Apple Cinnamon Conserve made without sugar is a lovely fresh tasting conserve that is not too sweet. This recipe for Apple Cinnamon Conserve has no added sugar. The sweetness comes from the natural sweetness of the fruit itself. I really like to eat Apple Cinnamon Conserve on grilled chicken or pork but it is even good on a simple piece of toast.
Apple Cinnamon Conserve
This recipe makes approximately 6-half-pints of Apple Cinnamon Conserve.
6 lbs Apples (peeled, cored, and sliced)
1/4 cup water (more as needed)
20oz crushed pineapple
1 cup dry apples (chopped small)
3/4 cup raisins
3/4 tsp cinnamon
2 tbsp lemon juice
1/2 tsp butter
Prepare Ingredients and Cook Apple Cinnamon Conserve:
Peel, core, and slice 6 lbs of apples. Place them into a large pot on the stove. Add 1/4 cup water and soften the apples. Keep an eye on the apples, stirring them regularly to ensure they soften without burning. Add additional water as needed if the liquid cooks off too much.
blend to desired consistency
Blend the soft apples to the consistency that you like for your sauce. (I like mine finely blended because we add chunks back in later.) Measure out 4 cups of sauce.
add remaining ingredients
Add the remaining ingredients. Simmer until it reaches your desired thickness.
Canning the Conserve:
Fill the quart jars with apple cinnamon conserve leaving 1/4-inch of headspace.
Make sure to debubble the jars and wipe the rim before you add the lid and ring.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level.
Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your Apple Cinnamon Conserve has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
Remove the ring and wash off the jar paying particular attention to the threads.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.