Apple-Walnut Maple Conserve
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
88 ServingsPrep: 55 min. Process: 10 min./batch
- 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
- 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.