FINALLY, it’s cooler than 80+ degrees out. AND the local grocers are show casing fresh delicious Honey Crisp apples, perfect for making all sorts of yummy things to dance on your taste buds. So I made this fly me to the moon Apple Conserve over the weekend. Since I don’t believe in packaged pectin, I added a bit more sugar. Now who “da heck” can fuss with that?! And ya don’t even peel the apples. Keeping it simple, yes I am!

6 cups honey crisp apples, chopped
1 cup dried cranberries
4 Tbs lemon juice
1/2 cup water
5 1/2 cups sugar

Place apples, cranberries, lemon juice, and water in stock pot.
Bring to boil.
Simmer 20 minutes.
Stir in sugar.
Cook 3 to 4 minutes until sugar is liquid.
Transfer to prepared jars.
Fill, leaving 1/4″ head space.
Place lids and rims on.
Boil for 10 minutes in water bath.
Remove and wait to hear pop to insure a healthy seal.
Allow to stand undisturbed 24 hours.
Place in cool, dark pantry.
Allow to rest 1 week.

Makes 6 half pint jars.