Apple Pie Conserve

10 ingredients
16 steps

Ingredients

  • 1 cup apple juice
  • 1/2 cup golden raisin
  • 3 cups cored peeled finely chopped granny smith apples
  • 1/4 cup strained fresh lemon juice
  • 4 cups sugar
  • 1 1/4 cups firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter
  • 1 (3 ounce) package liquid pectin

Directions

  1. 1
    In a bowl, combine apple juice and raisins; let stand for 1 hour to plump the raisins.
  2. 2
    In an 8-quart pan, combine the apples and lemon juice, stirring until the apples are well coated; stir in the raisin mixture.
  3. 3
    In a bowl, combine the sugar, brown sugar, cinnamon, and nutmeg until blended.
  4. 4
    Stir the sugar mixture into the apple mixture; add in the butter.
  5. 5
    Over med-low heat, heat the apple mixture, stirring constantly, until the sugar is dissolved.
  6. 6
    Increase heat to med-high and bring the mixture to a boil; decrease heat and simmer, stirring constantly, for 3 minutes.
  7. 7
    Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
  8. 8
    Stir in the pectin; return to a full rolling boil, stirring constantly.
  9. 9
    Boil, stirring constantly, 1 minute.
  10. 10
    Remove pan from heat; skim off any foam.
  11. 11
    To prevent floating fruit, allow conserve to cool for 5 minutes before filling jars.
  12. 12
    Gently stir conserve to distribute fruit.
  13. 13
    Ladle the conserve into hot jars, leaving 1/4 inch headspace.
  14. 14
    Wipe the jar rims and threads with a clean, damp cloth.
  15. 15
    Cover with hot lids and apply screw rings.
  16. 16
    Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.

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