Friday, January 17, 2014

Apple Walnut Raisin Conserve


We still have a ton of apples in "winter storage" so when the canning bug bit, I scampered down to the basement and fired up the canning pot.

Of anything I have canned, this Apple Raisin Walnut Conserve has topped the delish list!

I think the conserve would be perfect canned in small jars, pulled out for a summer picnic, and made into personal pies.  Make a little batch of pie crust and bake...perfection!

I got this recipe from the Preserving with Pamona's Pectin Cookbook by Allison Carroll Duffy.  I have lots of love for this cookbook...it is filled with great low sugar/naturally sweetened recipes.  

A little shout out to Pamona's Pectin:
To start it's an A+ product that allows canners to use either low sugar or natural sweeteners like honey and maple syrup while still getting a desirable set.  The pectin is activated by Calcium rather than sugar.  Each box comes with a packet of calcium powder that you mix with water and then to the jam or jelly prior to the pectin.

Apple Raisin Walnut Conserve
By: Allison Carroll Duffy with a few changes by Me

1 1/2 pounds apples
1/2 unsweetened raisins
1/2 chopped walnuts
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 -1/2 tsp. fresh grated ginger
2 1/4 cups water
1/4 lemon juice (bottled)
4 tsp. calcium water
3/4 cup sugar
3 tsp. Pomona's Pectin

Prepare your jars and lids.

Peel, core apples, and chop.  Combine apples, raisins, walnuts, cinnamon, pumpkin pie spice and 2 1/4 water.  Bring to a boil  and then simmer, covered for 10 minutes. Stir occasionally to prevent sticking and scorching.

Measure 4 cups of mixture and feel free to snack on any extra.  When I made the recipe, I had exactly 4 cups. Return to saucepan and add lemon juice and calcium water.  Use Micro plane to grate fresh ginger and add to pot as well. Stir.

In separate bowl mix sugar and pectin well.

Bring apple mixture back to a boil and slowly add pectin/sugar.  Stir completely for about 2 minutes.  Once mixture comes back to a full boil remove from heat.  You're now ready to ladle conserve into clean, hot jars.
Leave 1/4 inch headspace, remove bubbles, wipe rims, and fasten lids.  Process for 10 minutes.

Happy Canning!

1 comment:

  1. Looks fabulous! Sorry for the late questions, but I was wondering if I can sub fresh for bottled lemon juice. Also, what is calcium water? Thanks.

    ReplyDelete