4cupsapplespeeled and chopped - about 1 1/2 pounds
1/4cupgranulated white sugar
Combine apples and grape juice in a wide, non-reactive saucepan set over medium heat. Place a lid on the pot and allow it to simmer until the apples have softened. This should take anywhere from 10 to 20 minutes, depending on the apples.
Using a potato masher or fork, crush the softened apples into a chunky sauce.
Add the honey, sugar and cinnamon to the pan and raise the temperature to medium-high.
Stirring regularly, cook until the mixture has thickened considerably and there’s no more watery liquid around the base of the fruit.
Another way to tell that it’s finished is by pulling your spoon through the fruit. If the space you’ve drawn doesn’t fill up immediately, that’s a good sign that it’s ready.
Remove the saucepan from the heat and stir in the toasted almonds.
Because this recipe makes just a pint, you can skip the canning step and simply keep it in the refrigerator (it will keep there for 7-10 days).
If you’d prefer to can it for shelf stability, prepare two half pint jars (because this is a thicker product, small jars are best). Funnel the conserve into the jars. Wipe the rims, apply lids that have been soaked in hot water and loosely twist on the bands.
Process jars in a small boiling water bath canner for 15 minutes.
When time is up, remove jars from the canner and let them cool on a folded kitchen towel.
Water bath processed jars will keep in the pantry for up to one year.