Apple Conserve

Sort and wash apples. Remove stem and blossom ends and core; do not pare. Chop apples fine. To make conserve. Combine apples, water, lemon juice, and raisins in a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops of red food coloring. Skim. Pour immediately into hot, sterile canning jars to 1/4 inch from top. Seal. Process 5 minutes in boiling water bath. Makes 6 or 7 half-pint jars.


	\| home \| back to Bread Spreads \| Apple Conserve 4 1/2 cups finely chopped red apples, about 3 lbs 1/2 cup water 1/4 cup lemon juice 1/2 cup raisins 1 package powdered pectin 5 1/2 cups sugar 1/2 cup chopped nuts Sort and wash apples. Remove stem and blossom ends and core; do not pare. Chop apples fine. To make conserve. Combine apples, water, lemon juice, and raisins in a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops of red food coloring. Skim. Pour immediately into hot, sterile canning jars to 1/4 inch from top. Seal. Process 5 minutes in boiling water bath. Makes 6 or 7 half-pint jars.