Best Apple Pie Conserve Recipes

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APPLE PIE JAM RECIPE



Apple Pie Jam Recipe image

Provided by Mavis Butterfield

Number Of Ingredients 9

4 cups peeled, diced apples {I used a mixture of Granny Smith and Pink Lady}
2 tablespoons lemon juice {I used bottled}
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 box pectin
4 cups granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon unsalted butter

Steps:

  • Bring a boiling-water caner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter and pectin and bring to a full rolling boil.
  • Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.

APPLE PIE JAM



Apple Pie Jam image

Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan

Provided by Taste of Home

Time 40m

Yield 7 half-pints.

Number Of Ingredients 8

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional

Steps:

  • In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven 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.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

BEST APPLE PIE JAM



Best Apple Pie Jam image

A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!

Provided by michEgan

Categories     Apple

Time 23m

Yield 3 pints

Number Of Ingredients 9

4 cups apples, chopped (tart apples)
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
4 cups sugar
1 cup brown sugar, packed
1 (1 3/4 ounce) box dry pectin
1 teaspoon butter

Steps:

  • Measure apples in a measuring cup, now add in the same measuring cup water to fill up to the 4 cup line (with the apples in it).
  • Add pectin and the butter and spices, lemon juice.
  • Bring to a boil.
  • Add sugars and bring back to a full rolling boil, boil 1 minute.
  • Stir constantly.
  • Remove from the heat.
  • Skim off any foam.
  • Ladle into hot jars leaving 1/4-inch headspace.
  • Put on lids.
  • Process in water bath 10 minutes.

APPLE JAM (APPLE PIE IN A JAR)



Apple Jam (Apple Pie in a Jar) image

This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use 1 package of pectin (such as SureJel®), if desired.

Provided by Art Kautz

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h20m

Yield 80

Number Of Ingredients 9

6 Granny Smith apples - peeled, cored, and finely chopped
4 cups white sugar
½ cup light brown sugar
1 large lemon, zested and juiced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon allspice
5 half-pint canning jars with lids and rings

Steps:

  • Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 49 calories, Carbohydrate 12.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 12.4 g

GRANDMA'S APPLE PIE JAM



Grandma's Apple Pie Jam image

I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!

Provided by Erin K. Brown

Categories     Low Protein

Time 1h10m

Yield 5-6 half-pints, 5-6 serving(s)

Number Of Ingredients 8

4 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
1 lb tart green apple, such as Granny Smith
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (1 3/4 ounce) box dry pectin

Steps:

  • Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
  • Measure sugars into a medium bowl and set aside.
  • Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
  • Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
  • Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
  • Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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What is Apple Pie Conserve Recipe?

If you’re looking for a delicious way to enjoy the flavors of autumn, apple pie conserve recipe is an excellent choice. A conserve is a type of jam that is made from a combination of fruits, sugar, and sometimes nuts or spices. This particular recipe is a variation of traditional apple pie filling which is simmered for hours until the flavors meld together to create a thick and chunky spread. With a sweet and tangy taste, apple pie conserve recipe is perfect for spreading over toast, biscuits, or even as a topping for ice cream.

Ingredients for Apple Pie Conserve Recipe

1. Apples
To make a perfect apple pie conserve, choose a variety of apples that are firm and slightly tart. Granny Smith apples are an excellent choice because they have a perfect combination of tartness and sweetness. You can also use Honeycrisp, Fuji, or Gala apples.
2. Sugar
The amount of sugar that you’ll need for your apple pie conserve recipe depends on how tart your apples are. The ideal ratio is one cup of sugar per pound of apples. However, you can adjust the amount to your taste.
3. Cinnamon
Cinnamon is an essential spice for apple pie conserve. It gives the recipe a warm, sweet, and slightly spicy flavor. However, you can also add other spices such as nutmeg, ginger, or allspice for added flavor.
4. Lemon Juice
Adding lemon juice to your apple pie conserve will help to cut some of the sweetness and add a tangy flavor. It will also help to prevent the apples from turning brown.
5. Butter
Butter gives your apple pie conserve a rich and creamy texture. You only need a small amount, about two tablespoons, to achieve this.

