Apple Cranberry Conserve With Pecans
by , October 14, 2017
This conserve is just amazing. The fall flavors of apples and cranberries go together well, and the addition of pecans gives the conserve the necessary texture. This conserve would make fabulous gifts. Warm this up and serve it over ice cream or pound cake!
Homemade Plum and Peach Jam
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- Fill a canning kettle about half-full with water; place 6 clean, washed half-pint jars in the water. Bing the water to a boil. Reduce heat to low to keep jars hot until you're ready to fill them.
- Bring a saucepan of water just to a boil; reduce heat to low and add the jar lids. Do not boil the lids.
- In a saucepan, combine the dried cranberries and apple juice. Heat over high heat until the mixture just begins to simmer. Remove from the heat and let stand for about 20 minutes.
- Meanwhile, peel and core the apples. Chop finely. You should have about 4 cups. Add lemon juice to the apples.
- In a large pot, combine the diced apples and lemon juice with the apple juice and cranberry mixture. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to low, cover, and simmer for 5 minutes. Gradually stir in the granulated and brown sugars. Add butter, if using. Bring the mixture to a boil over medium heat, stirring constantly until sugar is dissolved.
- Stir chopped pecans into the conserve mixture. Increase heat to medium-high and cook, stirring constantly, until the mixture comes to a full rolling boil that can't be stirred down. Stir in pectin and return to a full rolling boil. Stirring constantly, boil for exactly 1 minute.
- Remove the conserve mixture from the heat to a rack and let cool for 5 minutes, stirring from time to time. Skim off any foam, if necessary.
- 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.
- Using a jar lid magnet or tongs, fit lids on the jars. Firmly screw on the jar rings (don't overtighten). Put the jars on a rack and lower into the hot water. If necessary, add more boiling water to come up to at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes. For altitudes above 1,000 feet, see the chart below.
- Remove to racks to cool completely. Do not invert the hot jars of conserve.
Makes about 6 half-pint jars.
|Altitude Feet||Increase Processing|
|1,001 to 3,000||5 minutes|
|3,001 to 6,000||10 minutes|
|6,001 to 8,000||15 minutes|
|8,001 to 10,000||20 minutes|