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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
6 tbsp. or 1 pkg. powdered pectin*
1/2 lemon, thinly sliced (optional)
4 c. sugar
2 tsp. ground nutmeg
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
*Note: I used bulk powdered pectin that I order from Amazon. If you’re going to make a lot of jelly or jam, it is a lot cheaper to buy it in bulk than to purchase it in smaller quantities. One box of powdered pectin = 6 tablespoons bulk powdered pectin.
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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. You can easily measure the headspace with this inexpensive canning funnel.
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
Related Article: Best Apples for Canning: A Guide to Choosing the Perfect Varieties
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. You can easily measure the headspace with this inexpensive canning funnel.
Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.
Yield: About 6 or 7 half-pint jars
This document incorporates information from the National Center for Home Food Preservation.
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- 6 Best Apple Canning Recipes
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