Apple Pie Conserve
- Ready In:
- 2hrs 40mins
6 half-pint jars
- 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
- 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.
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