Prep time: 45 minutes
Yield: 6 half pints
Ingredients:
6 cups sliced, peeled, cored apples
1 cup water
1 tablespoon lemon juice
½ cup thinly sliced and seeded lemon (1 medium)
1 1 ¾ ounce package regular powdered fruit pectin
4 cups sugar
2 teaspoons nutmeg
Pinch of cinnamon (if desired)
Special Materials and Tools:
6-8 quart kettle/ Dutch oven
Apple corer/ peeler
Boiling water canner
Ladle
6 half pint jars, rings and lids (sterilized)
Canning funnel
Jar lifter
Wash and prepare all the apples. Combine apples, water and lemon juice in a 6-8 quart
pot/ kettle. Heat to boiling, stirring occasionally. Cover, simmer for 10 minutes in order
to gently cook the apples until soft, but firm.
Stir in powdered pectin and bring to a boil, stirring frequently. Add sugar and lemon
slices, stirring until sugar is completely dissolved. Return to a rolling boil, and boil hard
for one minute hard, stirring frequently. Remove from heat and skim any foam. Stir in
nutmeg and the pinch of cinnamon (if desired)
Working quickly, ladle the hot preserves into sterilized, half-pint canning jars, leaving a
¼ inch headspace. Wipe clean the jar rims, then add the lids and rings. Process in a
boiling water canner for 10 minutes (from the time the water returns to boiling).
Remove jars carefully, and cool on racks until jam is set.
TIPS:
1. Measure all ingredients carefully. If you
want the consistency more jammy, cut the
pieces smaller.
2. Bring mixture to full rolling boil – that is a
boil that cannot be stirred down. This high
temperature is needed to adequately activate
the pectin.