Apple Conserve

Tracy R. | Sugarcrafter

Chunky apple conserve is perfect on pancakes. Nothing says Autumn quite like apples - toss it in hand pies for a quick Fall dessert!

Apple Conserve Image

The end of October has arrived, and I'm left wondering where the past couple of months went. Autumn is my favorite time of the year, so we've been busy taking it all in, from apple picking to maple syrup sampling to bike rides through the leaves on our favorite trails.

I've also been busy “fall cleaning,” which I like to do every year to get ready for our normally long, cold winters. I spend a bit of time clearing out the clutter, airing out the house on those last few warm days, and stocking the pantry and freezer with preserves as well as other local fare such as herbs, winter squash, and root vegetables – getting ready to hibernate, if you will!

Apple Conserve Photo

Another food I like to add to my larder is apples, which are widely grown throughout the state of New York and are always available year-round. My husband and I discovered a new favorite in the Autumncrisp variety last year, and now I make sure we have plenty of them on hand for snacking. They also make great pies, and of course they go perfectly in this quick apple conserve as well.

This chunky spread is a favorite of mine as a pancake topping, but I also toss it in pies, tarts, or even put it right in a mason jar or an oven-safe bowl, sprinkle on an oat topping, and bake up a quick apple crisp.

Apple Conserve Picture

It also makes a great Thanksgiving hostess gift if you'll be traveling for the holiday – this conserve in particular looks beautiful in a gift basket along with other preserves you've made throughout the year, like raspberry jam or my make-ahead apple pie filling. Or, you can add a few different treats such as local honey or hand-made soap. It's not too early to start thinking about putting together your homemade Christmas gifts as well!

Apple Conserve Recipe

    96 Servings


  • 6 cups Apples, Peeled and chopped
  • 1/2 cup Water
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 3 1/2 cups Granulated Sugar
  • 1 3/4 ounces Powdered Pectin
  • 1/2 cup Dried Cranberries
  • 1/4 cup Golden Raisins
  • 4 ounces Good Quality Rum


  1. In a large sauce pan, combine the apples, water, lemon juice, and spices. Cook until the apples are softened, 5-10 minutes.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  3. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Stir in the cranberries and rum. Boil hard for a minute longer.
  4. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
  5. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
  6. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you should hear a popping noise as they do). Makes 6 eight-ounce jars.


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Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.