Instructions: Combine fruit in a large Dutch oven; stir well. Place over high heat and bring to a boil, stirring frequently. Stir in fruit pectin, and return to a boil and boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Stir is almonds. Quickly spoon conserve into hot sterilized jars, leaving 1/4 inch head space; cover at once with metal lids, and screw bands tight. Process in boiling water bath 5 minutes.

Yield: 11 half-pints

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