The gift of hospitality sometimes comes with food.
“Pea and Carrot” Jelly is a memory from childhood when we went to my paternal grandmother’s house for a visit. Properly called “Midwinter Conserve,” we kids re-named it because to us the fruit that was in the jelly looked like peas and carrots. Much to the chagrin of my grandmother, the name stuck. This was the fresh jelly that she could make in just about any season she could buy citrus, particularly when the berries of summer were not yet available for her home-made jellies and jams.
You will need:
Wash apricots in very hot water. Drain and chop finely. Cover with juices of the oranges and lemons, and let stand overnight. Add the can of crushed pineapple and sugar to taste. (I am guessing with my grandmother she added about 1 to 1.5 cups of sugar — my grandfather liked SWEET things!)
Cook mixture slowly over low to medium heat about one hour, or until the mixture is thick. Stir frequently. Seal into sterilized jars according to the USDA guidelines for safe canning. I will tell you that my grandmother used sterilized jars and sealed them with paraffin. Licking the bits of jelly off of a freshly opened jelly jar is a part of my memories of this recipe. However, the food demigods have declared paraffin sealing methods to be too “dangerous.” So please use “safe” canning methods.