Tropical Fruit Conserve's Recipe

How to Make Tropical Fruit Conserve's

1. Preheat oven to 350°F (175°C).
2. Place 1/2 cup dry-roasted macadamia nuts in a baking pan.
3. Bake for 8 minutes, stirring halfway through, until lightly toasted. Set aside to cool.
4. Wash and sterilize 4-5 half-pint canning jars and lids in hot, soapy water. Rinse with warm water.
5. Fill a large canning pot halfway with water and bring to a boil. Add jars and enough water to cover.
6. Reduce heat and maintain a gentle simmer while preparing the conserve.
7. In a separate small saucepan, place lids in water to cover and bring to a simmer. Keep warm until ready to use.
8. Combine the following in a large saucepan: 2 cups diced mango, 2 cups diced papaya, 1/2 cup orange juice, 1/4 cup lemon juice, 6 whole cloves, and 1 packet (1 3/4 oz) liquid pectin.
9. Stir until the pectin is completely dissolved. Let stand for 10 minutes.
10. Bring the fruit mixture to a full rolling boil over medium-high heat, stirring constantly.
11. Boil for exactly 1 minute, stirring continuously.
12. Remove from heat and stir in 1 cup Splenda Granular until completely dissolved.
13. Skim off any foam using a metal spoon.
14. Stir in the toasted macadamia nuts and the zest of 1 orange.
15. Ladle the hot conserve into the sterilized jars, leaving 1/4 inch headspace.
16. Wipe the jar rims and threads clean.
17. Place lids on jars and screw on bands tightly.
18. Carefully place jars in the simmering water bath, ensuring they're fully submerged.
19. Cover the canner and bring water back to a gentle boil.
20. Process for 10 minutes.
21. Remove jars from the canner and let cool completely, upright, on a towel.
22. Once cool, check seals by pressing the center of each lid. The lid should not flex.
23. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.