Best Apple Conserve Recipes

CRANBERRY, APPLE, AND WALNUT CONSERVE

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

APPLE PEAR & WALNUT CONSERVE

Steps:

• In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

APPLE-WALNUT MAPLE CONSERVE

Steps:

• In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

APPLE CRANBERRY CONSERVE

Steps:

• 1. Combine cranberries & apple juice in a large pan; Heat until just hot then remove from heat. Let stand for 20 to 30 minutes. Meanwhile prepare your jelly jars in hot water canner.
• 2. Next add the chopped apples & lemon juice to cranberry mixture. Bring mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually stir in the granulated and brown sugar. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved.
• 3. Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute. Stir in the chopped pecans. Skim off any foam, if necessary.
• 4. Remove jars from the hot water and fill with conserve, leaving about 1/4 inch headspace. Use a small spatula to remove any air bubbles from the conserve. With a damp paper towel, wipe any spills from jar rims and threads. Place lids on jars and process in a boiling hot water bath for 10 minutes. Remove jars to counter and let cool completely. Makes 6 to 8 half-pint jars. Note: If using pint jars, process for 15 minutes.
• 5. Had this on some mini tea biscuits this morning and it was delish!

SPICED CRAN-APPLE AND GRAPE CONSERVE

Steps:

• Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., In a stockpot, combine next six ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag., Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

ALMOND PORK TENDERLOIN WITH DRIED CRANBERRY-APPLE CONSERVE

Steps:

• Conserve:.
• Combine the first 5 ingredients, cover and let stand 30 minutes.
• Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
• Meat:.
• Preheat oven to 425°F.
• Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink).
• Cover with foil, let stand 10 minutes.
• Cut into 1/4 inch slices.
• Serve pork with Conserve.

APPLE CRANBERRY CONSERVE

Steps:

• Combine apples, cranberries, sugar and water in a large stainless steel or enamel stockpot.
• Bring to a boil, stirring frequently.
• Boil gently for 15 minutes.
• Stir in cinnamon, nutmeg and walnuts.
• Cook for 5 minutes more.
• Ladle into clean, hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
• Adjust times for higher altitudes.

APPLE PEAR & WALNUT CONSERVE RECIPE

Steps:

• In a Dutch oven over medium-high heat, bring the apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until fruit is tender, stirring occasionally.
• Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar and cinnamon; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
• Remove from the heat; skim off foam. Stir in walnuts. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 8 half-pints.

APPLE CONSERVE

Steps:

• Combine apples, raisins, lemons, sugar, cinnamon, nutmeg, salt, pinch of cloves, and 1 cup water in large saucepan. Bring to boil; reduce heat and simmer for 2 hours, stirring occasionally. Remove from heat and stir in nuts. Serve warm or cold. Author's note: May also add fresh sliced and peeled pears.

APPLE PIE CONSERVE

Steps:

• In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
• In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
• In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
• Stir the sugar mixture into the apple mixture; add in the butter.
• Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
• Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
• Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
• Stir in the pectin; return to a full rolling boil, stirring constantly.
• Boil, stirring constantly, 1 minute.
• Remove pan from heat; skim off any foam.
• To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
• Gently stir conserve to distribute fruit.
• Ladle the conserve into hot jars, leaving ¼ inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.

APPLE-WALNUT MAPLE CONSERVE RECIPE

Steps:

• In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer.
• Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
• Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
• Yield: 11 half-pints.
• Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
• Originally published as Apple-Walnut Maple Conserve in Country Woman
• August/September 2014
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