Ambrosia Conserve

5 cups of chopped fresh pineapple, cored and peeled



2 oranges, grate rind and juiced

1 c. chopped maraschino cherries
1/2 c. slivered almonds
1 c. unsweetened coconut shredded
5 c. granulated sugar



Place pineapple, orange juice and orange zest in a stainless steel sauce pan on high. Bring to a boil stirring continuously so it doesn't burn. Reduce heat and boil gently for 10 min. stir occassionally. Cook until the pineapple has softened. Then add Sugar, increase to med-high and bring to another boil, stirring to dissolve sugar. Boil hard and stir frequently until mixture thickens about 15 min. Then stir in coconut, cherries and almonds. Return to a boil, stirring frequently until thickened about 5 min. Remove from heat and test gel (take a spoon and put SOME of the jam into a medium sized bowl, then tilt the bowl. If the jam runs down, boil it some more. If it stays in the same spot, (or moves very little) it is done.)

Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Wipe rim before placing on lid, then screw down band until finger tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and then process for 15 min. Wait 5 min. before removing jars from bath and then let cool and store.

Finished product..YUM!!

Carrot Cake Jam

CARROT CAKE JAM

Yummy Carrot Cake Jam! It's flavor is similar to Apple butter but better. WE Absolutely love this one, hope you do to.

1 1/2 c. finely grated peeled carrots (I used baby carrots, unpeeled)

1 1/2 c. chopped cored peeled pears (I used red pears)

1 3/4 c. canned pineapple, including juice

3 T. lemon juice

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1 package regular powdered fruit pectin

6 1/2 c. granulated sugar

Prepare canner, jars and lids by boiling jars in water bath. Place lids in warm water and let soak.

In a large stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat. Stir frequently. Reduce heat, cover and boil for 20 min. stirring occassionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. stirring frequently. add sugar all at once and return to a full rolling boil, stirring constantly. boil hard, stirring constantly for 1 min. Remove from heat and skim off foam with a spoon.

Remove jars from Water bath. Ladle hot jam into jars leaving 1/4" headspace. Wipe rim of jars with dry cloth. Wipe lid with dry cloth and then set on top of jar, screw down band until fingertip tight.

Place jars in canner, make sure they are completely covered with water. Bring to a boil and boil for 10 min. Remove canner lid. Wait 5 min. then remove jars, cool on counterop and then store.

Makes 6 8oz. jars.

Breakfast fruit salad

2 c. cottage cheese
1 can of mandarin oranges, drained
1 small can pineapple tidbits, drained
1/2 c. macadamia nuts

Mix all ingredients in a bowl and serve.