Categories: Apples, Jellies or Jams

Ingredients

• 7 cups cored peeled sliced tart apples (sliced 1/4 inch thick, Granny Smith)
• 1 cup apple juice
• 2 tablespoons strained fresh lemon juice
• 1/2 teaspoon unsalted butter (this is correct)
• 5 cups sugar
• 1 (3 ounce) envelope liquid pectin
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Directions

1. In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.

2. Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.

3. Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition. Heat, stirring occasionally, until the sugar is completely dissolved.

4. Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.

5. Stir in all the pectin; return to a full boil, stirring constantly.

6. Boil, stirring constantly, 1minute.

7. Remove pan from heat; skim off any foam.

8. Gently stir in the nutmeg and cinnamon until combined.

9. To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.

10. Gently stir the preserves to distribute the fruit.

11. Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.

12. Wipe the jar rims and threads with a clean, damp cloth.

13. Cover hot lids and apply screw rings.

14. Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.

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