Apricot-Orange Conserve


Quantity: 5 half-pints

Jar size: half-pints or pints


3½ cups chopped drained apricots (about 2 20-oz. cans of unpeeled apricots or 1 pound dried apricots)
1½ cups orange juice (3 or 4 medium-size oranges)
Peel of ½ orange, shredded very fine
2 tablespoons lemon juice
3¼ cups sugar
½ cup chopped nuts


  1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
  2. To prepare dried apricots: Cook apricots uncovered in 3 cups water until tender (about 20 minutes); drain and chop.
  3. To make conserve: Combine all ingredients except nuts. Cook to 9 degrees F above the boiling point of water, or until thick, stirring constantly. Add nuts; stir well. Remove from heat; skim off foam.
  4. Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  5. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals..

Processing time:



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or pints

5 minutes

10 minutes

15 minutes


National Center for Home Food Preservation