a spoon.
Even if you are not sure about the whole canning and preserving thing, you can do this, skip the paraffin and give with instructions to refrigerate. As with all retro recipes for home canned items, please check for updated processing information from your local cooperative extension service or the USDA.
1 8-oz package dried apricots
1 can (1lb 4 oz) crushed pineapple
2-3 cups seedless raisins
1/2 cup finely chopped walnuts
2 tablespoons lemon juice
4 cups sugar
1/2 bottle liquid fruit pectin
Wash six 8-oz jelly glasses and lids; cover with water in large kettle and boil 10 minutes. Leave jars in hot water while preparing conserve.
Add just enough water to apricots in small saucepan to cover; bring to boil and simmer 5 minutes. Drain and chop; reserve 1/2 cup juice. Combine apricots, reserved juice, pineapple, raisins, nuts and lemon juice in 4-qt saucepan. Add sugar. Stir to blend well. Bring mixture to full boil over high heat, stirring constantly. When conserve is bubbling rapidly over entire surface, boil hard 1 more minute, stirring. Remove from heat; stir in pectin. Remove jelly glasses from hot water with tongs and drain; ladle in conserve. Cover at once with 1/8-inch layer of melted paraffin; replace tops of glasses.