Making Jams and Jellies
Apple Preserves
with powdered pectin
- 6 cups peeled, cored, sliced apples
- 1 cup water
- 1 tablespoon lemon juice
- 1 package powdered pectin
- ½ lemon, thinly sliced (optional)
- 4 cups sugar
- 2 teaspoons ground nutmeg
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize
canning jars. Combine apples, water and lemon juice in a large saucepot.
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. Pour hot preserves into hot jars, leaving ΒΌ-inch
headspace. Wipe rims of jars with a dampened clean paper towel; adjust
two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended
process time for Apple Preserves in a boiling water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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