APPLE PEAR & WALNUT CONSERVE
Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE-WALNUT MAPLE CONSERVE
Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 11 half-pints.
Number Of Ingredients 7
Steps:
- In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE PIE JAM
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie...without the crust! -Audrey Godell, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE PRESERVES
Make and share this Apple Preserves recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h
Yield 6 half-pint jars, about
Number Of Ingredients 8
Steps:
- In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
- Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
- Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
- Heat, stirring occasionally, until the sugar is completely dissolved.
- Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
- Stir in all the pectin; return to a full boil, stirring constantly.
- Boil, stirring constantly, 1minute.
- Remove pan from heat; skim off any foam.
- Gently stir in the nutmeg and cinnamon until combined.
- To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
- Gently stir the preserves to distribute the fruit.
- Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover hot lids and apply screw rings.
- Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.
Nutrition Facts : Calories 748, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.8, Sodium 2.9, Carbohydrate 192.6, Fiber 4, Sugar 186.4, Protein 0.5
APPLE JAM
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Provided by Adam Bush
Time 55m
Yield Makes 2 x 500g jars
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
- Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
- Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
- Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
- Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
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