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Gooseberry and Pineapple Conserve

3 lb Gooseberries
1/2 c Water
2 c Shredded fresh pineapple
2 c Seedless raisins
4 c Sugar
2 c Chopped pecans


Wash and remove blossoms and stems from the gooseberries. In a preserving kettle, boil the gooseberries in the water until they burst, about 10 to 12 minutes. Add the pineapple and cook for 10 minutes, stirring constantly. Add the raisins and sugar. Simmer uncovered for about 15 minutes, stirring frequently. Add the pecans and cook for 5 minutes to heat them through. Ladle into hot sterilized jars and seal immediately.


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