Apple-Walnut Maple Conserve Recipe

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Apple-Walnut Maple Conserve Recipe
Apple-Walnut Maple Conserve Recipe photo by Taste of Home
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Apple-Walnut Maple Conserve Recipe

Read Reviews
3 1 1
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Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania
MAKES:
88 servings
TOTAL TIME:
Prep: 55 min. Process: 10 min./batch
MAKES:
88 servings
TOTAL TIME:
Prep: 55 min. Process: 10 min./batch

Ingredients

  • 12 cups chopped peeled Granny Smith apples (about 6 pounds)
  • 4 cups sugar
  • 2 cups packed brown sugar
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 cups finely chopped walnuts, toasted

Directions

In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer.
Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 11 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Apple-Walnut Maple Conserve in Country Woman August/September 2014

Nutritional Facts

2 tablespoons: 89 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

  • 12 cups chopped peeled Granny Smith apples (about 6 pounds)
  • 4 cups sugar
  • 2 cups packed brown sugar
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 cups finely chopped walnuts, toasted
  1. In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer.
  2. Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 11 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Apple-Walnut Maple Conserve in Country Woman August/September 2014

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Reviews forApple-Walnut Maple Conserve

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phoebem User ID: 7921024 213634
Reviewed Aug. 6, 2014

"I made this with dark brown sugar so it's a lot darker than the picture - and it still seemed a little watery when I put it in he jars. Just finished the canning so I hope it sets up well. Was sticky in pan after it cooled a little so maybe it will thicken."

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