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How to Make Apple Preserves

If you are looking for an easy apple jam recipe, then give this recipe for apple preserves a try.

Apple Preserves
with powdered pectin

6 c. peeled, cored, sliced apples
1 c. water
1 tbsp. lemon juice
1 pkg. powdered pectin
1/2 lemon, thinly sliced (optional)
4 c. sugar
2 tsp. ground nutmeg

Combine apples, water and lemon juice in a large sauce pan. Simmer, covered, for 10 minutes. Stir in pectin and bring to a full rolling boil, stirring frequently. Add lemon slices (optional) and sugar. Return to a full rolling boil. Boil hard 1 minute, stirring frequently. Remove from heat; add nutmeg.

Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 6 half-pint jars

Apple Conserve
with powdered pectin

4 1/2 c. finely chopped tart red apples (about 3 lbs apples)
1/2 c. water
1/4 c. lemon juice
1/2 c. raisins
1 pkg. powdered pectin
5 1/2 c. sugar
1/2 c. chopped nuts

Combine chopped apples, water, lemon juice, and raisins in a large sauce pan. Add pectin and stir well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add nuts. Remove from heat. If desired, add 3 or 4 drops red food coloring. Skim.

Immediately pour jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 6 or 7 half-pint jars

Recommended Process Time for Apple Preserves or Conserve in a Boiling Water Canner
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

This document incorporates information from the National Center for Home Food Preservation.





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Rachel Paxton
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