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Title: Apple-Nutmeg Conserve
Categories: Canning Jam
Yield: 6 Half pints
| 5 | c | Apples; chopped, peeled |
| 1 | c | Water |
| 1/3 | c | Lemon juice |
| 1 3/4 | oz | Pectin, powdered |
| 4 | c | Sugar |
| 1 | c | Raisins, light |
| 1/2 | ts | Nutmeg, ground |
In a 6 or 8 qt. Dutch oven combine the chopped apples, water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in powdered pectin and bring to a full rolling boil, stirring constantly. Stir in powdered pectin and bring to a full rolling boil, stirring constantly. Stir in sugar and raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in ground nutmeg. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Adjust lids. Process in boiling-water canner for 5 minutes (start timing after water boils).
Nutrition information per tablespoon: 43 cal. (0% from fat), 0 g fat, 0 mg chol., 11 g carbo., 0 g pro., 1 mg sodium, 0 g dietary fiber
SOURCE: Better Homes & Gardens, Oct. 1991. Typos by Nancy Coleman
From: Nancy Coleman Date: 09-12-96 (17:16) The Pine Tree Bbs (222) Cooking(F)
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