While I’ve been canning for a while now, I’d never made a conserve until last weekend. Unlike traditional jams and preserves, conserves contain dried fruit and often nuts and are much chunkier than other types of preserves. The recipe below is adapted from a recipe by Tracy R. of Sugar Crafter and published on Food Fanatic.
- 6 cups apples, peeled and chopped (I like to use a variety)
- 1/2 cup apple cider
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 1/2 cups brown sugar (do not pack)
- 1 3/4 ounces powdered pectin
- 1/2 cup dried cranberries
- 1/4 cup raisins
- 4 ounces honey liqueur (I used Bärenjäger, because we had it in the house for some inexplicable reason)
Prep your water bath canner, if using, and six 8 oz. jam jars.
Peel and core the apples, chopping into small to medium cubes (no need to be precise).
In a large pot, combine apples, cider, lemon juice, and spices. Bring to a boil and simmer until the apples have softened — about 10 minutes in my experience.
Stir in pectin until fully dissolved, then bring back to a boil and add the sugar, cranberries, raisins, and liqueur. Stir to mix and boil hard for one minute, which activates the pectin. I did not have this issue with this specific recipe, but if necessary, skim off any foam that forms on top of the mixture as it boils.
Fill the prepared jars to 1/4 to 1/2 inch from the top. Wipe rims, then cap, tightening rings to fingertip-tight. Process for 10 minutes.