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
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 Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints | 5 min | 10 | 15 |
