This apple conserve is amazing in flavor and texture. Warm some in the microwave and serve it over ice cream or pound cake, or spread it on biscuits for a morning treat. I like half-pint jars for this conserve because I use small amounts at a time, but feel free to use pint jars.
What is a Conserve?
A conserve is a mixture of fruit—usually a combination of fresh fruit, citrus, nuts, and dried fruit. This conserve is made with apples, dried cranberries, lemon juice, and chopped pecans.
How To Make Apple Cranberry Conserve
- Heat the dried cranberries and apple juice until hot, and then let the mixture cool. This will plump the dried cranberries.
- Since you will be processing the jars, it isn’t necessary to sterilize the jars. Just make sure the jars and lids are clean.
- Fill the canner with water and place it over the high heat.
- Add the apples and lemon juice to the cranberry and apple juice mixture, then boil, stirring frequently. Lower the heat to low and simmer for 5 minutes.
- Add the sugars to the saucepan and cook over medium heat until dissolved.
- Stir in the pecans and bring to a full rolling boil.
- Add the pectin to the boiling mixture and boil for 1 minute.
- Immediately remove from the heat to a rack and let the conserve cool for 5 minutes. Stir it occasionally and skim off any foam.
- Fill the jars, leaving 1/4-inch headspace. Place the lids on the jars.
- When the water in the canner is boiling, place the jars on the canning rack and lower them into the water. Bring the water back to a boil and gently boil for 10 minutes.
- Remove the jars to racks and cool completely without inverting them.
How To Use Apple Cranberry Conserve
- Use the conserve as a spread for toast, muffins, scones, and quick breads.
- Spoon heated apple cranberry conserve over pancakes, French toast, or waffles.
- Spoon heated conserve over a round of brie and bake it in a 350 F oven for about 15 minutes, or until the brie softens. Serve it with crackers.
- Mix apple cranberry conserve in your oatmeal for a pop of flavor and texture.
- Add a few tablespoons of conserve to homemade ice cream just before it’s finished churning, or spoon heated conserve over a scoop of ice cream.
Apple Cranberry Conserve
This amazing apple cranberry conserve is a great way to use apples, and it’s yummy on biscuits! Or heat and drizzle over ice cream or brie.
- Prep Time: 30 minutes
- Process Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 5 half-pints 1x
- Category: Fruit, Canning, Jams and Jellies
- Cuisine: American
Ingredients
Scale
- 3/4 cup dried cranberries
- 3/4 cup apple juice, natural, unsweetened
- 4 cups finely chopped Granny Smith Apples
- 1/2 teaspoon butter, optional
- 4 tablespoons lemon juice, fresh
- 2 1/2 cups granulated sugar
- 2 1/2 cups light brown sugar, packed
- 1/2 cup finely chopped pecans
- 1 pouch (3 ounces) liquid pectin
Instructions
- In a large saucepan, combine the dried cranberries and apple juice. Place the pan over medium heat and cook just until hot. Remove from the heat and set aside to cool.
- Fill a canning kettle with water. Bring to a boil. Reduce the heat to the lowest setting to keep the jars hot.
- Add the chopped apples and lemon juice to the cranberries and apple juice. Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat to low, cover, and simmer for 5 minutes. Gradually add the granulated and brown sugars, stirring constantly. Add the butter, if using.
- Increase the heat to medium and cook until sugar is dissolved, stirring constantly. Stir in the chopped pecans.
- 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. Remove from 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 1/4-inch headspace. Use a small spatula or butter knife to remove any air bubbles. With a damp paper towel, wipe any spills from jar rims and threads.
- Place the lids on the jars Using a jar lid magnet or tongs. Screw on the jar rings but do not over-tighten.
- Put the jars on a rack in the canner and lower into the hot water. If necessary, add more boiling water so it is at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes.
- Remove the processed jars to racks to cool completely. Do not invert the hot jars of conserve.
- Makes 5 to 6 half-pint jars.
Notes
Process pint (16-ounce) jars for 15 minutes.
