It was at least two years ago that I started imagining an apple jam with a bit of sinus-clearing horseradish for punch. I made note of it on my running list of recipe ideas and promptly moved on to other things. Each time I returned to that list for inspiration or to add a new idea, I’d spot it and promise myself that I’d try it soon. But it just didn’t happen.
Finally, back in December I got myself a knob of fresh horseradish and set out to see what an apple horseradish jam might taste like. Of course, as these things so often work out, I didn’t actually end up making jam. Instead, I made a conserve (anytime you add dried fruit or nuts to jam, it becomes a conserve).
You see, there was a bag of golden raisins on the counter as I was cooking, and I ended up adding a couple palmfuls for sweetness and texture. After a few tastes, I determined that it needed some vinegar for balance, a scattering of mustard seeds to compliment the horseradish, and just a little bit of cayenne fire.
The resulting preserve lands somewhere in between a jam and a chutney. You get the apple and raisin flavors in the beginning, but the bite will always finish with the horseradish and heat asserting themselves. I’m not sure that I’ve given up on the idea of a straight apple horseradish jam (or jelly!), but I’m really pleased with how this conserve turned out. It’s particularly good with cheese or eaten alongside bites of crisp roast potato.
A word about safety and acid levels. Horseradish is a lower acid food. Apples are quite high in acid. This preserve is made almost entirely of apples, with vinegar and lemon juice adding to the acid load. As it’s written, it is quite safe. However, please resist the temptation to increase the amount of horseradish, as that could lead to an unsafe preserve.
Apple Horseradish Conserve
Ingredients
- 6 cups applesauce simmer 5-6 peeled and cored apples with a little water until tender and mashable
- 2 cups granulated sugar
- 1/2 cup apple cider vinegar
- 1 cup golden raisins
- 1/4 cup freshly grated horseradish
- Zest and juice of two lemons
- 1 1/2 teaspoon mustard seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare a boiling water bath and enough jars to hold 6 cups of conserve. Place lids in a small pan of water and bring to a bare simmer.
- In a large, wide pot, combine the apple sauce, sugar, vinegar, raisins, horseradish, lemon zest and juice, mustard seeds, salt, and cayenne pepper.
- Place over high heat and bring to a boil. Reduce heat and cook, stirring regularly, until the volume has reduced and the conserve doesn't look at all watery. My batch took approximately 45 minutes to cook down.
- Taste conserve and add a splash more lemon juice, a pinch more salt, or a bit more cayenne pepper, if you so desire.
- Funnel conserve into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
- When time is up, remove jars from canner and place on a folded kitchen towel.
I am curious about the texture of apple jams and this conserve. Does apple jam set up in the same way that a berry or other jam would? Does it stay chunky/grainy like applesauce? Can you spread it or is it sort of mushy? I tried to make apple chutney one year and the texture really turned us off.
You do still get some apple grain in the finished conserve, but the addition of the sugar really smooths things out. However, it does end up being sort of a first cousin to apple chutney, so if you disliked that texture, this one might not be for you.
Oh my gourd! I love, love, love horseradish & the thought of it with sweet apples–wow! Best part? No one else in my family likes the stuff so it would be ALL MINE! Bwah ha ha!
Hooray!
I have horseradish that I grew last year sitting in my basement. This is perfection and I can’t wait to give it a try!
KK @ http://www.preppypinkcrocodile.com
I hope you like it as much as I do! 🙂
You know, I’m a chutney fiend – I might have to try this. This sounds like it would be wicked on a latke. . .
Yes! A latke would be the perfect application! I actually first started thinking about this flavor combination during a Passover Seder, when we combined the apple nut salad and a scoop of horseradish.
OMG LATKES! Of course!!!! That settles it. I’m making this.
I’m not a big fan of Horseradish but willing to give this recipe a try.
Like I have always told my grandkids; don’t say, ‘ EW until you chew’
The horseradish really isn’t overpowering and it marries with the apples quite well.
Love this Marisa, so creative! Like a savory jam…apples are so willing to take on heat. I like the suggestion above to pair this with latkes.
Thanks Julia! And I agree, it would be perfect on latkes.
I think it’s time we stopped being so casual. MARRY ME.
Goodness! Who knew that a simple conserve could lead to proposals of marriage! 😉
I think you have just created my new Passover WOW factor. I have no idea how I’ll get it to Chicago on a plane, but this HAS to be on the table this year 😀
Like I mentioned above, the idea for this conserve first sprouted at a Passover Seder, so I think that’s the perfect place for it!
I was JUST looking at the horseradish I froze a few months ago and wondering what to do with it. THIS is perfect!
When you are developing recipes – how do you go about making sure a recipe is “safe”? What method do you use to determine the acidity levels when you add low-acid foods in to recipes? I’ve been trying to understand more about this process, but mostly I’ve been told “just don’t”. Are there any resources you use that you could refer me to? Thanks!
Michelle, I’m working on a post that will cover that topic. Stay tuned!
Great idea for a recipe. I gotta try this one!
As soon as I saw the name of this one I knew I’d like it! Apples and horseradish!!! I can not wait to make this!!
I made this today, and it is fabulous. I added just a little more lemon juice and a bit more cayenne. We served it with some Gruyere and crackers this afternoon, but I’m thinking it might go nicely with some sausage too.
I’m really new to canning – I’ve only made pineapple jelly and blueberry jam! Can you please tell me more about the proper balance of low acid and high(er) acid foods? Why would it be important to limit the amount of horseradish used in this recipe; how could adding more potentially make it unsafe?
How long will this keep?
In the sealed jars, it will keep for months. Once open, it will keep 3-4 weeks in the fridge.
As soon as the ground thaws a bit and i am able to dig the horseradish, I am going to try this!
I haven’t seen fresh horseradish anywhere in stores. Would it be ok to use horseradish from a jar in place of fresh?
WOW this sounds so good!!!! I’ve never tried anything like this before but my mom really loves horseradish and I might have to do it for her 🙂 Thanks
I make something called jezebel sauce and have often wondered if it is safe to can. Apple jelly, pineapple jelly, horseradish, and dry mustard. Could you advise me? Or is this close in flavor profile?
Marisa, I just wanted to let you know that since 2014, I have been making this every year for Pesach, and it has always been a HUGE hit. Thank you so much 🙂
I am so happy to hear it!