Clemson Extension Food Systems and Safety Agent Faith Isreal joins in the studio for a hands-on canning demonstration. Faith will show how to preserve apples by making apple conserves – a delicious spread perfect for enhancing a variety of dishes.
Yield about 6 or 7 half-pint jars
Ingredients
- 1 package powdered pectin
- 4½ cups finely chopped red apples (about 3 pounds apples)
- ½ cup water
- ¼ cup lemon juice
- ½ cup raisins
- 5½ cups sugar
- ½ cup chopped nuts
Directions
- 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.
- 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 of red food coloring. Skim.
- Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace.
- Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner.
If you want more recipes, visit SCETV Food
🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.
