Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 1/2 lb. dried peaches
• 1/2 lb. dried apricots
• 1/2 lb. prunes
• 3 cups boiling water
• 2 oranges, peeled, seeded and sectioned
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 2 1/2 cups sugar

Directions

1. Place peaches, apricots and prunes in a large bowl. Pour boiling water over fruit, then cover bowl. Let sit for at least 2 hours, stirring occasionally. Finely chop fruit in a food processor or by hand. Place chopped fruit and water from bowl into q 6- to 8-quart saucepan. In food processor or blender, finely chop orange sections. Add to fruit in pan.

2. Stir in raisins, walnuts and sugar. Over medium heat, bring mixture to a boil, stirring constantly. Continue cooking, stirring constantly, until mixture is thick, about 5-10 minutes. Immediately fill hot pint or half-pint jars leaving 1/2 inch headspace. Carefully run a nonmetallic utensil down inside jars to remove trapped air bubbles. Wipe tops and threads clean. place hot lids on and screw bands on firmly. Process in boiling water canner for 10 minutes.

3. makes 8 half-pints

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