There are certain fruits that combine very well as far as flavor, color, etc. are concerned, and these are generally used together in the preparation of this food. However, almost any combination of fruits may be made into conserves. This is therefore a very good way in which to utilize small quantities of left-over fruits. Then, too, a cheap material may be combined with a more expensive one to make a larger quantity of a moderately priced product, as, for instance, rhubarb and pineapple. Again, the pulp from which juice has been extracted for jelly may be used to make conserve. In fact, a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves, even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand.