Directions:
Combine pineapple, orange juice and peel in a large saucepot. Simmer
10 minutes. Add sugar, stirring until dissolved. Cook rapidly almost
to gelling point. As mixture thickens, stir frequently to prevent
sticking. Remove from heat; stir in coconut, cheries and almonds.
Ladle hot conserve into hot jars. leaving 1/4 inch headspace. Adjust
two-piece caps. Process 15 minutes in a boiling water canner. Yield
about 6 half pints.
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