Nutmeg Apple Conserve

This is an easy-to-make conserve.  Conserves have larger pieces of fruit and usually some dried fruit or nuts for interest.    The canning book recommended eating it on oatmeal, and we also liked it served with slices of ham or pork chops.  

My husband used our apple peeler-slicer without the slicing attachment to make quick work of peeling the apples.  Cut your apples into the water and lemon juice to keep them from turning brown.   Use purchased lemon juice so the acidity is controlled.   I used most of a 3# bag of Granny Smith apples.  This conserve jelled up nicely; apples have a lot of their own pectin.  
You do need to sterilize your canning jars because the processing time is less than 15 minutes.  That's easy to do right in your waterbath canner; removing them right before filling.  I use a long tongs with nylon tips for handling the hot, empty jars.  Check this link for good basic canning information.

Nutmeg Apple Conserve

  5            Cups  Tart Apples -- chopped, peeled

  1            Cup  Water

     1/3     Cup  Lemon Juice

  1 3/4     Ounces  Regular Powdered Pectin (1 package)

  4            Cups  Sugar

  1            Cup  Golden Raisins

     1/2     Teaspoon  Ground Nutmeg

1. Gather jars, lids and rings.  Fill water bath canner with enough water to cover jars by one inch or more. Add empty jars.   Bring to a boil, cover, and keep warm.  Prepare lids according to manufacturers instructions.
2. In a 6 to 8 quart heavy pot, combine apples, water and lemon juice.  Bring to boiling; reduce heat.  Simmer, covered for 10 minutes.
3. Stir in pectin.  Bring mixture to a full, rolling boil, stirring constantly. Stir in sugar and raisins.  Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.  Remove from heat.  Stir in nutmeg.  Quickly skim off foam with a metal spoon.
4. Ladle hot conserve into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.  Wipe rims, adjust lids.
5. Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling).  Remove jars from canner; cool on wire racks.

Equipment:  6-8 quart stockpot, waterbath canner or large covered stockpot with rack; jars, lids, rings, tray with paper towels or cloth for filling jars, jar funnel, lid magnet, jar lifter, cloth or paper towel for wiping rims, ladle, long spoon and long rubber scraper for cooking apple mixture, half sheet with a folded towel for cooling jars.  An apple peeler if desired.  (Here are some equipment suggestions)

  "Better Homes and Gardens Canning 2012"

  "6 Half Pint Jars"