Homemade Apple Preserves for Canning

This apple preserves recipe is perfect for canning, allowing you to enjoy the delicious taste of fresh apples all year round. Whether you spread it on toast or use it as a topping for yogurt, this homemade preserve is sure to become a pantry staple.

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

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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.

 

Canning your own apple preserves is a great way to savor the flavors of fall all year long. With just a few simple ingredients, you can create a sweet and tangy spread that's perfect for gifting or enjoying yourself. Try this recipe and elevate your breakfasts and snacks with a touch of homemade goodness.

 

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 ArticleBest 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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