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Apple Conserve

Yield 6 half pints


  • 2 quarts water
  • 1 tablespoon vinegar
  • 1 tablespoon non-iodized salt
  • 5 tart cooking apples, cored
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/2 cup raisins
  • 1 (1 3/4-ounce) package powdered fruit pectin
  • 5 1/2 cups sugar
  • 1/2 cup chopped pecans

How to Make It

  1. Combine water, vinegar, and salt in a large glass mixing bowl. Mince apples, and add to water mixture; soak 2 to 5 minutes. Drain apples; rinse well.

  2. Combine apples, 1/22 cup water, lemon juice, raisins, and powdered fruit pectin in a flat-bottomed kettle; stir well. Quickly bring mixture to a rolling boil, stirring constantly. Add sugar, and return to a rolling boil for 1 additional minute, stirring constantly to prevent scorching. Stir in pecans. Remove from heat, and skim off foam with a cold metal spoon.

  3. Quickly pour conserve into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

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