A tart and chewy treat thanks to green apples and dried apricots seasoned with ginger, cinnamon, and pickling spices.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Make this filling at the peak of rhubarb and strawberry season for that juicy ripe flavor year-round.
When winter fruit is in abundance get out your canning pot! Preserved citrus is terrific tossed in salads and used in baking.