Apple Walnut Conserve is a nutty slightly citrus-tasting conserve. It tastes delicious on oatmeal, waffles, pancakes, or toast. This is a fabulous recipe for taking advantage of the fall harvest.
This recipe makes approximately 4 half-pints of Apple Walnut Conserve.
Ingredients to make the Apple Walnut Conserve:
4 cups cored, peeled, and diced Apples
1/2 cup chopped walnuts
1 orange peel (zested) or 1 teaspoon dry orange peel
juice from 1 orange (about 1/4 cup)
2 tablespoons lemon juice
2 cups raisins
2 cups sugar
1/2 teaspoon butter
1/4 teaspoon ginger
Combine all the ingredients, except the walnuts, in a large pot and simmer until it is nice and thick and the fruit has softened.
Remove from the heat, add the walnuts, and stir them in well.
Using a jar funnel, fill your half-pint jars leaving 1/2-inch of headspace.
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 Walnut Conserve has completed processing, remove the lid, turn off the heat and allow the jars to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on a heat-resistant surface for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your cool, dry, dark 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 boiling water bath canner or how to adjust the processing time for altitude, take a look at my canning basics videos.
