Homemade Apple Preserves Recipe

There’s something so satisfying about turning a basket of fresh apples into something you can tuck away in the pantry for later.

These homemade apple preserves are sweet, warmly spiced, and filled with tender pieces of apple, making them a little different from a smooth apple jelly or applesauce.

This recipe uses powdered pectin to help the preserves set while still keeping that lovely chunky apple texture.

They’re delicious spread on toast or biscuits, spooned over pancakes, or tucked into a homemade gift basket. If you have plenty of apples to use this fall, this is a great recipe to add to your canning list.

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

 

*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.

 

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.

 

Related Recipes

• Crock Pot Apple Butter
• Canning Apple Pie Jam
• Canning Applesauce
• Apple Pie Filling
• 6 Best Apple Canning Recipes

 

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