CANNING APPLE PRESERVES

 


When apples go on sale—or when you find yourself with a tree full of apples—I start looking for delicious ways to preserve as many as possible.

Around here, apples usually become apple pie filling, applesauce, apple jelly, and these homemade apple preserves. I also freeze some for later and freeze-dry a batch for snacking when fresh apples are out of season.

These old-fashioned apple preserves are filled with tender pieces of apple in a sweet, spiced preserve. Nutmeg gives them a warm flavor without overpowering the apples. They're wonderful spread over warm biscuits or toast, spooned over pancakes, or even served with ice cream.

Yield: About 6 half-pint jars


Apple Preserves with powdered pectin

INGREDIENTS

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

DIRECTIONS

  1. Prepare your boiling-water canner, jars, and lids according to current safe-canning recommendations.
  2. Combine the apples, water, and lemon juice in a large saucepan or stockpot. Cover and simmer for 10 minutes.
  3. Stir in the powdered pectin. Bring the mixture to a full rolling boil, stirring frequently.
  4. Add the sugar all at once. If using the optional lemon slices, add them at this point.
  5. Return the mixture to a full rolling boil. Boil hard for 1 minute, stirring frequently.
  6. Remove from the heat and stir in the nutmeg.
  7. Ladle the hot preserves into hot jars, leaving ¼-inch headspace.
  8. Wipe the jar rims clean and apply the lids and bands according to the manufacturer's instructions.
  9. Process half-pint or pint jars in a boiling-water canner according to your elevation.

 Print Recipe
CANNING APPLE PRESERVES
YIELD: 6 HALF PINT JARS


INGREDIENTS

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

DIRECTIONS

  1. Prepare your boiling-water canner, jars, and lids according to current safe-canning recommendations.
  2. Combine the apples, water, and lemon juice in a large saucepan or stockpot. Cover and simmer for 10 minutes.
  3. Stir in the powdered pectin. Bring the mixture to a full rolling boil, stirring frequently.
  4. Add the sugar all at once. If using the optional lemon slices, add them at this point.
  5. Return the mixture to a full rolling boil. Boil hard for 1 minute, stirring frequently.
  6. Remove from the heat and stir in the nutmeg.
  7. Ladle the hot preserves into hot jars, leaving ¼-inch headspace.
  8. Wipe the jar rims clean and apply the lids and bands according to the manufacturer's instructions.
  9. Process half-pint or pint jars in a boiling-water canner according to your elevation.