Food Stylist: Stephana Bottom

Grape-Walnut Conserve

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 2 half-pint jars


  1. Bring 1 1/2 pounds seedless green grapes, 3/4 cup sugar, 4 wide strips orange zest, 1/4 cup raisins, 2 tablespoons lemon juice and 1/4 teaspoon kosher salt to a boil in a saucepan over medium heat. Cook, stirring constantly and mashing the grapes against the side of the pan with a wooden spoon, until the mixture coats the spoon, 20 to 25 minutes. Stir in 1/4 cup chopped walnuts. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes.

Cook’s Note

How to Process Jam Jars: 1. Using a clean spoon, fill the sterilized jars with hot jam, taking the required headspace into account. 2. Stir with a clean small spatula to eliminate any air pockets, then wipe the rims clean with a damp paper towel. (Any residual stickiness or seeds will affect the seal.) 3. Place sterilized lids on the jars. Screw on the sterilized bands until snug. Place a rack in the bottom of a pot, then fill halfway with water, cover and bring to a gentle boil. 4. Using a jar lifter, lower the sealed jars into the pot. The water must cover the jars by 1 inch (add boiling water, if needed). Cover the pot and process according to the recipe's directions. 5. Turn off the heat and uncover the pot; let the jars sit in the water for 5 minutes, then remove to a kitchen towel with a jar lifter. Let cool at room temperature, 12 to 24 hours. 6. Check the seal: The lids should be flat. Sealed jars can be stored in a cool, dark place for a year. (Refrigerate after opening.) If they've popped, you can keep the jam in the fridge for up to 1 week. This conserve ripens as it sits and becomes even more delicious!