Monday, August 17, 2015

Apple Conserve

Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

  • 4½ cups finely chopped red apples (about 3 pounds apples)
  • ½ cup water
  • ¼ cup lemon juice
  • ½ cup raisins or dried cranberries
  • 1 package powdered pectin
  • 5½ cups sugar
  • ½ cup chopped nuts
Yield: About 6 or 7 half-pint jars

Select tart apples. Sort and wash apples. Remove stem and blossom ends and core; do not pare (Peel). Chop apples fine.

Combine apples, water, lemon juice, and raisins in a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. 

Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. 

Add nuts. Remove from heat. If desired, add 3 or 4 drops red food coloring. Skim foam.

Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch head-space. 

Wipe rims of jars with a paper towel dipped in vinegar.

Put on lids and rings and tighten finger tight.
Process in a Boiling Water Canner.

Table 1. Recommended process time for Apple Conserve in a boiling water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
or Pints
5 min1015