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Apple Conserve with powdered pectin


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Apple Conserve with powdered pectin

  • 4 1/2 cups finely chopped red apples (about 3 pounds apples)
  • 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

Yield: About 6 or 7 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit - Select tart apples. 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 red food coloring. Skim.

Fill hot conserve immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Apple Conserve in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Conserves

  • Making Conserves
  • Apple Conserve with powdered pectin
  • Apricot-Orange Conserve without added pectin
  • Cranberry Conserve without added pectin
  • Damson Plum-Orange Conserve with powdered pectin
  • Grape Conserve without added pectin
  • Plum Conserve without added pectin


  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.