Apple Strawberry Conserve

Marie Overton
Sep 25, 2022
2 min read

Updated: Mar 21

Apple Strawberry Conserve is a sweet strawberry syrup with lovely chunks of fruit and pecans in it. The moment I tasted this delightful conserve, my first thought was to eat it over a bowl full of Ice Cream. It tastes good on anything you would eat with syrup, like waffles, pancakes, crepes, or ice cream. This conserve has a strong strawberry signature flavor despite the addition of the apples. The apples don’t seem to dilute the flavor at all, but instead, help the berries go so much farther so you have more half-pints for your pantry.

Jars of homemade red jam with fruit chunks line up on a wooden board. Silver lids, rustic kitchen setting, warm and inviting.

Apple Strawberry Conserve

This recipe makes approximately 12 half-pints of Apple Strawberry Conserve.

Ingredients to make the Apple Strawberry Conserve:

An apple being peeled on a green apple peeler, with peeled skin around it, on a speckled countertop. A hand is visible nearby.

Hands cutting an apple on a wooden board with a knife. Piles of apple peels are on a granite countertop. Brown and yellow tones.

6 cups cored, peeled, and diced Apples
1/2 cup chopped Pecans
3 cups diced/mashed Strawberries (We used frozen so we mashed them.)
2 cups Water
9 cups Sugar
1/2 teaspoon Butter
1/4 teaspoon vanilla

Hands mashing red fruit in a clear bowl on a speckled countertop, creating a vibrant mixture with a focused action.

If using fresh strawberries, wash them and remove their stems with a strawberry huller or a paring knife.

Boil the sugar and water together in a large pot until they reach 228 degrees Fahrenheit.

Add the apples, strawberries, and butter and simmer for 12 minutes. Remove from the heat.

Person in apron adding vanilla to a pot on a granite countertop. Text reads "1/4 teaspoon Vanilla." Wooden spoon inside pot.

Add the nuts and vanilla.

Person ladles jam into jars on a granite countertop. Metal pot and green cloth nearby. Brown apron visible, mood is focused.

Using a jar funnel, fill the jars leaving 1/4-inch of headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Don't start the timer until after it has come to a rolling boil. After the processing time has elapsed, turn off the heat, remove the lid, and allow it to cool for 5 minutes.

Jars of apple preserves on a countertop, surrounded by fresh apples and strawberries. A bowl with a spoon holds syrup, creating a cozy kitchen vibe.

Once your Apple Strawberry Conserve has completed its cooling time, space the jars about 1-2 inches apart on a heat-resistant surface 24 hours to cool and completely seal. You can tell it is sealed if the center of the lid is depressed down.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your cool, dry, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a boiling water bath canner or how to adjust the processing time for altitude, take a look at our canning basics videos.