Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

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

Directions

1. Sterilize canning jars.

2. Combine apples, water and lemon juice in a large saucepot. Simmer, covered for 10 minutes.

3. Stir in pectin and bring to rolling boil. Boil hard 1 minute, stirring frequently.

4. Remove from heat; add nutmeg. Pour hot preserves into hot jars, leaving quarter-inch headspace. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.

5. Process in a boiling water canner.

6. makes 6 half-pint jars

Email to a friend | Print this recipe | Back