Apple Walnut Marmalade Recipes

APPLE-WALNUT MAPLE CONSERVE

Apple-Walnut Maple Conserve image

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 11 half-pints.

Number Of Ingredients 7

Ingredients

12 cups chopped peeled Granny Smith apples (about 6 pounds)
4 cups sugar
2 cups packed brown sugar
1 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 cups finely chopped walnuts, toasted

Steps:

In a stockpot, combine apples, sugars, maple syrup, cinnamon and pie spice; bring to a boil. Cook, uncovered, 20-30 minutes or until apples are tender and mixture is slightly thickened. Stir in walnuts. Return to a boil; cook and stir 5 minutes longer., Carefully ladle hot mixture into 11 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE & WALNUT MARMALADE

Apple & walnut marmalade image

Easy and versatile, this preserve is great with scones

Provided by Lesley Waters

Categories Buffet, Side dish, Snack

Time 30m

Yield Makes about 300ml

Number Of Ingredients 7

Ingredients

450g dessert apple
50g butter
85g light muscovado sugar
1small lemon, zest, juice and squeezed out halves
1 bay leaf
1 tbsp brandy (optional)
100g walnut, roughly chopped

Steps:

Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.

APPLE MARMALADE

Apple Marmalade image

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Apple

Time 40m

Yield 10 pints

Number Of Ingredients 4

Ingredients

6 lbs apples
6 lbs sugar
3 1/2 cups water
3/4 cup fresh ginger, chopped

Steps:

Wash, peel and core apples; chop finely.
Combine with remaining ingredients and cook slowly until mixture is thick and of marmalade consistency.
Pour into sterilized jelly jars, wipe rims and seal; process in boiling water bath for ten minutes.

Nutrition Facts : Calories 1200.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 311, Fiber 6.7, Sugar 300.3, Protein 0.8

APPLE MARMALADE

Apple Marmalade image

Make and share this Apple Marmalade recipe from Food.com.

Provided by Diana Adcock

Categories Spreads

Time 45m

Yield 6 half pints

Number Of Ingredients 7

Ingredients

6 cups peeled cored and sliced apples
1 cup water
1 tablespoon fresh lemon juice
1 (57 g) package fruit pectin
4 cups white sugar
1 lemon, sliced thin
1 teaspoon ground cinnamon

Steps:

In a large stainless or enamel stock pot combine the apples, water and lemon juice.
Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
Stir in fruit pectin.
Bring to a full boil, stirring constantly.
Add sugar, lemon slices and cinnamon.
Return to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Adjust times for higher altitudes.

Nutrition Facts : Calories 609.3, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 159.5, Fiber 4.5, Sugar 144.7, Protein 0.6

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