Spiced Apple Preserves

Prep Time20

Cook Time15

Additional Time12

Total Time12 35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

4 c apples peeled, sliced and cored (for this recipe, I use sweet, "eating" apples, like Fuji, Macintosh, Jonathan, Red Delicious, etc.)
1 c water
1 Tb bottled lemon juice
1.75 oz powdered pectin
4 c sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 lemon thinly sliced (seeds removed)

Combine the apples, water, and lemon juice in a large pot.
Bring it to a boil, then reduce the heat, cover, and simmer for 10 minutes.
Whisk in the powdered pectin.
Bring the mixture back to a boil.
Add in the sugar, cinnamon, nutmeg, and lemon slices.
Bring the mixture to a rolling boil and boil for 1 minute - stirring constantly.
Remove it from the heat and ladle into prepared half pint jars, leaving 1/4 inch head space. Removed bubbles and air pockets with a bubble wand.
Wipe the jar rims with a damp rag, dipped in white vinegar to remove any residue.
Close the jars with lids and rings and place the jars in your canner.
Process the jars in a water bath canner for 10 minutes. (Adjust for elevation, see link above.)
Allow to cool in a draft-free location for 12-24 hours.
Test the seals, remove the rings, wiped down the jars, label, and store in your pantry.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/homemade-spiced-apple-preserves/