Grape Walnut Conserve Recipes

Steps:

• Bring 1 1/2 pounds seedless green grapes, 3/4 cup sugar, 4 wide strips orange zest, 1/4 cup raisins, 2 tablespoons lemon juice and 1/4 teaspoon kosher salt to a boil in a saucepan over medium heat. Cook, stirring constantly and mashing the grapes against the side of the pan with a wooden spoon, until the mixture coats the spoon, 20 to 25 minutes. Stir in 1/4 cup chopped walnuts. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes.

Steps:

• Slip skins off grapes and reserve.
• Bring pulp to a boil in a stainless or enamel saucepan.
• Simmer over low heat until seeds are loosened.
• Press Pulp through a food mill or ricer to remove seeds.
• Combine grape puree, grape skins, honey, lemon slices, raisins and pecans.
• Simmer over low heat to plump raisins, around 10-12 minutes.
• Pour into hot, sterile jars leaving 1/4 inch head space.
• Seal.
• Process for 10 minutes in a boiling water bath.
• Altitudes higher than 1000 feet see adjustment chart.

Steps:

• Combine cranberries, sugar, and port in heavy large saucepan.
• Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.
• Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)

Steps:

• Prepare canner, jars and lids.
• Wash oranges and lemons well, dry.
• Zest all three oranges and 1 lemon.
• Cut oranges and lemons in half, remove seeds.
• Scoop out pulp and place in a large stainless steel saucepan.
• Add zest, cherries with any juice, apples and water.
• Bring to a boil over medium high heat stirring constantly.
• Reduce heat and boil gently stirring frequently until cherries are soft, around 10 minutes.
• Add sugar and stir until dissolved.
• Return to a gentle boil, stirring frequently until mixture thickens, around 35 to 40 minutes.
• Remove from heat.
• Stir in walnuts and liqueur.
• Over medium high heat return to a boil.
• Boil hard for 4 minutes.
• Remove from heat and test gel.
• If gel stage has been reached skim off foam.
• If gel stage HAS NOT been reached return to heat and boil an additional 4 minutes~re-test.
• Ladle hot conserve into hot jars leaving 1/4 inch head space.
• Remove bubbles, wipe rims, adjust lids and screw down ring to finger tight.
• Place jars in boiling water bath canner.
• Process for 10 minutes.
• Remove canner lid.
• Let jars stand 5 minutes.
• Remove jars, cool and store.

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

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.

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. ,

Steps:

• Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.