Apple Horseradish Conserve

apple horseradish conserve jar

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.

apple sauce for conserve

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.

grated horseradish overhead

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.

apple horseradish conserve close

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

Yield: 3 pints

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

  1. 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.
  2. In a large, wide pot, combine the apple sauce, sugar, vinegar, raisins, horseradish, lemon zest and juice, mustard seeds, salt, and cayenne pepper.
  3. 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.
  4. Taste conserve and add a splash more lemon juice, a pinch more salt, or a bit more cayenne pepper, if you so desire.
  5. Funnel conserve into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
  6. When time is up, remove jars from canner and place on a folded kitchen towel.
https://foodinjars.com/recipe/apple-horseradish-conserve/

Related Posts:

  • Check the recipe index for more tasty preserves!

36 responses to “Apple Horseradish Conserve”

  1. 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.

  2. 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!

    • 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.

  3. 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’

  4. 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!

  5. 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!

  6. 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.

  7. 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?

  8. I haven’t seen fresh horseradish anywhere in stores. Would it be ok to use horseradish from a jar in place of fresh?

  9. 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

  10. 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?

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