Nutmeg-Apple Conserve

A conserve is very similar to preserves, except it is usually a combination of two fruits and/or dried fruits and/or nuts. This is great served with oatmeal or have a little with some spicy pork chops. This recipe is easy to can because its done in the water-bath method.

Nutmeg-Apple Conserve

  • Difficulty: easy
  • Print

Posted by threeovens.

For each tablespoon:

  • 49 calories
  • 0g fat
  • 0mg cholesterol
  • 1 mg sodium
  • 13g carbohydrates
  • 0g fiber
  • 0g protein.


  • 5 cups chopped, peeled cooking apples (choose a tart apple like Granny Smith, McIntosh, or Jonathan)
  • 1 cup water
  • 1/3 cup lemon juice
  • 1 1.75- ounce powdered fruit pectin
  • 4 cups sugar
  • 1 cup golden raisins
  • 1/2 teaspoon ground nutmeg


  1. In a large, heavy pot combine apples, water, and lemon juice. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
  2. After 10 minutes stir in the pectin. Increase the heat, stirring constantly until the mixture boils. Continue boiling for 1 full minute, while stirring.
  3. Remove from heat and stir in the nutmeg. Quickly spoon off any foam that rises to the top with a metal spoon.
  4. Ladle the hot conserve into hot, sterilized half-pint canning jars. Leave a 1/4-inch headspace. Wipe rims and adjust lids.
  5. Process the jars in a boiling-water canner for 5 minutes. Begin the timing once the water returns to a boil. Remove jars from the water and cool on wire racks.





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