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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.

  

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Taken on January 5, 2008