When apples go on sale or when you have a tree full up apples,  you look for delicious and creative ways to make use of them. I usually end up canning apple pie filling, apple preserves, applesauce, and apple jelly. I will also put some in the freezer and will freeze dry a load for snacking when they are out of season.

Yield: About 6 half-pint jars

Apple Preserves with powdered pectin


  • 6 cups peeled, cored, sliced apples
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 package powdered pectin
  • 4 cups sugar
  • 2 teaspoons ground nutmeg


Sterilize canning jars.  Combine apples, water and lemon juice in a large saucepot. Simmer, covered for 10 minutes. Stir in pectin and bring to a full rolling boil, stirring frequently. Add sugar. Return to a full rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process 10 minutes  in a Boiling Water Canner.