How to Make Apple Pie Conserve Recipe

Making apple pie conserve recipe is relatively easy, and you only need a few ingredients. Here are the steps to follow:
Step 1: Preparing the Apples
Peel and core your apples, then chop them into small pieces. Try to make the pieces as uniform as possible. If the chunks are too big, they will take longer to cook and will not be as spreadable.
Step 2: Cooking the Apples
Put the apples into a large pot or Dutch oven and add sugar, cinnamon, and lemon juice. Stir until the sugar dissolves completely. Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let the apples simmer, stirring occasionally, for about two hours or until the mixture thickens and the apples become tender.
Step 3: Adding Butter
Once the apple mixture has thickened, add two tablespoons of butter and stir until it’s melted and fully incorporated into the mixture.
Step 4: Jar and Store the Conserve
While the conserve is still hot, spoon it into sterilized jars, filling them almost to the top. Seal each jar and leave it to cool. Store the jars in a cool, dark place, and they should last for up to six months. Once opened, store the jars in the refrigerator and use within two weeks.

The Bottom Line

Apple pie conserve recipe is a perfect way to preserve the flavors of fall, especially when apples are in season. With the right combination of apples, sugar, cinnamon, lemon juice, and butter, this recipe creates a heavenly spread that can be enjoyed in so many ways. Whether you’re serving it with toast for breakfast, spreading it over biscuits for a snack, or even topping it over ice cream for dessert – this version of apple pie filling is sure to please. So, next time, instead of making a traditional apple pie, try making an apple pie conserve recipe, and savor the tastes of autumn.

Valuable Tips When Making Apple Pie Conserve Recipes

Apple pie conserve is a delightful and flavorful spread that can be used to add a touch of sweetness to almost anything. It is typically made by cooking apples, sugar, and spices until the mixture thickens and takes on a jam-like consistency. If you are looking to make your own apple pie conserve, here are some valuable tips to help you achieve the best results.
1. Choose the Right Apples
The type of apples you use will greatly affect the flavor and texture of your apple pie conserve. Ideally, you want to use apples that are firm, sweet, and tart. Some good apple varieties for making conserve include Granny Smith, Braeburn, Honeycrisp, and Jazz.
2. Cut the Apples into Small Pieces
When making apple pie conserve, it is important to cut the apples into small, evenly-sized pieces. This will ensure that they cook evenly and create a smooth consistency. You can either use a knife or a food processor to chop the apples, depending on your preference.
3. Use Freshly-Squeezed Lemon Juice
Adding lemon juice to your apple pie conserve recipe will help balance out the sweetness and add a subtle tangy flavor. It is recommended to use freshly-squeezed lemon juice instead of bottled lemon juice, as it will provide a brighter, more flavorful taste.
4. Experiment with Spices
Spices are an essential element of apple pie conserve, as they help to enhance the flavor and aroma of the spread. Some common spices used in apple pie conserve recipes include cinnamon, nutmeg, ginger, and allspice. However, you can experiment with different spice combinations to create a unique flavor profile.
5. Use a Heavy-Bottomed Pan
When cooking the apple pie conserve, it is important to use a heavy-bottomed pan. This will help distribute the heat evenly and prevent the mixture from burning or sticking to the bottom of the pan. A stainless steel or enameled cast iron pan would be ideal for making conserve.
6. Stir Frequently
Stirring the apple pie conserve mixture frequently is crucial to ensure that it cooks evenly and doesn't stick to the bottom of the pan. Use a wooden spoon or spatula to stir the mixture every few minutes, being careful not to let it boil too vigorously.
7. Cook the Conserve Until It Has Thickened
To achieve the desired consistency, you need to cook the apple pie conserve until it has thickened to the point where it coats the back of a spoon. This can take anywhere from 30 minutes to an hour or more, depending on the specific recipe and the heat level.
8. Sterilize the Jars
Before filling the jars with the apple pie conserve, it is essential to sterilize them to prevent any bacteria from growing. You can do this by washing them with hot, soapy water and then submerging them in boiling water for a few minutes. Alternatively, you can run the jars through the dishwasher on the hottest cycle.
9. Fill the Jars While the Conserve is Hot
To ensure that the jars are properly sealed, you need to fill them with the hot apple pie conserve while it is still hot. Use a ladle or a funnel to transfer the mixture into the jars, leaving about a 1/4 inch of headspace at the top.
10. Store in a Cool, Dark Place
After filling the jars, be sure to store the apple pie conserve in a cool, dark place, such as a pantry or cupboard. This will help preserve the freshness and flavor of the spread. Once opened, store the jar of conserve in the refrigerator and consume it within a few weeks. In conclusion, making apple pie conserve can be a fun and rewarding activity that results in a delicious and versatile spread. By following these valuable tips, you can ensure that your conserve turns out perfectly every time.

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