Spiced cran-apple and grape conserve recipe

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If you love the flavors of fall as much as we do, here’s your chance to take three really great fall fruit flavors and turn them into a truly special jam!

SPICED CRAN-APPLE & GRAPE CONSERVE
Ingredients
  • 6 Whole Cloves
  • 6 Whole Allspice Berries
  • 8 Cups of Seedless Red Grapes, chopped
  • 6 Cups Sugar*
  • 4 Medium Granny Smith Apples, peeled and chopped
  • 4 Cups Fresh Cranberries, chopped
  • 3 Tablespoons Lemon or Lime Juice plus enough Water to equal 1 Cup
  • 1 ½ tsp Ground Cinnamon or Nutmeg 
  • 1 Medium Granny Smith Apple, peeled and grated. Or, if you are adventurous, use a different type of apple or try a pear.
Directions
Make a spice bag with double-thick cheesecloth, adding in the Cloves and Allspice Berries. Gather the corners and tie securely with string or twine. In a large Stockpot, combine the next Six ingredients. Add Spice Bag. Bring to a boil. Reduce heat. Simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded Apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard the Spice Bag. Carefully ladle the hot mixture into 10 hot sterilized (see below how to sterilize your jars) half-pint jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center sterilized lids on jars, screw on sterilized bands until fingertip tight. 
In batches, place jars into canner with simmering water, ensuring that they are completely covered with water or on a rack set in a deep pot and covered with hot water. Bring to a boil, process or boil for 5 minutes. Remove jars and completely cool.

*Substitute 18 to 24 Stevia sweetener packets, 1/3 to 1/2 tsp of Undiluted Stevia powder or 1 tsp of Liquid Stevia extract for 1 Cup of Sugar.

 **Sterilizing Jars and Lids/Bands
Wash jars in hot suds and rinse in scalding water. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water. Bring water to a boil and boil jars, covered, 15 minutes from time steam emerges from pot. Turn off heat and let jars stand in hot water. Just before filling them, invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize lids/rims in boiling water for 5 minutes.

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