This nutmeg-apple conserve is so good. I think I could eat it by the spoonful! Guess what? It is a recipe for canning and that means you can have some all winter long.
Fall is my favorite season of the year. I am not sure if it is the beautiful colors that you see in here on the East coast, or all of the delicious fruits and vegetables that can be found during this cooler season.
Ok, I will confess – the best thing about Fall is apples. I am always so excited to find fresh apples this time of the year. Creating and finding new apple recipes is so much fun. I was so exited to try this nutmeg-apple compote recipe.
As soon as the compote cooled off enough, I tasted it. I knew right then it was going to be great on oatmeal or yogurt. Heck, I could eat is by the spoonful!
Did you know that there are over 2,500 varieties of apples grown in the United States? I sure didn’t.
Apples have so many health benefits too. Here is a quick list of some of the benefits of eating an apple a day:
- Whiter brighter teeth
- Avoid Alzheimer’s
- Avoid Parkinson’s
- Cut your risk of cancer
- Cut your risk of diabetes
- Have a healthier heart
- Detox your liver
- Control your weight
- Boost your immune system
After reading all of those benefits I know you will want to eat at least one apple a day.
This nutmeg-apple conserve does have sugar in it. However, if you have a small amount of it, I am sure you can find a way to fit in your daily calorie intake.
Try this nutmeg-apple conserve recipe. When you are looking for ideas for canning apples, this is the recipe for you.
Nutmeg Apple Conserve
Sweet and tart apples mixed with raisins and nutmeg. This conserve is great on yogurt, oatmeal or toast. Water bath can 6 half pints
- 5 cup peeled, apples (preferably tart)
- 1 cup water
- 1/3 cup lemon juice
- 1 1.75 ounce package of powdered fruit pectin
- 4 cups sugar
- 1 cup raisins
- 1/2 tsp nutmeg (I use fresh, can use powdered)
In a 6-8 quart heavy pot, combine apples, the water and lemon juice. Bring to a boil, reduct to simmer. Cover and simmer for 10 minutes
Stir in pectin. Brint mixture to a full rolling boil, stirring constantly. Stir in sugar and raisins. Return to a full rolling boil. Stir constantly. Boil hard for 1 minute, stirring constantly. Remove from heat, stir in nutmeg. Skim any foam with a metal spoon.
Ladle hot conserve into hot, sterilized half-pint canning, leaving a 1/4 inch headspace. Wipe rims, adjust lids.
Process filled jars in a boiling water inner for 5 minutes. Remove jars from canner and oil on wire racks. Do not move for 24 hours. Listen for the Ping to make sure they are canned properly. If they do not Ping and the lid does not become concave, refrigerate and use immediately.
Looking for more apple recipes? My blogging friends are sharing their favorites with you.
Apple Almond Chicken Salad from Books n’ Cooks
Apple Bacon Jam from Corn, Beans, Pigs and Kids
Apple Cheddar Sausage Baked Oatmeal from A Kitchen Hoor’s Adventures
Apple Cinnamon Rolls from Sew You Think You Can Cook
Apple Fritter Pie from Dad What’s 4 Dinner
Apple Nachos from Simple and Savory
Apple Pecan Chicken Salad from The Chef Next Door
Apple Turnovers from A Day in the Life on the Farm
Applesauce Cake with Soft Caramel Cream Cheese Frosting from Cooking With Carlee
Autumn Apple Sipper from Culinary Adventures with Camilla
Bavarian Apple Oatmeal Streusel Cheesecake from All That’s Jas
Caramel Apple Cupcakes from Amy’s Cooking Adventures
Grilled Apple Tossed Salad from Jolene’s Recipe Journal
Mini Apple Muffins with Oatmeal Streusel Topping from Family Around the Table
Red Cabbage with Apple from Palatable Pastime
Roasted Apple and White Cheddar Soup from 4 Sons ‘R’ Us
Sauerkraut & Sausage with Apples from House of Nash Eats