Blueberry Apple Conserve
A good way to pass time on a blustery Saturday!
Of course, we grew the apples and the blueberries!
1 quart of chopped Ashmeads Kernal Apples (or any tart apple)
1 quart blueberries
1 cup raisins
Juice of 2 lemons
5 cups sugar (next time I'll use less)
1 cup chopped walnuts
Combine all but nuts and bring slowly to a boil, stirring frequently. Boil until thick, about 20-30 minutes. Stir in nuts. Ladle into hot jars, seal, and process for 10 minutes in boiling water bath.